Enhancing the Digestibility and Functional Properties of Food Proteins Using Non‐Thermal Plasma

ABSTRACT Food proteins are key ingredients that enhance product texture while offering numerous health benefits and are essential for both structure and nutrition. The objective of the current study is to improve the bio‐ and techno‐functionalities of food proteins simultaneously through non‐thermal plasma exposure. Four different food proteins (pea, rice, wheat gluten, and milk proteins) were exposed to plasma at voltage 240 V, frequency 1.5 kHz, and 30 min exposure time. The structural, digestibility, bioactivity, and techno‐functional properties were analyzed. Plasma treatment alters the secondary structure of proteins by increasing β‐structures and random coils, while decreasing α‐helices, reducing surface hydrophobicity. The study demonstrated that prolonged treatment durations and elevated voltage intensities significantly enhance protein digestibility and increase amino acid release, with gluten showing the highest improvement in both digestibility and free amino acid content among the proteins examined. The proteins also showed a loss of radical scavenging capacity after treatment due to oxidation reactions. Cold plasma treatment improved protein solubility but significantly reduced emulsifying and foaming properties for all proteins. The enhancements in digestibility and bioactivity can be attributed to structural unfolding and the exposure of reactive sites on the proteins. Plant‐based food innovations like 3D printing enable the creation of customized products with unique textures and shapes, mimicking animal‐based foods while tailoring nutrition to individual needs. These technologies have the potential to revolutionize the food industry by providing sustainable and efficient ways to support plant‐based innovations such as animal protein mimetics, subtracted for 3D printing, and tailored nutritional applications in specialized diets.