Vita gazette – Italian researchers have made a discovery that extends the life of pasta. The research makes it possible to extend the shelf life of industrial fresh pasta between 30 and 90 days.

An important discovery in the field of food conservation that can help fight waste was made by an Italian research team. In the magazine FRONTIERS IN MICROBIOLOGY, the team explains that they have carried out a study on the packaging of industrial fresh pasta, trying to control and extend the shelf life, or its expiration date.

Researchers revealed that a new packaging twist combined with a special ingredient could extend the shelf life of fresh pasta by one month. Thermally treated industrial fresh pasta has a shelf life of approximately 30-90 days, if stored appropriately. However, by taking a three-pronged approach, involving new packaging forms, a different packaging atmosphere and the addition of good bacteria, the researchers were able to extend it to 120 days.

According to Italian legislation, “fresh pasta” means the product obtained by extrusion or lamination of a mixture of durum wheat semolina or alternative flours and water, with a moisture content between 24% and 30%, activity of the water between 0.92 and 0.97 and stored between 2 and 6 ° C. Under these conditions, the shelf life of the pasta is approximately 2-3 days, which varies according to the type. Based on the nationality of pasta production, laws allow the use of chemical preservatives and bacteriostatic compounds to preserve the quality of the product during its life.

Today, the widespread use of fresh pasta and the increased demand from consumers to reduce the use of preservatives, have aroused interest in extending the shelf life of the product by exploiting the “clean label” methods. Innovative approaches are those based on modified atmosphere packaging (MAP) and bio-preservatives, both aimed at reducing the growth of microorganisms that have survived heat treatments, maintained the traditional organoleptic properties and guaranteed the hygienic quality of fresh pasta.

The scholars then carried out various tests, carried out thanks to supplies of fresh pasta by Pasta Apurila Sla, comparing traditionally packaged pasta with experimental packaging, in which the addition of probiotics reduced the growth of unwanted microbes, done by extending the life of the product.

This research, the scientists say, could bring potential benefits to the economy and the environment by stimulating innovation in existing production models.