Shelf Life of Pasta Extended by Researchers
Italian researchers have discovered a new recipe for extending shelf life of fresh pasta by 30 days.
Scientists in Italy have found that by changing packaging protocols and adding antimicrobial probiotics to dough, they can prevent or delay spoilage. This new method not only helps extend the storage of fresh pasta by 30 days, but it also reduces food waste, researchers have claimed.
This new recipe for preserving fresh pasta has been published in the journal Frontiers in Microbiology.
Industrial pasta production typically includes heat-treating the product to extend its shelf life. The pasta is stored in modified atmosphere packaging (MAP) after it is cooked. This process involves removing oxygen and replacing it with other gases within a package consisting of plastic film. This fresh pasta kept in the fridge can last anywhere from 30 to 90 days.
A new ‘clean-label’ method was developed by researchers at the largest public research institution in Italy, National Research Council (CNR), along with Food Safety Lab and the University of Bari Aldo Moro. This will help to minimise spoilage problems.
To achieve this, the researchers changed the ratio of MAP gases and used different types of plastic films in the packaging. This combination better allows us to control microbial growth and ensure that the packaging is airtight. Furthermore, they added a probiotic mixture with multiple strains to stop the growth of bacteria.
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