 where oxygen is removed and replaced with other gasses in a plastic film. But pasta can spoil easily, particularly in products made for people who prefer natural or 'clean-label' food without artificial or synthetic ingredients that extend shelf life. To combat that, researchers at the largest public research institution in Italy, the National Research Council, created a 'clean-label' pasta that is far less likely to go off. In order to control microbial growth and the impermeability of the packaging, the team changed the ratio of MAP gasses and the combination of plastic films used to store the goods. A multi-strain probiotic mixture was also added to prevent the growth of bacteria. The scientists tested their new method using a thin twisted type of pasta called trofie. One set of fresh trofie was manufactured and packaged as usual. Another was manufactured conventionally but stored in experimental MAP. A third had bioprtoective probiotic strains added to the dough which, once made, was stored in experimental MAP. They used gene sequencing to identify microbial compositions and mass spectrometry to assess volatile organic compounds. After a few months they found the triofe pasta treated with the antimicrobial bioprotective probiotics and stored in experimental MAP had the best shelf life of all three experime){kind=link}
NEWS… BUT NOT AS YOU KNOW IT
A new recipe that extends fresh pasta’s shelf life by 30 days has been developed by Italian scientists.
They successfully created a new packaging process and added bioprotective probiotic cultures to the pasta dough to make it last longer.
Until now refrigerated fresh pasta has had a shelf life of between 30 and 90 days.
The new recipe, described in the journal Frontiers in Microbiology, promises extra shelf life without artificial additives and synthetic ingredients.