Atmospheric cold plasma: A novel technique for microbial inactivation and quality preservation of spices and herbs

The global production of spices and herbs has increased significantly in recent decades due to growing consumer demand. However, this expansion has been accompanied by a rise in foodborne illness outbreaks associated with these products, necessitating advancements in processing methods. Atmospheric cold plasma (ACP) has emerged as a promising food treatment technique for improving product safety and extending shelf life. This paper reviews the application of ACP in spices and herbs processing, focusing on its microbial inactivation capabilities and its effects on nutritional and physico-chemical properties. While research generally supports the effectiveness of ACP, its impact varies significantly based on treatment parameters and the specific spice or herb being processed. Comprehending these variations is critical for optimizing ACP conditions to ensure the safety and quality of the final products. Further research is required to refine ACP applications tailored to different spices and herbs, providing deeper insight into its potential. The findings underscore the importance of customized processing strategies that meet safety standards while preserving the natural qualities of spices and herbs, catering to an increasingly health-conscious market. Additionally, the scalability of ACP technology for industrial applications remains an area of active investigation, as larger-scale processing introduces unique challenges. Addressing these challenges will be critical for the widespread adoption of ACP in the spice and herb industry, ensuring consistent outcomes across diverse production environments.