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Research Progress on the Application of Novel Non-thermal Sterilization Technologies in Spices
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Hongxiao GUO1, 2, Wenliang WANG1, Zhengyou YANG2, Yansheng WANG1, Shasha SONG1, Junyan SHI1, Fengjuan JIA1, Jian ZHANG1, *
Science and Technology of Food Industry | 2026, 47(1) : 468 - 476
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Science and Technology of Food Industry | 2026, 47(1): 468-476
• Reviews •
Research Progress on the Application of Novel Non-thermal Sterilization Technologies in Spices
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Hongxiao GUO1, 2, Wenliang WANG1, Zhengyou YANG2, Yansheng WANG1, Shasha SONG1, Junyan SHI1, Fengjuan JIA1, Jian ZHANG1, *
Affiliations
  • 1Institute of Agricultural Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan 250100, China
  • 2College of Life Science, Shandong Agricultural University, Tai'an 271000, China
Published: 2026-01-01 doi: 10.13386/j.issn1002-0306.2024120030
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Spices are natural plant products with unique aromatic and spicy flavors, which could improve flavor and color, and stimulate appetite. During the harvesting and production processes of spices, they are easily contaminated by environmental microorganisms. Moreover, the flavor of spices is susceptible to heat. Therefore, the non-thermal sterilization technology has become an important way. Previous studies have shown that the novel non-thermal sterilization technology can effectively kill microorganisms while maintaining the quality of spices to the maximum extent, providing a new technological direction for food safety and quality assurance in the spice industry. In this paper, the progress of novel non-thermal sterilization technologies for the sterilization of spices is reviewed. Additionally, the principle, sterilization effect, influencing factors and the influence on the quality of spices are examined to provide a scientific basis and reference for the application in the production and processing of spices.

spices  /  sterilization  /  novel non-thermal sterilization technologies  /  microorganisms  /  quality
郭洪笑, 王文亮, 杨正友, 王延圣, 宋莎莎, 史君彦, 贾凤娟, 张剑. 新型非热杀菌技术在香辛料中的应用研究进展. 食品工业科技, 2026 , 47 (1) : 468 -476 . DOI: 10.13386/j.issn1002-0306.2024120030
Hongxiao GUO, Wenliang WANG, Zhengyou YANG, Yansheng WANG, Shasha SONG, Junyan SHI, Fengjuan JIA, Jian ZHANG. Research Progress on the Application of Novel Non-thermal Sterilization Technologies in Spices[J]. Science and Technology of Food Industry, 2026 , 47 (1) : 468 -476 . DOI: 10.13386/j.issn1002-0306.2024120030
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Year 2026 volume 47 Issue 1
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Article Info
doi: 10.13386/j.issn1002-0306.2024120030
  • Receive Date：2024-12-04
  • Online Date：2026-10-24
  • Published：2026-01-01
Article Data
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History
  • Received：2024-12-04
Affiliations
    1Institute of Agricultural Processing and Nutrition, Shandong Academy of Agricultural Sciences, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan 250100, China
    2College of Life Science, Shandong Agricultural University, Tai'an 271000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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