Impact of High Hydrostatic Pressure on the Quality and Functional Properties of Rehydrated Animal Blood Plasma

Abstract

In this present study, bovine blood plasma suspensions (12 w/v%) were HHP-treated at 300, 400, 450, 500, 550 and 600 MPa for 5 min. The effect of HHP treatment on the color, rheological properties and digestibility of the samples was investigated. The changes in proteins due to HHP treatment were monitored using SDS-PAGE. Furthermore, the HHP-treated samples were subjected to a 44-day storage experiment and the development of mesophilic aerobic bacterial counts was investigated. Even the application of 300 MPa of pressure induced a significant change in the color of the samples. With the application of a pressure of 300–550 MPa, dilatational rheological behavior was observed, while at 600 MPa, the sample was characterized by pseudoplastic flow properties. The SDS-PAGE study found that there was no significant effect of HHP treatment on the protein fractions in plasma. The application of 450 MPa of pressure improved the digestibility of the plasma suspension. Blood plasma produced in this way has better nutritional value in accordance with consumer needs. The study of mesophilic aerobic bacteria count found that HHP treatments at 550 and 600 MPa improved the shelf life of the samples by 30 days. Additionally, the observed microbial stability improvements suggest that HHP-treated blood plasma could be a viable alternative for extending shelf life in processed food applications, reducing the need for synthetic preservatives. These results suggest that HHP treatment can enhance the functional properties of blood plasma suspensions, enabling their use in food formulations such as protein supplements, emulsifiers and texturizing agents. This approach aligns with the industry’s need for sustainable protein sources and clean-label ingredients.

Keywords

• HHP treatment
• blood plasma
• sustainability
• quality parameter
• digestibility