Effects of plasma activated water on fava bean protein isolate functionality and 3D printability

Abstract

Fava bean protein is an emerging food ingredient with many health benefits and great potential in the plant-based meat industry. However, fava bean proteins often have inferior functionality, such as poor solubility compared to animal proteins. Therefore, it is pertinent to explore methods of protein modification that target improving protein functionality for commercial applications. Cold plasma is a novel non-thermal green technology that ionizes gas molecules to produce reactive species that can chemically interact with proteins. This study explores the effects of plasma activated water (PAW) on fava bean protein isolates (FBPI). Using a jet plasma system, PAW was produced from a mixture of argon gas and air. The PAW was then subsequently mixed with fava bean protein isolates to produce thermally set gels. FBPI treated with PAW demonstrated changes in secondary structures, with conversion from α-helices to β-sheets. Treated FBPI gels also exhibited increases in gel strength and improved 3D printability. Gel color, and gel adhesion also demonstrated some changes after PAW treatment in some conditions. Overall, PAW treatment was demonstrated to be a mild method for FBPI modification.