Scientists found method for extending shelf life of fresh pasta by 30 days

image showing pasta

In Italy, there are more than 300 specific forms of pasta. A 55-year-old “pasta law” governs production and manufacture. That doesn’t mean that the staple isn’t being innovated.

Now, Italian researchers have cooked up a new process for extending the shelf life of fresh pasta by 30 days, using a novel packaging process that also involves applying bioprotective probiotic cultures to the dough. They have published this new recipe for better preserving fresh pasta in the journal Frontiers in Microbiology.

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Italian researchers have come up with a new process for extending the shelf life of fresh pasta by 30 days, using a novel packaging process that also involves applying bio-protective cultures to the dough. The recipe for better preserving fresh pasta has been published.

Fresh pasta can be kept refrigerated for 30 to 90 days. There are a lot of things that can go wrong and compromise the quality of the pasta.

The National Research Council, the largest public research institution in Italy, collaborated with the University of Bari Aldo Moro and a private chemical laboratory to develop a new “clean-label” method to minimize spoilage.

The ratio of MAP gases and the combination of plastic films used in the packaging have been changed. They added a multi-strain mix to fight the growth of bacteria.

Scientists tested the new protocol using a pasta type called trofie. The fresh pasta was packaged conventionally.

The second set was kept in the experimental map. The experimental packaging was used to store the third set of fresh trofies.

After a few months, they were able to identify volatile organic compounds using high-tech methods and found that the trofie pasta treated with antimicrobial bioprotective probiotics had the longest shelf life of the three.

The results show that the map together with a spray-dried probiotic bioprotective culture acted in a synergistic way to control the spoilage of fresh pasta. A researcher with the Institute of Biomembrane, Bioenergetics, and molecular Biotechnologies at the CNR.

She said that the research helps to reduce food waste by finding a better way to store pasta. According to the World Food Program, a third of all food produced each year is wasted or lost before it can be consumed.

The adoption of innovative technological solutions for food waste prevention, such as the one outlined in this study, can help offset these problems if companies are willing to accept them.

 Read further

Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures, Frontiers in Microbiology (2022). DOI: 10.3389/fmicb.2022.1003437

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