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Cold plasma is a novel non-thermal technology that could be used for large scale leaf decontamination in food manufacturing as alternative to chlorine washing. The effect of atmospheric cold plasma apparatus on the safety, quality and antioxidant activity of radicchio (red chicory, Cichorium intybus L.) was investigated after treatment and during storage. Cold plasma treatment caused significant changes to the external appearance of the radicchio leaves during storage as assessed by a sensory and image analysis. Chroma values of radicchio leaves were also affected by the cold plasma treatments. The antioxidant activity of radicchio leaves, assessed by the ABTS and ORAC assays, was not affected by cold plasma treatments (15 and 30 min). E. coli inoculated on radicchio leaves was significantly reduced after 15 min cold plasma treatment. However, a 30 min plasma treatment was necessary to achieve a significant reduction of L. monocytogenes counts. Atmospheric cold plasma appears to be a promising technology for the decontamination of leafy vegetables when applied under the optimised conditions.

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