Researchers at the University of Alberta have developed a method to improve the 3D printability of pea protein using cold plasma, a lower-temperature version of typically superheated plasma. Their experiments demonstrated that plasma-activated water significantly enhances the structural integrity of pea protein after 3D printing, paving the way for broader applications of this cost-effective, nutrient-rich material in food production.
“By improving the gelation and 3D printability, pea protein can be used in several applications, including expanding the selection and boosting the structural properties of plant-based meat and cheese”, says M.S. Roopesh, an associate professor in the Faculty of Agricultural, Life & Environmental Sciences and one of the authors on the paper.
The researchers employed plasma-activated microbubble water (PAMB) to modify pea protein. The mixture was stirred, heated, cooled, and then processed through a 3D food printer. The printed gels were evaluated for structural retention and storage stability. Compared to gels mixed with distilled water, PAMB-treated gels exhibited better shape retention and resistance to deformation.
“Combining novel technologies like cold plasma and 3D printing for the production of better plant protein and biomaterial gels, we have the potential to really add value for crop producers and the food industry.”
The study also explored the optimal gas composition and temperature settings for producing the gels. Further research is needed to fully understand these factors and expand the potential applications of cold plasma technology. These findings could support the development of high-quality, 3D-printed plant-based protein sources and novel biomaterials for industrial use. The research was funded by the Natural Sciences and Engineering Research Council of Canada and Alberta Innovates.
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