Cold‐plasma‐induced modification of pea protein isolate: implications for functional and physicochemical enhancement in hybrid fermented dairy beverages

Abstract BACKGROUND Plant‐derived proteins are rapidly emerging as innovative ingredients in the food sector because of their sustainability and ethical benefits compared with animal‐based proteins. Among dairy applications, fermented beverages are the most suitable products for the incorporation of these proteins. This study evaluated how cold plasma (CP) treatment time and concentrations of modified pea protein isolate (PPI) affected the quality and stability of a hybrid dairy beverage. RESULTS Higher PPI levels increased titratable acidity, whereas CP‐treated PPI resulted in higher pH values reaching 4.36 at 1.8 g 100 mL −1 . Both PPI concentration and CP treatment improved the water‐holding capacity (WHC), with a maximum WHC of 29.68% achieved at 1.8 g 100 mL −1 PPI and a CP treatment time of 30 s. Longer CP time and higher PPI levels increased a* and b* values significantly ( P < 0.05). Viscosity peaked at 214.35 Pa s at 1.8 g 100 mL −1 PPI and a CP treatment time of 60 s but declined at 120 s. Pea protein isolate also promoted Streptococcus and Lactobacillus spp. growth, especially with shorter CP time ( P < 0.05). CONCLUSION These findings suggest that brief CP treatment is an effective approach to modifying PPI, improving its suitability for use in the development of functional hybrid fermented dairy beverages. © 2026 Society of Chemical Industry.