Effect of multipin atmospheric cold plasma treatment on color, capsaicin and microbial content of geographical indication-tagged Byadagi chili powder

Abstract

This study examines the impact of cold plasma treatment on the microbiological safety and quality characteristics of geographical indication (GI)-tagged Byadagi chili powder, known for its vibrant color and mild spiciness. Plasma treatment was varied by voltage (10–20 kV), duration (1–10 min) and electrode distance (5–7 cm) to assess effects on composition, vitamins, water activity, phenolic content, antioxidant activity, color, capsaicin content, pungency and structural integrity. The most effective treatment viz., 20 kV for 10 min at 5 cm, contributed achievement of a 3.7 log reduction in total microbial load, 3.1 log reduction in coliforms and 2.6 log reduction in yeast and mold. FTIR and SEM analyses revealed subtle but non-significant changes, including increased surface oxygen content (indicated by the C-H and C-O stretching regions), with minimal microstructural differences. The results indicate that cold plasma treatment effectively maintained core properties of Byadagi chili powder, including color and capsaicin and also preserving other physicochemical attributes. This method offers a promising solution for enhancing the safety and quality of Byadagi chili powder, addressing export concerns and maintaining its global market competitiveness.