Neutrons and Food 8 at MLZ

Plant protein isolates have gained increasing attention as ingredients in fermented dairy beverages due to their sustainability, nutritional value, and functional potential. However, legume- and oilseed-derived proteins are associated not only with off-flavor volatile compounds but also with colloidal and structural limitations, including low solubility, limited emulsion and foam stability, weak gel networks, serum separation, and rheological inconsistencies. These factors collectively restrict both sensory acceptance and technological performance. Consequently, various modification strategies have been explored to improve the techno-functional and sensory properties of plant proteins. Among these, atmospheric cold plasma (CP) has emerged as a promising non-thermal and chemical-free technology. CP treatments have been reported to influence protein surface characteristics, solubility, emulsifying behavior, gelation properties, and selected flavor-related volatile compounds. Such effects are critical for improving structural stability, sensory profile, and overall performance in plant-protein-containing fermented dairy beverages. Nevertheless, these mechanisms remain dependent on protein source and processing parameters. This study discusses the potential of cold-plasma-based modification approaches for plant protein isolates in fermented dairy beverage systems, with emphasis on colloidal behavior, textural attributes, and functional performance, based on current literature.