Italian researchers find a new recipe to extend the shelf life of fresh pasta by a month
A new packaging twist combined with a special ingredient could extend the shelf life of fresh pasta by a month, researchers have revealed.
Heat-treated industrial fresh pasta has a shelf life of approximately 30-90 days, if stored properly. However, by taking a three-pronged approach, involving new packaging shapes, a different packaging atmosphere, and the addition of "good" bacteria, the researchers were able to extend this to 120 days.
< figure id="d63e5bc3-ce85-4524-a4c9-9315402391c7" data-spacefinder-role="richLink" data-spacefinder-type="model.dotcomrendering.pageElements.RichLinkBlockElement" class="dcr-1mfia18"/>Writing in the journal Frontiers in Microbiology, the team says the development could help tackle food waste, bringing potential benefits "on the economy and the environment, spurring innovation in existing production models".
Italian scientists report that they worked with a pasta factory in Altamura to create 144 samples of short, thin twisted pasta called trophy. A set of 48 samples was packaged using conventional film and a packaging atmosphere of 20% carbon dioxide to 80% nitrogen.
A second set of 48 samples was wrapped with a film that was less permeable to water and oxygen and with an atmosphere of 40% carbon dioxide to 60% nitrogen, while the A third set of 48 samples also used these new conditions but, in addition, had a multi-strain probiotic blend added to the pastes Paste. The samples were all stored at 4°C.
The team reports that conventionally packaged pasta showed a decrease in carbon dioxide levels over a period of 90 day storage, resulting in visible mold growth. . In contrast, both types of experimental samples had an almost stable atmosphere, and no fungal growth, over a period of 120 days.
The team adds that at 90 days, levels of oxygen-consuming microbes increased in the conventionally wrapped pasta samples, but remained stable in both types of experimental samples for 120 days. However, these levels were lower in samples with probiotics added to the dough.
The team says the results suggest that the new packaging approach extends the duration shelf life of fresh refrigerated pasta at 120 days, adding that the stability of pasta during storage is improved by the addition of probiotics, as they reduce the growth of unwanted microbes.
While Italian laws dictate various aspects of pasta made in the country, Dr Francesca De Leo of the Italian National Research Council and co-author of the research, said the new approach is fully in line with the legislation. “It has already been tested with the pasta company that collaborated in this study. Indeed, the study was designed based on the analysis of the company's needs,” she said. /p>
Leo a added that although the costs of innovation had been taken into account and the company involved in the study had approved and used the process for its own plant, no feasibility analysis had been made in the medium-long term.
"It must certainly be considered that the costs, mainly related to probiotics, are compensated by the improvement of production with the possibility of expanding sales markets", has she said.
A new packaging twist combined with a special ingredient could extend the shelf life of fresh pasta by a month, researchers have revealed.
Heat-treated industrial fresh pasta has a shelf life of approximately 30-90 days, if stored properly. However, by taking a three-pronged approach, involving new packaging shapes, a different packaging atmosphere, and the addition of "good" bacteria, the researchers were able to extend this to 120 days.
< figure id="d63e5bc3-ce85-4524-a4c9-9315402391c7" data-spacefinder-role="richLink" data-spacefinder-type="model.dotcomrendering.pageElements.RichLinkBlockElement" class="dcr-1mfia18"/>Writing in the journal Frontiers in Microbiology, the team says the development could help tackle food waste, bringing potential benefits "on the economy and the environment, spurring innovation in existing production models".
Italian scientists report that they worked with a pasta factory in Altamura to create 144 samples of short, thin twisted pasta called trophy. A set of 48 samples was packaged using conventional film and a packaging atmosphere of 20% carbon dioxide to 80% nitrogen.
A second set of 48 samples was wrapped with a film that was less permeable to water and oxygen and with an atmosphere of 40% carbon dioxide to 60% nitrogen, while the A third set of 48 samples also used these new conditions but, in addition, had a multi-strain probiotic blend added to the pastes Paste. The samples were all stored at 4°C.
The team reports that conventionally packaged pasta showed a decrease in carbon dioxide levels over a period of 90 day storage, resulting in visible mold growth. . In contrast, both types of experimental samples had an almost stable atmosphere, and no fungal growth, over a period of 120 days.
The team adds that at 90 days, levels of oxygen-consuming microbes increased in the conventionally wrapped pasta samples, but remained stable in both types of experimental samples for 120 days. However, these levels were lower in samples with probiotics added to the dough.
The team says the results suggest that the new packaging approach extends the duration shelf life of fresh refrigerated pasta at 120 days, adding that the stability of pasta during storage is improved by the addition of probiotics, as they reduce the growth of unwanted microbes.
While Italian laws dictate various aspects of pasta made in the country, Dr Francesca De Leo of the Italian National Research Council and co-author of the research, said the new approach is fully in line with the legislation. “It has already been tested with the pasta company that collaborated in this study. Indeed, the study was designed based on the analysis of the company's needs,” she said. /p>
Leo a added that although the costs of innovation had been taken into account and the company involved in the study had approved and used the process for its own plant, no feasibility analysis had been made in the medium-long term.
"It must certainly be considered that the costs, mainly related to probiotics, are compensated by the improvement of production with the possibility of expanding sales markets", has she said.
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