The demand for protein-based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean-label appeal. This review presents a comprehensive assessment of selected innovative nonthermal technologies-based on high pressure, electromagnetic, acoustic, plasma fields, and membrane filtration principles-to process protein-based liquid foods. Key engineering considerations for designing process conditions suitable for protein systems are discussed. The review also examines the effects of these technologies on microbiological safety and quality attributes, including structural (particle size and microstructure), functional (solubility, rheology, emulsification, and foaming properties), and nutritional aspects (digestibility and allergenicity), along with possible underlying mechanisms. Findings highlight the importance of uniform application of the lethal agent (e.g., pressure, temperature, and electrical field) and thermal effects within the processed volume to validate microbial safety. Product-specific factors such as composition including fat and protein, pH, and water activity must also be carefully considered. Evidence suggests that nonthermal technologies can induce diverse structural and conformational changes in proteins, thereby altering their interactions with other food components and leading to variable impacts on quality attributes such as viscosity and emulsion stability. Increasing thermal intensity in combination with nonthermal agents generally degrade product quality. Future research should aim to optimize nonthermal processing parameters for a variety of protein-based foods by integrating both process and product factors to ensure microbial safety and enhanced product quality. The strategic application of nonthermal technologies-alone or in combination with mild thermal treatments-offers significant potential for developing sustainable, high-quality, and tailor-made protein-based food products.
Janahar et al. (Sat,) studied this question.