Potential of cold plasma in enhancing egg white protein for sustainable food applications: a comprehensive review

Abstract

The objective of this review is to explore recent insights into the impact of cold plasma treatment on the structural and functional properties of egg white protein and to assess its potential for sustainable food applications. The cold plasma treatment can substantially alter the structural and functional properties of egg white protein. The core of the review lies in the multifaceted effects of cold plasma treatment on egg white proteins, encompassing structural transformations elucidated through SDS-PAGE, Fourier transform infrared spectroscopy, nuclear magnetic resonance, and circular dichroism. Microscopic, rheological, and spectroscopic analyses offer a comprehensive understanding of the various modifications induced by cold plasma treatment. Cold plasma treatment caused alterations in the conformation of the protein structure, changing its solubility, emulsifying, foaming, and gelling properties. These modifications improve protein functioning, rendering them more appropriate for a range of dietary applications. Cold plasma treatment was found to enhance the antibacterial properties of egg white protein by increasing its capacity to suppress the growth of harmful microbes such as Escherichia coli and Staphylococcus aureus. Due to these enhanced properties, cold plasma-treated egg white protein is highly valued as a component in a wide range of food products, such as baked goods, dairy substitutes, meat products, and beverages. However, it is important to note that its use in large-scale production has not been extensively implemented yet. In summary, recent studies indicate that cold plasma treatment can successfully alter the structural and functional characteristics of egg white protein, broadening its potential for use in the food industry and providing new prospects for product formulation and innovation.