Brazil Nut–Yellow Pea Hybrid Plant-Protein Beverages Subjected to UHT Processing: Protein Colloidal Stability during Production and Storage

Abstract Proteins from legumes and nuts are important allies for formulating animal-free products with a well-balanced amino acid profile. However, limited information is available on their behavior during food processing. Thus, the colloidal stability of hybrid plant-based UHT-processed beverages containing yellow pea and Brazil nut proteins was evaluated. Formulations containing 3.0%, 4.5%, and 6.5% protein were subjected to indirect UHT treatment followed by downstream homogenization and assessed before and after processing, as well as after 60 days of storage. The processing promoted 8- to 10-fold reductions in the average particle diameter, which remained unchanged over 60 days of storage. This behavior was accompanied by a reduction in the amount of centrifugable sediment-prone material. During storage at room temperature, an 88% increase in viscosity was observed for the 6.5% protein beverage. The proteins in the sediment-prone material exhibited the same electrophoretic pattern throughout the evaluated storage period.