Changes to product packaging, addition of bioprotective, and antimicrobial bacteria called probiotics add 30 days to how long the popular food staple can be stored. In Italy, pasta is serious business, with reportedly more than 300 specific forms known by some 1,300 names. They even have a 55-yea
Italian researchers have cooked up a new process for extending the shelf life of fresh pasta by 30 days.
Now, Italian researchers have cooked up a new process for extending the shelf life of fresh pasta by 30 days. This was accomplished by using a novel packaging process that also involves applying bioprotective probiotic cultures to the dough. They recently published this new recipe for better preserving fresh pasta in the journalMost fresh pasta sold in stores today is produced through an industrial process that includes heat-treating the product.
Researchers at the National Research Council , the largest public research institution in Italy, together with the University of Bari Aldo Moro, and in collaboration with the private chemical laboratory, Food Safety Lab, developed a new ‘clean-label’ method to minimize spoilage problems. First, they changed the ratio of MAP gasses and combination of plastic films used in the packaging to better control microbial growth and impermeability.
“From the consumer’s standpoint, a definite advantage of this product is the long shelf life and ease of storage,” she said. “This can be particularly important considering that consumers tend more and more to reduce the frequency of their food purchases, and consequently store as much as possible at home.”
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