Decontamination kinetics, quality attributes, and shelf life extension of stuffed pasta (mantı) processed by combined microwave drying and low-pressure argon cold plasma treatment

Abstract In this study, a novel combined process utilizing microwave drying and vacuum microwave-plasma techniques was investigated as an alternative to traditional drying methods to ensure the quality preservation and shelf-life extension of stuffed pasta (Turkish mantı). A custom-designed microwave plasma system was developed for this purpose. The Turkish mantı samples were first dried in a microwave oven operating at a calibrated actual output power of 460 W and a frequency of 2.45 GHz until reaching a final moisture content of 12%, and were subsequently subjected to a microwave-induced low-pressure argon cold plasma treatment sustained at an effective discharge power of 300 W. Physicochemical (pH, color), sensory, and microbiological (total mesophilic aerobic bacteria, total aerobic psychrophilic bacteria, mold, and yeast) properties of the samples were determined and compared to those of their conventionally dried counterparts. The study revealed that the application of low-pressure cold plasma following microwave drying significantly ( $$p<0.05$$ ) preserved the sensory quality and color values of the samples over one month of storage. In addition, mineral analysis results indicated that plasma treatments selectively influenced mineral retention depending on the specific element and the applied plasma parameters. Traditional drying tended to preserve minerals originating from plant ingredients and meat (Cu, K), whereas specific plasma conditions enhanced the retention of protein-bound or matrix-encapsulated minerals (Ca, Mg, Na). Overall, this combined microwave–plasma approach maintained the core quality attributes of the product within the studied 30-d storage period. While these results indicate a highly promising preservation potential, further comprehensive studies are required to fully evaluate long-term nutritional changes and lipid–protein oxidation kinetics under commercial retail conditions.