biostudies-literatureGurev AOptimization of the extraction technology of protein concentrates from alfalfa (Medicago Sativa L.) for the manufacture of new food products4309https://www.ebi.ac.uk/biostudies/studies/S-EPMC12733140biostudies-literatureUnknown14(24)Alfalfa (<i>Medicago sativa</i> 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 <i>t</i>-tests (<i>p</i> ≤ 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 theFoods (Basel, Switzerland)Effect of Conventional and Ultrasound-Assisted Extraction Conditions on the Physicochemical Properties, Phytochemical Content, Antioxidant Activity and Functional Properties of Alfalfa Protein Concentrates.PMC1273314025.80012.5107.21SEGurev ABulgaru VSandu IDianu IMazur MNetreba NBandarenco NCiugureanu IDragancea VMitina TGhendov-Mosanu AfalseEffect of Conventional and Ultrasound-Assisted Extraction Conditions on the Physicochemical Properties, Phytochemical Content, Antioxidant Activity and Functional Properties of Alfalfa Protein Concentrates.Alfalfa (<i>Medicago sativa</i> 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 <i>t</i>-tests (<i>p</i> ≤ 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 the2025-01-01T00:00:00Z2025 Dec2026-05-27T03:20:41.639Z2026-05-27T03:12:03.608ZS-EPMC127331404146501710.3390/foods14244309