A team of Italian researchers has revealed that a special ingredient and a device in the packaging can extend the shelf life of fresh pasta.
Usually, heat-treated fresh pasta has a shelf life of approximately 30-90 days (provided it is adequately stored). However, by taking a two-pronged approach, involving a new packaging regime and the addition of “good” bacteria, the researchers were able to extend this to 120 days.
Long-lived pasta
In his study published in the journal Frontiers in Microbiology (I link it here), the team says the development could help counteract food waste. It would also bring potential benefits “on the economy and the environment, and by stimulating innovation in existing production models”.
The researchers collaborated with a pasta factory in Altamura to create 144 samples of short, thin pasta. In Italy we call them “trofie” (excellent with pesto!). The pasta samples were divided into 3 sets of 48 units.
The first set was packaged using conventional film and a packaging atmosphere of 20% carbon dioxide to 80% nitrogen.
A second set it was packaged with a film less permeable to water and oxygen, and with an atmosphere composed of 40% carbon dioxide and 60% nitrogen.
The third set of 48 dough samples used the conditions of the second set but, in addition, a multi-strain probiotic compound was added to the dough. The samples were all stored at 4°C.
The results
Conventionally packaged pasta showed decreasing carbon dioxide levels over the 90 day storage period. And the growth of visible mold. The two “experimental” sets of samples showed a nearly stable atmosphere and no mold growth for over 120 days.
Because? Soon said. In traditionally stored pasta, levels of oxygen-consuming microbes increased over the course of 90 days. In the other pasta samples, however, these levels remained lower (with a "record" in the pasta to which probiotics were added).
The doctor Frances DeLeo of the CNR, the Italian National Research Council and co-author of the research, confirms that the new approach is fully compliant with the law already in force.
It has already been tested with the pasta factory that collaborated in this study. The study, in fact, was designed starting from the analysis of the company's needs.
Frances DeLeo, CNR
Fresh pasta longer, the next steps
Dr. Leo added that, although the costs of the innovation have been considered and the company involved in the study has approved and used the process for its plant, no medium and long-term feasibility analysis has yet been carried out .
Will probiotic pasta be much more expensive? “It must certainly be considered that the costs, mainly in relation to probiotics, are balanced by the improvement in production,” adds the researcher. “With the possibility of expanding sales markets”.
I believe it. Increasing the shelf life of such a popular food as pasta from 50% to 400%, and without preservatives, is a very tasty dish for the food supply chain of the near future.
