Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review

Abstract

Novel food processing technologies, such as ohmic heating, ultrasonic heating, cold plasma, high-pressure processing (HPP), pulsed electric fields (PEFs), and enzymatic hydrolysis, have the ability to extend shelf life, improve quality, regulate the freshness of food products, and have diverse effects on food components, that is, protein, fat, and carbohydrates. Understanding the overall effects and mechanisms of these methods on food proteins from a multidimensional perspective is a core foundation for driving further innovations and advancements related to food protein modifications and their applications in the food industry. Therefore, this review aims to explore novel food processing technologies and their impacts on the particle size, structure, solubility, emulsion stability, foaming properties, and bioactivity of food protein, which affect the nutritional and functional properties of foods. Recent studies have shown that all these technologies have a significant effect on protein structure, solubility, functionality, and bioactivity. For instance, HPP primarily affects the particle size, secondary structure, and coagulation properties. PEF has been shown to enhance protein solubility and modify protein structure. Enzymatic hydrolysis breaks down proteins, improving their texture, proteolytic activity, degree of hydrolysis, and solubility. Processing-induced changes in protein properties significantly enhance the overall qualities of the final food products. While novel food processing methods show promise for enhancing food proteins, they also have several drawbacks. To reduce these negative effects, combining different processing techniques may offer a solution, and computer-based tools can help simulate, optimize, control, and validate these processes.