Non-thermal processing of plant-based proteins: comparison of cold plasma treatment with high hydrostatic pressure, ultraviolet radiation, and ultrasonication treatments

Abstract The current trend toward plant-based protein intake over animal protein offers a new pathway for agricultural practices to reduce environmental impact and greenhouse gas emissions. However, for their widespread use, it is of great importance to improve their techno-functional properties and digestibility. Novel non-thermal technologies that modify plant-based proteins involve structural changes. These changes are followed by adjustments to their functional characteristics, which are then used to create a system of protein ingredients for food formulation. Classical thermal methods are based on the utilization of heat and are expensive and environmentally unfriendly due to their relatively high energy requirements. Non-thermal and innovative techniques like cold plasma (CP), high hydrostatic pressure (HHP), ultraviolet radiation (UVR), and ultrasonication (US) are proven eco-friendly methods. Additionally, non-thermal methods are effective in improving the techno-functional properties of proteins and generally preserving nutritional value. This review discusses and compares the impact of CP, HHP, UVR, and US applications on various plant-based proteins, their structural alteration, and the subsequent changes in protein function and in vitro digestibility.