Impact of remote plasma treatment on natural microbial load and quality parameters of selected herbs and spices

Effect of cold plasma on essential oil content and composition of lemon verbena

“…Many spices are cultivated and harvested in poor sanitary conditions, laying the groundwork for potential microbial contamination (McKee, ). Also, the initial microbial load of spices depends on the conditions of production, harvesting, and initial processing, such as drying (Ebadi, Sefidkon, Azizi, & Ahmadi, ; Hertwig, Reineke, Ehlbeck, Erdoğdu, et al., ). Some microorganisms are known human pathogens, requiring methods of disinfection which minimize potential damage to active substances.…”

“…Some microorganisms are known human pathogens, requiring methods of disinfection which minimize potential damage to active substances. It should be noted that the use of contaminated spices can reduce the longevity of their by‐products and may even cause health risks to consumers (Hertwig, Reineke, Ehlbeck, Erdoğdu, et al., ; Little, Omotoye, & Mitchell, ; McKee, ).…”

“…Plasmas can be divided into two groups, based on the method of generation: cold (nonthermal) plasma and thermal plasma (Méndez‐Vilas, ). Cold plasma can be produced under vacuum or atmospheric conditions and is named low‐pressure cold plasma (LPCP) and atmospheric cold plasma (ACP), respectively (Hertwig, Reineke, Ehlbeck, Erdoğdu, et al., ; Thirumdas, Sarangapani, & Annapure, ). Due to the properties of cold plasma, it is used in several fields and the application of this technology as a decontamination tool has been commercially accepted for sterilization of heat‐sensitive medical devices and thermolabile materials used in biomedical technology (Roth, Nourgostar, & Bonds, ; Thirumdas et al., ).…”

“…It is a nonthermal method and enables the elimination of vegetative bacteria, bacterial endospores, molds, and yeasts under nonthermal conditions (Hertwig, Reineke, Ehlbeck, Erdoğdu, et al., ; Kim et al., ). Several studies have been reported on decontaminating effect of cold plasma on agricultural products (Baier et al., ; Basaran, Basaran‐Akgul, & Oksu, ; Jahid, Han, & Ha, ; Kim & Min, ; Lacombe et al., ; Lee, Kim, Chung, & Min, ; Misra et al., ; Niemira & Sites, ; Ouf, Basher, & Mohamed, ; Tappi et al., ), and on spices in particular (Grabowski, Strzelczak, & Dąbrowski, ; Hertwig, Reineke, Ehlbeck, Erdoğdu, et al., ; Hertwig, Reineke, Ehlbeck, Knorr, et al., ; Kim, Oh, Won, Lee, & Min, ; Kim et al., ). However, information about its impact on the quantity and quality of the active ingredients is limited.…”

Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum ‘Salamanca’

“…In particular, modification of the surface energetics of the materials can improve the techno-functional bulk properties, as the flowability, compactibility, clumping, particle sphericity as well as the adhesion strength, surface and coating properties and could therefore contribute to improved handling, application and storage characteristics (Fitzpatrick and Ahrné, 2005;Spillmann et al, 2007;Watano et al, 2000). In recent years, the main objective of the plasma based research work is to ensure high microbial product safety and enzymatic stability by the application of CAPP under retaining the initial product quality (Fernández et al, 2013;Fröhling et al, 2012a;Hertwig et al;Pankaj et al, 2013;Surowsky et al, 2013). Thus, CAPP also qualifies as a new discipline in food processing and has been considered as an emerging nonthermal technology for the improvement of food safety since it is capable of effectively inactivating a wide range of microorganisms including spores and viruses (Baier et al, 2014;Birmingham, 2004;Surowsky et al, 2014;Terrier et al, 2009).…”