Effects of Continuous Dielectric Barrier Discharge Cold Plasma on Fava Bean Protein Isolate Functionality and 3D...

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• Fava bean protein isolates (FBPI) are nutritious but have poor functional properties like solubility and gelling.
• Cold plasma is a non-thermal technology that can modify protein structures and functionalities.

Purpose of the Study:

• To investigate the effects of continuous dielectric barrier discharge (DBD) plasma on fava bean protein isolates (FBPI).
• To improve the functionality of FBPI for potential food processing applications.

Main Methods:

• FBPI were treated with continuous DBD plasma in a recirculating suspension.
• Structural changes (secondary structure) and functional properties (gelation, 3D printability) were analyzed.

Main Results:

• DBD plasma treatment induced significant changes in FBPI secondary structure, increasing beta-sheet content.
• Treated deep eutectic solvent extracted FBPI (DES-FBPI) showed a 70% increase in gel hardness.
• 3D printability improved with enhanced gel extrudability and structural rigidity, resulting in more precise prints.

Conclusions:

• Continuous DBD plasma treatment is an effective method for modifying FBPI structure and enhancing functional properties.
• This technology offers a scalable solution for improving plant-based proteins for food applications.
• Enhanced FBPI functionality shows promise for advanced food processing, including 3D printing.