Cold plasma-modified aquafaba as an ultrastable plant-based analog for aerated foods

The functionalization of plant-based ingredients is a growing area in food technology, particularly in the development of egg white substitutes. Aquafaba, a chickpea-derived liquid, has gained interest due to its foaming properties, yet its application remains limited by structural instability. In this study, cold plasma treatment was employed to enhance the interfacial and rheological properties of aquafaba proteins. Different voltage excitations (10, 14, and 18 kV) were applied to evaluate their impact on sulfhydryl content, surface hydrophobicity, solubility, and foam stability. The results demonstrated that intermediate voltages (10 and 14 kV) promoted partial protein unfolding, improving interfacial activity and foam stability. However, higher voltages (18 kV) led to excessive oxidation and protein aggregation, reducing solubility and elasticity. Rheological analyses confirmed that plasma-treated aquafaba exhibited improved viscoelastic properties, supporting its potential application in aerated food formulations such as meringues. These findings highlight cold plasma as a promising non-thermal approach to modulate plant protein functionalities for the food industry. • Cold plasma treatment modulates aquafaba protein structure and functionality. • Voltage excitation significantly affects sulfhydryl groups and hydrophobicity. • Intermediate voltages (10-14 kV) improve foam stabilization properties. • High voltage (18 kV) induces protein aggregation, reducing solubility. • Rheological properties suggest plasma-modified aquafaba is suitable for meringue applications.