Effect of gamma irradiation on shelf life extension of fresh pasta

Cassares, Marcella; Sakotani, Natalia L.; Kunigk, Leo; Vásquez, Pablo; Jurkiewicz, Cynthia

doi:10.1016/j.radphyschem.2020.108940

Cited by 16 publications

(6 citation statements)

References 38 publications

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“…Indeed, the use of active compounds in the dough and modified headspace conditions during packaging [12,13] and gamma irradiation [14] have been proposed. Among the antimicrobial agents, potassium sorbate [15,16], sodium dehydroacetate, and calcium propionate, which are commonly used for fresh pasta preservation [17] have been proposed as suitable approaches for improving the microbial stability and extending the shelf life of fresh pasta.…”

Section: Introductionmentioning

confidence: 99%

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

et al. 2020

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Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.

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Section: Introductionmentioning

confidence: 99%

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

et al. 2020

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“…Thus, to achieve the desired inactivation in food with no or little change in the food composition and processed food products, irradiation is usually done with a low dose, and the irradiation effect is combined with the use of antimicrobial agents ( 129 ). Irradiation is successfully used for achieving microbial inactivation, like the microbial load in fresh pasta ( 130 ) and for enhancing the physical and chemical properties of food, such as those of wheat ( 131 ), garlic bulbs ( 132 ), grape juice ( 133 ), mangosteen fruit ( 134 ), apple juice ( 135 ), etc. Despite the many advantages of irradiation technology mostly in food preservation, consumer acceptability of irradiation-processed food is low because of the wrong perception of the word “irradiation.” For a non-food technologist, irradiation is the generation of some carcinogens in food, as the word is similar to “radiation therapy” ( 122 ).…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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“…According to Ricciardi et al (2019) X-ray application in ricotta cheese at 2 kGy increased shelf-life up to 20 days as compared to the shelf life of 3 days in untreated samples. Moreover, gamma irradiation has exhibited the potential to prolong the shelf life of fresh pasta by 90 days and maintained its sensory properties (Cassares et al, 2020). The increase in shelf life could be because of the microbial reduction on applying irradiation.…”

Section: Increase In Shelf Lifementioning

confidence: 99%

Food irradiation technology: Prospects and future applications

Asghar¹,

Ayub²,

Khalid³

2022

Korean J. Food Preserv.

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Food irradiation technology (FIT) is a non-thermal processing that covers all significant aspects of food processing and preservation such as shelf-life extension, natural flavour maintenance, chemical-free preservation, and pathogen reduction. Excessive irradiation dosages can have negative consequences on food, which may include a reduction in functional and sensory qualities. On the other hand, the standard dose can have a positive influence, such as phytosanitary treatments, detoxifying aflatoxins, reducing pathogenic microorganism growth, reducing allergenicity of food allergens and increasing the product’s shelf life. Consumer acceptance, prejudice, incorrect information, stringent legal and regulatory restrictions, and a subsequent unwillingness of food makers and the food trade to employ the latest technology are all impediments to FIT.

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Effect of gamma irradiation on shelf life extension of fresh pasta

Cited by 16 publications

References 38 publications

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

Non-thermal Technologies for Food Processing

Food irradiation technology: Prospects and future applications

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