Application of Cold Plasma in Nuts, Spices, and Herbs

In recent years, global nut, spice, and herb productions have developed rapidly, and consumption has also increased. During the same period, a massive outbreak of food pathogens was linked to nuts, spices, herbs, and their products, leading to a major change in the way those products are processed. Cold plasma is a new technology used in food processing, which can improve the safety and extend shelf-life of product. A variety of active substances generated by cold plasma can act on microorganisms at ambient temperature and even on complex geometric shapes and heat-sensitive materials without leaving any chemical residues. The chapter introduces the application of various plasma discharge modes (plasma jets, dielectric barrier discharges, and microwave-driven discharges) on surface decontamination of nuts, spices, and herbs. In addition, a brief overview of the effect on their surface color, antioxidation activities, and other qualities with cold plasma treatment. We believe that cold plasma has a wide application prospect in extending the shelf-life and maintaining the quality of these dried foods.