Impact of Low‐Pressure Cold Plasma Treatments on the Physical, Biochemical, Antioxidant Activity, and Microbial Load of Dried Chili Pods ( <i>Capsicum annuum</i> L.)

This study investigates the impact of low‐pressure cold plasma (LPCP) on the properties of dried chili pods ( Capsicum annuum L.). LPCPs were applied at 0, 10, and 20 W for 5, 10, and 15 min, including a control group (P5M0W‐P15M0W), with plasma energy inputs of 3.0–18.0 kJ, and all analyses were completed within 48h after treatment. Statistical analysis revealed significant effects of power, time, and their interaction ( p &lt; 0.001). LPCP reduced moisture (9.3 to 5.9%), volatile oil (2.2 to 1.0%), and hardness (20.6 to 3.9N). Capsanthin declined from 8.75 to 1.24g kg −1 DW. Capsaicin and dihydrocapsaicin decreased from 1.75 and 0.70–1.18 and 0.47 mg g −1 DW, respectively, reducing pungency from 3923 to 2649 SHU. Total phenolics decreased from 194 to 144 mgGAE 100g −1 DW, whereas flavonoids increased up to 14.8 mgQE 100g −1 DW. Ascorbic acid declined (2.38 to 1.42 mg g −1 DW), but antioxidant activity (DPPH) remained stable (46.7%–49.7%). Microbial load was reduced by &gt;2.5 log (4.54 to 1.93 log(CFU g −1 )). Regression confirmed strong dose–response relationships for bioactive degradation and microbial inactivation ( R 2 = 0.725–0.988). LPCP improved microbial safety of dried chili pods, but caused significant losses in color and pungency. Further optimization is needed to balance microbial inactivation with quality retention.