Impact of Novel and Emerging Nonthermal Technologies on the Functionality and Digestibility of Poultry-Derived Proteins

Poultry meat and eggs are high-quality protein sources, but thermal processing alters their nutritional and functional attributes. Emerging non-thermal and novel processing methods, such as high-pressure processing, ultrasound, pulsed electric fields, cold plasma, moderate electric fields, magnetic fields, ozone treatment, and pulsed light, are increasingly popular as substitutes. This review examines the effects of nonthermal and novel processing technologies on poultry meat and egg proteins. The review focuses on the interrelationship among protein structure, functionality, and digestibility, with emphasis on the mechanism underlying structural modification, altered intermolecular interactions, and controlled protein unfolding. Under optimized conditions, nonthermal technologies can maintain protein integrity and improve functionality such as water-holding capacity, emulsification, gelation, and tenderness in poultry meat. In egg proteins, non-thermal technologies improve solubility, emulsification, foaming, and gelation through structural modification, intermolecular interactions, and controlled unfolding, thereby exposing enzymatic cleavage sites and enhancing digestibility. Evidence exists for enhanced proteolysis by peptide release and amino acid availability in nonthermal treatments, whereas studies on poultry meat remain limited. This review integrates existing evidence and critical gaps in interpreting structure–functionality–digestibility interrelation, and highlights the potential of nonthermal technologies for producing poultry-derived foods with higher functional quality and nutritional value.