The effect of low-temperature plasma generated at atmospheric pressure was studied in term of reduction of bacterial contamination and influence on nutritional characteristics of allspice (Pimenta dioica). The low-temperature plasma was generated in ambient air using Diffuse Coplanar Surface Barrier Discharge (DCSBD). The bacterial species inoculated on the surface of samples were reduced in dependence on exposure time. Plasma treatment time of 240 s led to log₁₀ CFU/g of Salmonella Enteritidis to below detection level (1.0 log₁₀ CFU/g) from initial population of 7.64 log₁₀ CFU/g. After treatment with DCSBD plasma for 300 s, the populations of Bacillus subtilis and Bacillus subtilis endospores were decreased by 2.85 log₁₀ CFU/g and 1.70 log₁₀ CFU/g, respectively. The parameters related to the decontamination effect were measured. Temperature of samples does not exceed the value declared as low-temperature limit and water activity decreased after plasma treatment. The effect of plasma on the qualitative properties of allspice studied by infrared spectroscopy showed no changes in characteristic chemical bonds on the surface and also inside the samples. Measurements of polyphenolics content in allspice showed that plasma has negligible impact on these main constituents affecting taste and flavor. The experiments demonstrated an efficient reduction in microbial contamination and minimal influence on the aroma profile of treated and stored spice.

从减少细菌污染以及对五香粉（Pimenta dioica）营养特性的影响的角度研究了在大气压力下产生低温等离子体的效果。使用扩散共面表面势垒放电（DCSBD）在环境空气中生成低温等离子体。取决于暴露时间，减少了接种在样品表面上的细菌种类。的导致日志240秒等离子体处理时间₁₀ CFU /克的沙门氏菌肠炎到低于检测水平（1.0日志₁₀从7.64日志的初始种群CFU / g）的₁₀ CFU /克。用DCSBD血浆处理300 s后，枯草芽孢杆菌和枯草芽孢杆菌内生孢子减少2.85 log ₁₀ CFU / g和1.70 log ₁₀分别为CFU / g。测量与去污效果有关的参数。样品的温度不超过声明为低温极限的值，等离子处理后水活度降低。血浆对多香果的定性性质的影响通过红外光谱研究表明，样品表面和内部的特征化学键没有变化。多香果粉中多酚含量的测量表明，血浆对影响味道和风味的这些主要成分的影响可忽略不计。实验证明有效减少了微生物污染，并且对处理和储存的香料的香气特性影响最小。