Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures
Microbial stability of fresh pasta depends on heat treatment, storage temperature, proper preservatives, and atmosphere packaging. This study aimed at improving the microbial quality, safety, and shelf life of fresh pasta using modified atmosphere composition and packaging with or without the additi...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-09-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1003437/full |
| _version_ | 1811255581257760768 |
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| author | Marinella Marzano Maria Calasso Giusy Rita Caponio Giuseppe Celano Bruno Fosso Bruno Fosso Domenico De Palma Mirco Vacca Elisabetta Notario Graziano Pesole Graziano Pesole Francesca De Leo Maria De Angelis |
| author_facet | Marinella Marzano Maria Calasso Giusy Rita Caponio Giuseppe Celano Bruno Fosso Bruno Fosso Domenico De Palma Mirco Vacca Elisabetta Notario Graziano Pesole Graziano Pesole Francesca De Leo Maria De Angelis |
| author_sort | Marinella Marzano |
| collection | DOAJ |
| description | Microbial stability of fresh pasta depends on heat treatment, storage temperature, proper preservatives, and atmosphere packaging. This study aimed at improving the microbial quality, safety, and shelf life of fresh pasta using modified atmosphere composition and packaging with or without the addition of bioprotective cultures (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp., and Bacillus coagulans) into semolina. Three fresh pasta variants were made using (i) the traditional protocol (control), MAP (20:80 CO2:N2), and barrier packaging, (ii) the experimental MAP (40:60 CO2:N2) and barrier packaging, and (iii) the experimental MAP, barrier packaging, and bioprotective cultures. Their effects on physicochemical properties (i.e., content on macro elements, water activity, headspace O2, CO2 concentrations, and mycotoxins), microbiological patterns, protein, and volatile organic compounds (VOC) were investigated at the beginning and the end of the actual or extended shelf-life through traditional and multi-omics approaches. We showed that the gas composition and properties of the packaging material tested in the experimental MAP system, with or without bioprotective cultures, positively affect features of fresh pasta avoiding changes in their main chemical properties, allowing for a storage longer than 120 days under refrigerated conditions. These results support that, although bioprotective cultures were not all able to grow in tested conditions, they can control the spoilage and the associated food-borne microbiota in fresh pasta during storage by their antimicrobials and/or fermentation products synergically. The VOC profiling, based on gas-chromatography mass-spectrometry (GC-MS), highlighted significant differences affected by the different manufacturing and packaging of samples. Therefore, the use of the proposed MAP system and the addition of bioprotective cultures can be considered an industrial helpful strategy to reduce the quality loss during refrigerated storage and to increase the shelf life of fresh pasta for additional 30 days by allowing the economic and environmental benefits spurring innovation in existing production models. |
| first_indexed | 2024-04-12T17:27:03Z |
| format | Article |
| id | doaj.art-1ab82a78f4b7472ab3851494b0d41f3a |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-12T17:27:03Z |
| publishDate | 2022-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-1ab82a78f4b7472ab3851494b0d41f3a2022-12-22T03:23:16ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-09-011310.3389/fmicb.2022.10034371003437Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective culturesMarinella Marzano0Maria Calasso1Giusy Rita Caponio2Giuseppe Celano3Bruno Fosso4Bruno Fosso5Domenico De Palma6Mirco Vacca7Elisabetta Notario8Graziano Pesole9Graziano Pesole10Francesca De Leo11Maria De Angelis12Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, ItalyDipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, ItalyDipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, ItalyDipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, ItalyIstituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, ItalyDipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, ItalyFood Safety Lab s.r.l., Corato, BA, ItalyDipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, ItalyDipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, ItalyIstituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, ItalyDipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, ItalyIstituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, ItalyDipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, ItalyMicrobial stability of fresh pasta depends on heat treatment, storage temperature, proper preservatives, and atmosphere packaging. This study aimed at improving the microbial quality, safety, and shelf life of fresh pasta using modified atmosphere composition and packaging with or without the addition of bioprotective cultures (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp., and Bacillus coagulans) into semolina. Three fresh pasta variants were made using (i) the traditional protocol (control), MAP (20:80 CO2:N2), and barrier packaging, (ii) the experimental MAP (40:60 CO2:N2) and barrier packaging, and (iii) the experimental MAP, barrier packaging, and bioprotective cultures. Their effects on physicochemical properties (i.e., content on macro elements, water activity, headspace O2, CO2 concentrations, and mycotoxins), microbiological patterns, protein, and volatile organic compounds (VOC) were investigated at the beginning and the end of the actual or extended shelf-life through traditional and multi-omics approaches. We showed that the gas composition and properties of the packaging material tested in the experimental MAP system, with or without bioprotective cultures, positively affect features of fresh pasta avoiding changes in their main chemical properties, allowing for a storage longer than 120 days under refrigerated conditions. These results support that, although bioprotective cultures were not all able to grow in tested conditions, they can control the spoilage and the associated food-borne microbiota in fresh pasta during storage by their antimicrobials and/or fermentation products synergically. The VOC profiling, based on gas-chromatography mass-spectrometry (GC-MS), highlighted significant differences affected by the different manufacturing and packaging of samples. Therefore, the use of the proposed MAP system and the addition of bioprotective cultures can be considered an industrial helpful strategy to reduce the quality loss during refrigerated storage and to increase the shelf life of fresh pasta for additional 30 days by allowing the economic and environmental benefits spurring innovation in existing production models.https://www.frontiersin.org/articles/10.3389/fmicb.2022.1003437/fullfresh pastamodified atmosphere packagingbioprotective culturesmulti-omics approachmetagenomicsshelf-life |
| spellingShingle | Marinella Marzano Maria Calasso Giusy Rita Caponio Giuseppe Celano Bruno Fosso Bruno Fosso Domenico De Palma Mirco Vacca Elisabetta Notario Graziano Pesole Graziano Pesole Francesca De Leo Maria De Angelis Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures Frontiers in Microbiology fresh pasta modified atmosphere packaging bioprotective cultures multi-omics approach metagenomics shelf-life |
| title | Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures |
| title_full | Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures |
| title_fullStr | Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures |
| title_full_unstemmed | Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures |
| title_short | Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures |
| title_sort | extension of the shelf life of fresh pasta using modified atmosphere packaging and bioprotective cultures |
| topic | fresh pasta modified atmosphere packaging bioprotective cultures multi-omics approach metagenomics shelf-life |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1003437/full |
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