Background and purpose: Today, one of the types of plasma is cold plasma or non-thermal plasma that is used for disinfection.
Cold plasma is a dry non -thermal technology without the need for chemicals that is constantly at atmospheric pressure. The use of cold plasma as a non -thermal tool in the food industry to reduce microbial load and cold sterilization has been considered by researchers. . In addition to flavoring, spices are also a source of natural antioxidants.
Cinnamon is a popular plant among spices. In addition to its antioxidant properties, cinnamon has antimicrobial properties and has a chilling effect on copper metal. The aim of this study was to investigate the effect of cold plasma on the physicochemical and microbial properties of cinnamon.Materials and Methods: In this study, the effect of cold plasma using ۳ types of nitrogen gas, argon and air during zero, ۴, ۸, ۱۲ and ۱۶ times on physicochemical properties (color, sensory evaluation and antioxidant) and microbial properties (Escherichia coli, mold and yeast and total count) were examined.Results: The highest amount of antioxidants (۲۸.۳۳) was observed in the sample treated with nitrogen gas and the lowest amount (۱۹.۱۱) was observed in the sample treated with air. The highest amount of L component was observed in the sample treated with nitrogen gas (۴۸.۸۵) and the lowest amount was observed in the sample treated with air (۴۰.۲۸). The highest value of component a was observed in the sample treated with nitrogen gas (۲۱.۷۳) and the lowest value was observed in the sample treated with air (۱۴.۳۴). The highest value of component b was observed in the sample treated with nitrogen gas (۵۴.۷۸) and the lowest value was observed in the sample treated with air (۴۷.۶۱). The highest color score (۵) was observed in zero time samples and the lowest value was observed in air treated samples (۱.۴۴). The highest odor score (۵) was observed in zero time samples and the lowest value was observed in air treated samples (۱.۳۶). The highest taste score (۵) was observed in time samples of zero and the lowest score was observed in air-treated samples (۱.۴۲). The highest appearance score (۵) was observed in zero time samples and the lowest value was observed in air treated samples (۱.۳۲). The highest total count (۳.۰۸) was observed in the sample treated with nitrogen gas and the lowest number (۲.۱۸) was observed in the sample treated with air. The highest number of mold and yeast (۲.۸۱) was observed in the sample treated with nitrogen gas and the lowest number (۱.۹۴) was observed in the sample treated with air. The highest number of Escherichia coli (۲.۵۰) was observed in the sample treated with nitrogen gas and the lowest number (۱.۸۷) was observed in the sample treated with air.Conclusion: In general, color indices (L*, b*, a*) have decreased with increasing plasma treatment time. The highest decrease was in air-treated samples and the lowest decrease was in nitrogen gas. With increasing plasma treatment time, total count and Escherichia coli, mold and yeast decreased and the highest amount of reduction was observed with nitrogen gas and the lowest amount was observed with air. The amount of antioxidants decreased with increasing treatment time, but this effect was not significant and the least decrease was observed in samples treated with nitrogen gas. Sensory properties have decreased with increasing plasma treatment time. The highest decrease was in air-treated samples and the lowest decrease was in nitrogen gas.