Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta

Tabanelli, Giulia; Barbieri, Federica; Campedelli, Ilenia; Venturini, M. C.; Gardini, Fausto; Montanari, Chiara

doi:10.1016/j.foodcont.2020.107304

Cited by 8 publications

(3 citation statements)

References 26 publications

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“…This value was very close to the legal limit, 0.97 [76], but it must be taken into consideration that this pasta did not undergo pasteurization, which is known to slightly reduce a w . Very similar a w values, in the 0.97-0.95 range, have been reported for Italian fresh pasta [77]. It can be observed that a w was sharply reduced during storage in the fresh pasta packaged in the monolayer paper trays, reaching a value as low as 0.663 after 3 weeks.…”

Section: Preservation Of Fresh Pastasupporting

confidence: 83%

Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta

et al. 2023

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The present study reports on the development by thermoforming of highly sustainable trays based on a bilayer structure composed of paper substrate and a film made of a blend of partially bio-based poly(butylene succinate) (PBS) and poly(butylene succinate-co-adipate) (PBSA). The incorporation of the renewable succinic acid derived biopolyester blend film slightly improved the thermal resistance and tensile strength of paper, whereas its flexural ductility and puncture resistance were notably enhanced. Furthermore, in terms of barrier properties, the incorporation of this biopolymer blend film reduced the water and aroma vapor permeances of paper by two orders of magnitude, while it endowed the paper structure with intermediate oxygen barrier properties. The resultant thermoformed bilayer trays were, thereafter, originally applied to preserve non-thermally treated Italian artisanal fresh pasta, “fusilli calabresi” type, which was stored under refrigeration conditions for 3 weeks. Shelf-life evaluation showed that the application of the PBS–PBSA film on the paper substrate delayed color changes and mold growth for 1 week, as well as reduced drying of fresh pasta, resulting in acceptable physicochemical quality parameters within 9 days of storage. Lastly, overall migration studies performed with two food simulants demonstrated that the newly developed paper/PBS–PBSA trays are safe since these successfully comply with current legislation on plastic materials and articles intended to come into contact with food.

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Section: Preservation Of Fresh Pastasupporting

confidence: 83%

Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta

et al. 2023

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“…The three lactic acid bacterial strains L. rhamnosus LRH05, L. sakei LSK04, and C. maltaromaticum CNB06, added alone or in combination, were found after 5 weeks of storage to be effective in inhibiting the Gram-negative bacteria population of fresh Primo Sale cheese inoculated with a cocktail of 10 bacterial spoilage isolates (Bassi et al, 2020). In Italian fresh filled pasta cheese, the impact of protective cultures at the community level can be used to reduce the initial microbiota associated with raw materials and to confer a competitive advantage on safer or more acceptable bacterial species such as Leuconostoc mesenteroides, at the expense of more problematic species such as Streptococcus uberis and Streptococcus parauberis (Tabanelli et al, 2020). While, on the one hand, biopreservation can have an impact on the microbiota, on the other hand, the microbiota can also affect the efficiency of biopreservation.…”

Section: Metagenomicsmentioning

confidence: 99%

Contribution of omics to biopreservation: Toward food microbiome engineering

et al. 2022

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Biopreservation is a sustainable approach to improve food safety and maintain or extend food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 years, omics techniques have revolutionised food microbiology including biopreservation. A range of methods including genomics, transcriptomics, proteomics, metabolomics and meta-omics derivatives have highlighted the potential of biopreservation to improve the microbial safety of various foods. This review shows how these approaches have contributed to the selection of biopreservation agents, to a better understanding of the mechanisms of action and of their efficiency and impact within the food ecosystem. It also presents the potential of combining omics with complementary approaches to take into account better the complexity of food microbiomes at multiple scales, from the cell to the community levels, and their spatial, physicochemical and microbiological heterogeneity. The latest advances in biopreservation through omics have emphasised the importance of considering food as a complex and dynamic microbiome that requires integrated engineering strategies to increase the rate of innovation production in order to meet the safety, environmental and economic challenges of the agri-food sector.

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“…Although significant energy savings are achieved during the production of fresh pasta, because there is no drying process, this energy savings may not be a complete alternative to drying, as fresh pasta must be stored in the refrigerator and dry pasta has a much longer shelf life at ambient temperature. The shelf life of fresh pasta strictly depends on the microorganisms that grow during storage and can be significantly extended by using preservatives [7]. The FDA prescribes the use of chemical preservatives in the production of fresh pasta [8].…”

Section: Introductionmentioning

confidence: 99%

Application of Plant Ingredients for Improving Sustainability of Fresh Pasta

Zahorec,

Šoronja-Simović,

Petrović

et al. 2023

Sustainability

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Pasta is a low-cost and easy-to-prepare food product. By using fresh pasta, the drying process is omitted, which represents significant energy and financial savings, but the durability of such pasta is very limited. The addition of plant materials (parsley, oregano, thyme, cinnamon, nettle, spinach, and carob) to the dough affects the microbiological stability and thus the durability of the fresh pasta, which can then be stored longer in the refrigerator without the need to freeze the product. With significant energy savings due to the omission of the drying and freezing processes, extending the shelf life of the pasta will contribute to the reduction of food waste and thus contribute to a more sustainable production system. The aim of this work was to examine the possibility of producing fresh pasta with the addition of plant materials from the perspectives of technological and sensory quality, as well as microbiological composition. The incorporation of plant materials (10 g/100 g) decreased water absorption and had no effect on optimal cooking time. Thyme-enriched pasta had significantly lower (p < 0.05) cooking loss (3.34%) than the control sample (4.12%). In cinnamon-, spinach-, and parsley-enriched pasta, an appealing colour and pleasant smell and taste were achieved. Cinnamon and carob proved to have the most favourable effect on the microbiological quality (reduction in mesophilic, Enterobacteriaceae, and yeast counts), followed by spinach (reduction in mould count). For cinnamon-enriched pasta, the best technological (optimal cooking time of 3.23 min; cooking loss of 4.41%; firmness of 531.94 g) and sensory and microbiological quality were achieved; thus, cinnamon proved to be the preferred natural preservative for the production of enriched pasta.

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Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta

Cited by 8 publications

References 26 publications

Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta

Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta

Contribution of omics to biopreservation: Toward food microbiome engineering

Application of Plant Ingredients for Improving Sustainability of Fresh Pasta

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