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Their raw consumption increases the risk of contamination, particularly with\n                    <jats:italic>Salmonella<\/jats:italic>\n                    spp. Thermal treatments are widely used for food disinfection due to their effectiveness in inactivating bacteria. However, these methods often degrade the nutritional and sensory qualities of food. Ultraviolet (UV) light, however, is a promising nonthermal technique that balances microbial inactivation and food quality preservation. This review employed a systematic approach to evaluate the effects of UV treatments, both alone and in combination with other techniques, on the microbiological safety and chemical composition of spices and culinary seeds. UV treatments have been shown to effectively inactivate bacteria, molds, and mycotoxins without triggering the same chemical reactions that reduce the quality of plant\u2010based foods. Some studies have even suggested improvements in nutritional parameters following UV exposure, such as the increase of antioxidant activity or total phenolic content. However, inconsistencies in study quality limit the strength of current conclusions, and further research is needed. Critical areas for future investigation include scaling UV reactors, combining treatments, exploring UV\u2010LED technology, conducting sensory analyses, and studying the inactivation of bacterial spores and mycotoxins.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70076","type":"journal-article","created":{"date-parts":[[2024,12,14]],"date-time":"2024-12-14T23:04:11Z","timestamp":1734217451000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality"],"prefix":"10.1111","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8727-2548","authenticated-orcid":false,"given":"V\u00edctor","family":"Arcos\u2010Limi\u00f1ana","sequence":"first","affiliation":[{"name":"Department of Analytical Chemistry, Nutrition and Food Sciences University of Alicante  Alicante Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Salvador","family":"Maestre\u2010P\u00e9rez","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Nutrition and Food Sciences University of Alicante  Alicante Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Soledad","family":"Prats\u2010Moya","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Nutrition and Food Sciences University of Alicante  Alicante Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,12,14]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/ANTIOX10050721\/S1"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.03.004"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010014\u20101260\u20107"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCONT.2020.107498"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2020.102392"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1093\/INFDIS\/27.6.602"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0261-2194(01)00037-0"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/S12393\u2010021\u201009291\u2010Y\/TABLES\/3"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2021.111338"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-815781-7.00015-9"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.2991\/efood.k.210630.001"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2014.08.025"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.3839\/10.9721\/KJFST.2020.52.2.177"},{"issue":"3","key":"e_1_2_8_15_1","first-page":"454","article-title":"Effect of UV\u2010C irradiation on the quality of red pepper powder during storage","volume":"16","author":"Chun H.\u2010H.","year":"2009","journal-title":"Korean Journal of Food Preservation"},{"issue":"1","key":"e_1_2_8_16_1","first-page":"57","article-title":"Reduction of pesticide residues in the production of red pepper powder","volume":"15","author":"Chun M.\u2010H.","year":"2006","journal-title":"Food Science and Biotechnology"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2017.11.007"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.IJFOODMICRO.2007.02.004"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.2478\/AUSAL\u20102019\u20100002"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/HYGIENE2030010"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.TIFS.2020.06.001"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.13842"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.34302\/crpjfst\/2022.14.2.10"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.02.027"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.21608\/EJCHEM.2022.126763.5630"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.2903\/J.EFSA.2022.7666"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2021.e07259"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-19-6426-8_19"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2011.02192.x"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2012.12.026"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.POSTHARVBIO.2007.09.028"},{"key":"#cr-split#-e_1_2_8_32_1.1","unstructured":"European Commission. 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