This study, for the first time, systematically investigated 1) the direct and indirect-cold atmospheric plasma (CAP) treatment on the inactivation of Bacillus cereus (B. cereus) in different matrices under different working conditions, 2) assessed the inactivation effect in peppercorns using kinetic models, and 3) studied the impact of CAP on food quality, including color, flavor and bioactive compounds. The results showed that the inactivation effect of direct-CAP treatment on B. cereus were better than the indirect-CAP treatment. A significant reduction (reduced by 5.1 log CFU/g from the initial 8 log CFU/g) of B. cereus (vegetative cells) in black pepper were achieved under 10-min CAP treatment. Surprisingly, there were no significant changes in color, flavor and bioactive compounds including piperine and total phenol were observed; this provided a fundamentally theoretical basis for the industrial application of CAP technology in the inactivation of B. cereus in black pepper.

Industrial relevance

This study offered information of practical interest to establish cold atmospheric plasma (CAP) processing conditions to inactivate B. cereus vegetative cells in peppercorns. By controlling process parameters, such as input power, gas flow rate, and working distance to inactivate the inoculated bacterium within a specific range of CAP treatment time, the quality of black pepper, including color, flavor, and bioactive compounds, were retained in high level.

中文翻译：

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直接和间接冷常压等离子体处理蜡样芽孢杆菌及其在黑胡椒上的应用的系统研究

本研究首次系统地研究了1）直接和间接冷常压等离子体（CAP）处理对不同基质和不同工作条件下蜡样芽孢杆菌（B. cereus ）的灭活效果，2）评估了使用动力学模型研究花椒，3) 研究 CAP 对食品质量的影响，包括颜色、风味和生物活性化合物。结果表明，直接CAP处理对蜡状芽孢杆菌的灭活效果优于间接CAP处理。在 10 分钟 CAP 处理下，黑胡椒中的蜡状芽孢杆菌（营养细胞）显着减少（从最初的 8 log CFU/g 减少了 5.1 log CFU/g） 。令人惊讶的是，没有观察到颜色、味道和包括胡椒碱和总酚在内的生物活性化合物的显着变化；这为CAP技术灭活黑胡椒中蜡状芽孢杆菌的工业化应用提供了基础理论依据。

产业相关性

这项研究为建立冷大气等离子体 (CAP) 处理条件以灭活花椒中的蜡样芽孢杆菌营养细胞提供了实际意义的信息。通过控制输入功率、气体流量和工作距离等工艺参数，在特定的 CAP 处理时间范围内灭活接种的细菌，黑胡椒的品质，包括颜色、风味和生物活性化合物，保持在较高的水平。等级。