Presence of Fungal Contamination in the Production Chain of Fresh Filled Pasta, With Particular Regard to the Penicillium Genus

Lomonaco, Sandra Herrera; Grassi, Ma; Vallone, L.; Pistone,; Civera, Tiziana

doi:10.4081/ijfs.2011.2.33

Cited by 5 publications

(4 citation statements)

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“…The antifungal activity of the chickpea sourdough extract was observed for a broad spectrum of molds, including P. roqueforti DPPMAF1, P. paneum CBS 101032, P. carneum CBS112297, E. rubrum CBS150.92, P. chrysogenum CBS 111214, and P. brevicompactum CBS28997. Among these, species belonging to the Penicillium genus are the most frequently isolated in fresh pasta [56].…”

Section: Discussionmentioning

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: Discussionmentioning

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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“…Lastly, after 21 days, all pasta samples presented mold overgrowth on the surface. In this regard, the spoilage of fresh pasta is generally related to mold growth [ 68 ]. Furthermore, mold spoilage is often visible to the naked eye as colonies once they reach a diameter of 3 mm [ 69 ].…”

Section: Resultsmentioning

confidence: 99%

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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“…To assess the spoilage of fresh pasta, usually related to mold growth [40], images of central pasta dish of each type of four pasta types were acquired twice using a Nikon D850 digital camera at a high resolution and a color depth of 16 bits, saving the images in uncompressed RAW format. A region of interest (ROI) of 650 × 650 pixels, representative of the whole sample surface, was extracted from each image using Adobe Photoshop.…”

Section: Color Measurement and Image Analysismentioning

confidence: 99%

Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project

Amoriello¹,

Mellara²,

Ruggeri³

et al. 2022

Sustainability

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More healthy and sustainable food are nowadays desirable to improve human health and protect the planet’s resources. From this perspective, the aim of this study is to investigate artichoke (Cynara scolymus L.) by-products as a potential source of phenolic compounds and to use these compounds to design new fresh egg pasta formulation. Sustainable extraction was carried out using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the Response Surface Methodology (RSM). UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Under the optimal conditions (temperature: 60 °C; time: 60 min; solvent: 50% ethanol:water), the amount of phenolics (TPC) was 22.4 ± 0.2 mg GAE g−1 d.w., characterized mainly by dicaffeoylquinic acid (32.8 ± 0.6 mg CAE g−1 d.w.) and chlorogenic acid (14.1 ± 0.2 mg CAE g−1 d.w.). Hence, the polyphenols extract was used as an ingredient to design a new formulation of functional fresh egg pasta. Four recipes with soft wheat and semolina (P1 and P2) and with soft wheat alone (P3 and P4) were prepared. Compared with control pastas (P1 and P3), the enriched ones (P2 and P4) showed a higher polyphenol content, especially for P4 (1.86 ± 0.03 mg GAE g−1 d.w. for P1, 2.05 ± 0.02 mg GAE g−1 d.w. for P2, 1.92 ± 0.03 mg GAE g−1 d.w. for P3, 2.04 ± 0.02 mg GAE g−1 d.w. for P4). A high decrease in TPC was observed as a result of the cooking process, especially for the two control formulations (−71% for P1 and −70% for P3) in comparison with P2 (−64%) and P4 (−55%). At last, to assess the antimicrobial effect of artichoke by-products on fresh pasta and to monitor its spoilage, we used image analysis. Corresponding to a higher TPC content, P2 and P4 showed an extended shelf life of 16% and 33%, respectively, probably due to the antioxidant activity of artichoke. The new fresh egg pasta enriched with polyphenols extracted from artichoke by-products showed very good nutritional and technological characteristics, even after cooking, confirming the good potentiality of artichoke by-products in the design of new, healthy, and sustainable food products.

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Presence of Fungal Contamination in the Production Chain of Fresh Filled Pasta, With Particular Regard to the Penicillium Genus

Cited by 5 publications

References 0 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

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

Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project

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