Impact of Low‐Pressure Cold Plasma Treatments on the Physical, Biochemical, Antioxidant Activity, and Microbial Load of Dried Chili Pods ( Capsicum annuum L.)

This study investigates the impact of low‐pressure cold plasma (LPCP) on the properties of dried chili pods ( Capsicum annuum L.). LPCPs were applied at 0, 10, and 20 W for 5, 10, and 15 min, including a control group (P5M0W‐P15M0W), with plasma energy inputs of 3.0–18.0 kJ, and all analyses were completed within 48h after treatment. Statistical analysis revealed significant effects of power, time, and their interaction ( p 2.5 log (4.54 to 1.93 log(CFU g −1 )). Regression confirmed strong dose–response relationships for bioactive degradation and microbial inactivation ( R 2 = 0.725–0.988). LPCP improved microbial safety of dried chili pods, but caused significant losses in color and pungency. Further optimization is needed to balance microbial inactivation with quality retention.