Issue 5, 2025

Investigating the suitability of sunflower press-cake proteins in formulated sports beverages

Abstract

In a context where whey proteins currently dominate the protein sports beverage sector and pea proteins are usually commercialized as protein sources, this study proposes using sunflower press-cake, which contains approximately 44% protein, as an alternative and sustainable protein source. After the extraction from the press-cake, sunflower proteins were dispersed in an aqueous medium with varying xanthan gum concentrations (0.2%, 0.4% and 0.6% w/v) to simulate protein-rich sports beverages. Their performance was compared to that of whey and pea proteins, each at a 10% concentration. To enhance protein dispersibility and align with the trends of alkaline beverages, a K–P buffer at pH 9 was used as the dispersion medium, and 0.2% caffeine was included for cognitive benefits. Pasteurized dispersions were tested for rheological behavior and physical stability at 4 °C. Sunflower proteins, with a total polyphenolic content (TPC) of 35.2 mgGAE gDB−1, outperformed whey (0.8 mgGAE gDB−1) and pea (2.8 mgGAE gDB−1) proteins. Sunflower dispersions exhibited a significantly lower volatile profile than those enriched with pea or whey proteins, reducing the need for odor-masking agents. Additionally, sunflower dispersions had a lower flow index than whey or pea dispersions, indicating easier processing. Despite the promising flow behaviour and optimal physical stability (stability index < 1.0), in vitro bioaccessibility analysis revealed a similar percentage of protein bioaccessibility between pea and whey dispersions, while sunflower ones had the lowest percentage. TPC bioaccessibility followed a similar trend. These findings highlight the feasibility of incorporating sunflower proteins into sports beverages, broadening options for formulators and promoting sustainability by repurposing agricultural by-products and adopting plant-based proteins.

Graphical abstract: Investigating the suitability of sunflower press-cake proteins in formulated sports beverages

Article information

Article type
Paper
Submitted
18 Sep 2024
Accepted
26 Jan 2025
First published
17 Feb 2025
This article is Open Access
Creative Commons BY license

Food Funct., 2025,16, 1992-2003

Investigating the suitability of sunflower press-cake proteins in formulated sports beverages

G. Francesca, C. Costanza, N. Federica and P. Laura, Food Funct., 2025, 16, 1992 DOI: 10.1039/D4FO04530K

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