Abstract A nonthermal process that applies ultraviolet (UV)–C and helium cold plasma (CP) simultaneously (UV-CP) has been investigated as an intervention technology to inactivate Salmonella on black peppercorns. The optimum CP treatment voltage and UV-CP treatment time for inactivating Salmonella on black peppercorns were predicted using a model equation as 9.7 kV and 22.1 min, respectively, which non-thermally inactivated Salmonella by 3.7 log CFU/g. UV-CP treatment yielded a stronger bactericidal activity than UV treatment alone, without inducing photoreactivation. In addition, UV-CP-induced reactive species similar to those found in individual UV and CP treatments. Furthermore, UV-CP treatment caused a profound deformation of Salmonella morphology and a greater extent of DNA damage than UV or CP treatment did alone. UV-CP treatment did not alter the color or 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity; however, it lowered the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and piperine concentration in the peppercorns. The findings of this study demonstrate the potential application of UV-CP treatment for decontamination of black peppercorns.

中文翻译：

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使用集成的紫外线 C 和冷等离子体干预灭活黑胡椒上的沙门氏菌

摘要 一种同时应用紫外线 (UV)-C 和氦冷等离子体 (CP) 的非热过程 (UV-CP) 作为一种干预技术来灭活黑胡椒上的沙门氏菌。使用模型方程分别预测用于灭活黑胡椒上沙门氏菌的最佳 CP 处理电压和 UV-CP 处理时间分别为 9.7 kV 和 22.1 分钟，其非热灭活沙门氏菌为 3.7 log CFU/g。UV-CP 处理比单独的 UV 处理产生更强的杀菌活性，且不会引起光再活化。此外，UV-CP 诱导的活性物质类似于在单独的 UV 和 CP 处理中发现的那些。此外，与单独使用 UV 或 CP 处理相比，UV-CP 处理导致沙门氏菌形态的严重变形和更大程度的 DNA 损伤。UV-CP 处理没有改变颜色或 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) 自由基清除活性；然而，它降低了胡椒中 2,2-diphenyl-1-picrylhydrazyl 自由基清除活性和胡椒碱浓度。这项研究的结果证明了 UV-CP 处理在黑胡椒去污方面的潜在应用。