Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf-life extension

Abstract

Spices and herbs are a crucial component of the global food industry, valued for their unique flavors, aromas, and bioactive properties. However, microbial contamination and quality degradation during production, storage, and distribution pose significant challenges. Ultraviolet (UV) and pulsed light (PL) processing have emerged as nonthermal technologies offering effective, eco-friendly solutions for microbial decontamination and quality retention in spices. This review explores recent advancements and applications of UV and PL treatments in the spice industry, highlighting their impact on pathogenic and spoilage microbial safety, physicochemical properties, and bioactive compound retention. UV processing, primarily involving UV-C radiation, inactivates microorganisms by disrupting DNA, offering effective surface decontamination without compromising quality of spices and herbs. PL, which utilizes high-intensity, broad-spectrum light pulses, extends this capability to irregularly shaped surfaces, further enhancing microbial inactivation. Both methods preserve key quality attributes such as phenolics, flavonoids, antioxidant activity, ascorbic acids, and color while mitigating sensory losses, making them attractive alternatives to conventional thermal and chemical treatments. The review also examines critical factors influencing the efficacy of these technologies, including processing parameters, spice morphology, and microbial load. Despite promising results, challenges related to regulatory approval, equipment design, and consumer acceptance remain. This comprehensive analysis underscores the potential of UV and PL technologies to revolutionize spices and herbs processing, ensuring safety and quality while aligning with sustainable and consumer-driven demands in the food industry.