{
  "abstract": "This study investigated alfalfa protein concentrate (APC) as a functional ingredient for developing protein-enriched apple sorbet. APC obtained by ultrasound-assisted aqueous extraction was characterized for its physicochemical, nutritional, phytochemical, antioxidant, textural, and functional properties and incorporated into sorbet at 2.5-10%. APC contained 86.45% protein (DW), 2297.4 mg GAE/100 g DW total polyphenols, and 983.6 mg QE/100 g DW total flavonoids. APC incorporation increased sorbet protein content from 0.11% in the control sample to 8.05% at 10% APC, while total polyphenols increased from 243.22 to 579.58 mg GAE/100 g DW and ABTS antioxidant activity from 487.41 to 904.49 mg TE/100 g DW. Following simulated gastrointestinal digestion, ABTS activity reached 1110.71 mg TE/100 g DW at 10% APC. Increasing APC concentrations reduced protein digestibility from 74.90% to 55.83%, overrun, hardness, and apparent viscosity and progressively modified sorbet color. Sensory evaluation showed the highest acceptance for formulations containing 2.5-7.5% APC, whereas 10% APC reduced sensory quality. Overall, moderate APC incorporation provided an effective balance between nutritional and functional enhancement and sensory acceptability.",
  "abstract_shown": true,
  "affiliations": [
    "Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.",
    "Faculty of Food Engineering, \"Stefan cel Mare\" University of Suceava, 13 University St., 720229 Suceava, Romania."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Viorica Bulgaru",
      "orcid": "0000-0002-1921-2009"
    },
    {
      "affs": [
        0
      ],
      "name": "Angela Gurev",
      "orcid": "0000-0001-8493-5257"
    },
    {
      "affs": [
        0
      ],
      "name": "Iana Ciugureanu",
      "orcid": "0009-0004-1910-7833"
    },
    {
      "affs": [
        1
      ],
      "name": "Sorina Ropciuc"
    },
    {
      "affs": [
        0
      ],
      "name": "Aliona Ghendov-Mosanu",
      "orcid": "0000-0001-5214-3562"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/96t1zd86dkdkx.bib",
  "cited_by": 0,
  "doi": "10.3390/foods15193504",
  "fulltext_url": "https://europepmc.org/articles/PMC13664633",
  "id": "96t1zd86dkdkx",
  "issns": [
    "2304-8158"
  ],
  "landing_url": "https://europepmc.org/article/MED/42883611",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7214971178",
  "pdf_url": "https://europepmc.org/articles/PMC13664633?pdf=render",
  "pmcid": "PMC13664633",
  "pmid": "42883611",
  "published": "2026-09-30",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/96t1zd86dkdkx.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:16Z",
      "native_id": "MED:42883611",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42883611"
    }
  ],
  "subjects": [],
  "title": "Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate.",
  "title_text": "Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:16Z",
  "url": "https://research.draconitic.com/paper/96t1zd86dkdkx",
  "venue": "Foods (Basel, Switzerland)",
  "versions": []
}