## 4 Discussion and Future Perspectives  
The recommended HHP treatment conditions to maximize the functional properties of rehydrated animal blood plasma for food applications are between 300 and 600 MPa, with a treatment time of 5 min. These conditions help to improve the solubility, gelation and emulsifying properties while minimizing protein denaturation. Lower pressures (300-400 MPa) improve solubility and emulsification, while higher pressures (500-600 MPa) enhance gel strength.  
The 450 MPa HHP treatment is likely to improve the bioavailability of essential amino acids by improving protein digestibility and structural modifications to enzymatic breakdown. This could lead to better absorption and utilization of key nutrients in real-world consumption scenarios, potentially improving the nutritional quality of blood plasma-based ingredients in functional foods or supplements. Enhanced digestibility may also support improved protein efficiency, making HHP-treated plasma a valuable source of high-quality protein for various dietary applications.  
HHP as a non-thermal processing technique shows significant potential for maintaining the functional and microbiological quality of blood plasma in the food industry. Comparative studies show that the effect of HHP on the microbiological quality and physicochemical properties of the juices is similar or better than other non-thermal techniques, such as pulsed electric fields (PEF) and ultraviolet (UV-C) treatment [56]. HHP is particularly effective in inactivating microorganisms while preserving the structural and  
Figure 4: Changes in the number of mesophilic aerobic bacteria in control and HHP-treated blood plasma suspensions with storage time (C = compliance limit; R = rejection limit). On the right side of the image, the slope values of the lines fitted to each point are shown, which characterize the exponential growth phase of microorganisms.  
functional properties of serum and serum products, making it suitable for applications requiring high microbiological safety without compromising product quality [57]. This makes HHP an excellent alternative to plasma processing, balancing microbial safety and functional integrity.  
The use of HHP in the processing of blood plasma contributes to sustainable food systems by extending the shelf life of plasma-derived products and reducing the amount of waste. It helps to safely process by-products of the meat industry, which are often discarded, promoting circular bioeconomy practices. By increasing the use of plasma in food and animal feed, HHP technology reduces the environmental impact of food production and supports resource-efficient practices. This process aligns with sustainability goals by minimizing waste and optimizing the use of all biological materials.  
Comparative studies of different types of animal plasma sources (bovine, porcine and bird) under varying pressure-time-temperature conditions help to determine the optimal processing parameters. To optimize HHP parameters, in addition to protein denaturation, gelation properties, microbial inactivation and evaluation of functional properties, emphasis should also be placed on the bioavailability, allergenicity and effect of HHP-treated plasma on organoleptic properties. By examining these properties, we can obtain more comprehensive information on the food market applicability and viability of HHP-treated rehydrated plasma. Furthermore, this technology can be extended to other underutilized protein sources (e.g., insect proteins, seaweed, microalgae, fungal proteins, hemoglobin), so these alternative protein sources could offer a more sustainable approach to meeting the growing demand for protein.