Alfalfa (Medicago sativa L.) is an underutilized source of phytonutrients and easily digestible protein, containing all essential amino acids, highlighting its potential for food applications. This study aimed to produce alfalfa protein concentrates (APC) from frozen aerial parts and evaluate how conventional extraction and ultrasound-assisted extraction (UAE) affect the extraction yield, physicochemical properties, functional attributes, color parameters, phytochemical composition and antioxidant activity. The influence of extraction pH and the type of acid used for isoelectric precipitation was also evaluated. Paired t-tests (p ≤ 0.05) showed that UAE (37 kHz, 25 °C, 15 min) increased the extraction yield by 20.5–39.7%, the protein content in APC by 2.5–12.1% and the in vitro protein digestibility by 5.6–11.03%, depending on the extraction conditions. Ultrasound treatment decreased the levels of chlorophyll and carotenoids, modified the color parameters and increased the total polyphenols and flavonoids content. Improvements in the textural, foaming and emulsifying properties of APC were also observed. UAE also reduced the scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. However, the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•⁺) scavenging activity significantly increased in aqueous APC extracts, reaching 3118.8 mg TE/100 g DW. Overall, UAE proved effective in improving the yield and functionality of APC, supporting its application in the development of alfalfa-based protein ingredients.

Nowadays, there is an increasing emphasis on the quality of dietary fats in food systems, given that the association of high consumption of saturated and trans fats with increased risks of chronic diseases. Thus, the food industry is looking for alternatives capable of reproducing the functional properties of conventional solid fats. Oleogels have emerged as a promising solution, consisting of structured liquid oils immobilized in a threedimensional network formed by oleogelators such as waxes, monoglycerides, ethylcellulose and biopolymers. The study provides a comprehensive analysis of oleogel systems, focusing on the principles of formation, classification and structuring mechanisms. It highlights the influence of processing parameters, including cooling rate, shear and gelator selection, on the physicochemical and functional properties of oleogels. In addition, the role of different vegetable oils and extraction methods in determining gel stability and performance is discussed. Oleogels demonstrate significant potential in food applications, serving as replacements for saturated fats in products such as bakery products, confectionery, spreads and meat analogues, while improving nutritional quality. Thus, oleogels represent an innovative and sustainable strategy for the development of healthier food products with desired sensory and functional attributes.

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.

Current research in the food industry highlights the importance of alternative protein sources in the context of global population growth and the need to reduce the negative impact of raising animals, producing animal proteins, on the environment. Plant proteins represent a sustainable, affordable and beneficial option for health, with high potential to replace animal proteins in the food industry. Plant sources rich in protein include legumes, cereals, pseudocereals, oilseeds, green leaves, algae and, more recently, insects. They differ considerably in protein content and amino acid profile, and their strategic combination can ensure a balanced intake of essential nutrients. Legumes offer high protein content, but are deficient in sulfur amino acids. Cereals, although lower in protein, bring technological benefits and can complement the amino acids missing from legumes. Pseudocereals have a higher nutritional value than conventional cereals, while green leaves and algae offer a high proteins intake and compounds with antioxidant potential, although they require advanced technologies to overcome extraction limitations. Extraction methods play a decisive role in the yield and quality of plant proteins. Conventional techniques are efficient but can cause denaturation and provide low yields. On the other hand, emerging methods allow the recovery of proteins in larger quantities, preserving their functional and technological properties.