Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging

Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies

Fresh wet noodles (FWNs) are popular among people and have attracted increasing attention because of their characteristics of freshness, chewiness, good taste, and better maintenance of noodle flavor. However, due to the high moisture content and abundance of nutrients in FWN, they are prone to spoilage, which shortens their shelf life and reduces their quality, greatly restricting their large-scale production. Therefore, seeking effective preservation methods to prolong the shelf life is a major breakthrough for the industrialization of FWN. The present review provides a comprehensive overview of the main factors that contribute to the spoilage and degradation of FWN. These factors encompass microorganisms, moisture content, nutritional composition, enzymes, and storage temperature. Moreover, the recent developments in novel shelf-life extension technology applied to FWN, such as chemical preservatives, natural preservatives, physical treatment technologies, and composite preservation technology, are presented and discussed. From the literature reviewed, the application of technologies, such as adding preservatives, modified atmosphere packaging, microwave, cold plasma, ozone, and other technologies, has a certain effect on improving the shelf life of FWN, but the single preservation technology still has some deficiencies. In order to further improve the preservation efficiency, using two or more preservation methods is an important direction for future research on the preservation technology of FWN.

Nanofood Process Technology: Insights on How Sustainability Informs Process Design

Nanostructured products are an actively growing area for food research, but there is little information on the sustainability of processes used to make these products. In this Review, we advocate for selection of sustainable process technologies during initial stages of laboratory-scale developments of nanofoods. We show that selection is assisted by predictive sustainability assessment(s) based on conventional technologies, including exploratory ex ante and "anticipatory" life-cycle assessment. We demonstrate that sustainability assessments for conventional food process technologies can be leveraged to design nanofood process concepts and technologies. We critically review emerging nanostructured food products including encapsulated bioactive molecules and processes used to structure these foods at laboratory, pilot, and industrial scales. We apply a rational method via learning lessons from sustainability of unit operations in conventional food processing and critically apportioned lessons between emerging and conventional approaches. We conclude that this method provides a quantitative means to incorporate sustainability during process design for nanostructured foods. Findings will be of interest and benefit to a range of food researchers, engineers, and manufacturers of process equipment.

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

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.

Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread-Case Study on PDO Tuscan Bread

The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend the shelf life of the PDO Tuscan bread is still to be explored. Furthermore, to the best of our knowledge no data are available in the literature about the use of argon as filling gas neither in pure atmosphere nor in combination with CO₂. In this context, the aim of this study was to evaluate the effect of different modified packaging atmospheres on the shelf-life of sourdough bread. Slices of bread were stored individually in plastic bags at 23 °C in five different atmospheres (Ar (100%), N₂ (100%), CO₂ (100%), Mix CO₂/N₂ (70% CO₂, 30% N₂), Mix CO₂/Ar (70% CO₂, 30% Ar)), and Air was selected as a control. To select the best storage conditions, both chemical-physical, rheological, and organoleptic features were evaluated. Results showed that pure gases (CO₂, N₂, Ar) displayed good qualities as storage atmospheres compared to Air. In contrast, both Mix CO₂/N₂ and Mix CO₂/Ar were the best in slowing down the staling process, thus doubling the shelf-life of bread, compared to other atmospheres. In conclusion, argon, as a preservation atmosphere, seems to be the best solution to extend the shelf-life of PDO Tuscan bread.

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 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.

Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension

In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging's purpose; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign.

Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature

Shelf life, storage stability and microbial growth of wet starch noodles during storage were investigated, and spoilage microbiota was also analyzed to further reveal the decisive factor shaping the microbial community. Sensory analysis and microbiological results indicated that starch noodles treated with sodium dehydroacetate and stored at 4 °C could effectively delay the moldy decay and extend the shelf-life to 50 days, as compared to control and other treatments. In wet starch noodles, molds were found to have a higher spoilage potential than bacteria and yeasts. 16S rDNA sequencing revealed that preservatives, rather than temperature, could cause the significant difference (PERMANOVA p = 0.001) of spoilage bacterial community among samples and sodium dehydroacetate could markedly reduce the bacterial diversity. ITS rDNA sequencing results demonstrated that temperature was the decisive factor in shaping fungal spoilage microbiota (Mantel test r = 0.413, p = 0.002). Besides, Spearman correlation analysis illustrated that the abundance of some microorganisms such as Pseudomonas, Aspergillus and Penicillium were found to be significantly correlated with pH or temperature. These findings provide guiding information in the selection of preservatives and environmental condition for this high-moisture starch noodles.

Vida útil en masas y productos derivados del maíz: estudio bibliométrico

Resumen El análisis bibliométrico permite hacer un análisis retrospectivo del estado del arte de las producciones científicas de un área temática de interés, posibilitando los niveles de progresión de la investigación, enfocada particularmente a las determinaciones de frecuencia o interacciones de los actores. La finalidad del trabajo fue el análisis bibliométrico de la producción científica sobre la vida útil de masas y productos derivados del maíz, para esto se realizó un estudio descriptivo y cuantitativo de la producción científica contenida en la colección de la base de datos de Web of Science, mediante la aplicación de una ecuación de búsqueda en el periodo temporal 2001 al 2017; empleando indicadores bibliométricos de producción, visibilidad e impacto, relación y colaboración (Índice H); posteriormente se organizaron en las herramientas de BibExcel y VOSviewer e interpretaron mediante análisis de frecuencia. Como resultados, un total de 68 registros cumplieron con los criterios de la ecuación de búsqueda planteada. En el 2017 se presentó la mayor frecuencia de publicaciones, 14 documentos; mientras que en el 2009 presentó el mayor número de citaciones, 112 en total. De los autores más representativos y con mayor índice H se destaca Constantina Tzia, entre las principales instituciones participante las más relevantes fueron, Texas A&M University, Jiangnan University, National Technical University of Athens, Iowa State University y Sonora University y el país con mayor participación fue Estados Unidos. Se logró percibir que la principal revista para la divulgación del conocimiento en el tema fue Journal of Food Science and Technology-Mysore y el área de investigación fue Ciencia y Tecnología de Alimentos (Food Science Technology). Se concluye que a través de los años las publicaciones y las citaciones sobre el tema han incrementado, los principales estudios en vida útil relacionados con masas y productos derivados de maíz se han centrado en la nixtamalización del maíz, calidad e inocuidad de materias primas y productos procesados y en la estabilidad del maíz en almacenamiento.

Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta.

Innovative technologies for producing and preserving intermediate moisture foods: A review

Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide having features very similar to fresh food products, but with a longer shelf life. This review presents the recent developments in novel technologies and methods for the production and preservation of IMF. These include new drying methods, using agents to reduce water-activity, innovative osmotic dehydration technologies, electro-osmotic dewatering, thermal pasteurization, plasma treatments (PT), high pressure processing (HPP), modified atmosphere packaging (MAP), edible coating, active packaging (and energy efficiency, improve quality and extend the shelf life of the final food AP) and hurdle technologies (HT). Innovative methods applied to producing and preserving IMF can enhance both drying products. Yet more systematic research is still needed to bridge knowledge gaps, in particular on inactivation kinetics and mechanisms related to thermal and non-thermal pasteurization technologies for control of pathogens and spoilage micro-organisms in IMF.

Packaging to prolong shelf life of preservative-free white bread

This research studied various types of packaging to prolong the shelf life of non-preservative white bread. Three types of blown film packages were used, i.e. a single LDPE layer incorporated with an oxygen scavenger, a single LDPE layer containing an oxygen absorber sachet, and three layers of LDPE laminated with O-nylon. The effects of modified packaging atmosphere, i.e. 5, 10, and 21 vol. % of oxygen in nitrogen balance, on the shelf life was also included. Characterization of the packaging films was carried out using several techniques, such as Oxygen Transmission Rate (OTR) and an optical microscopy. Headspace gases, microbial count, as well as physical appearance were used to evaluate the shelf life. The optical microscopic images showed that incorporating the oxygen scavenger into the plastic film produced small pores, contributing to a passive function of the films as their OTRs were significantly enhanced. However, the microbial growth on bread stored in those packages was suppressed, implying that the intermediate generated from scavenging reaction might act as a fungistatic. Even though the scavenging capability of the oxygen absorber sachet lasted only for 4 days, the fungi and mould development thereafter was still lower compared to the package without the sachet. The prolonging white bread shelf life was found to be primarily dependent on two factors. The package with a high oxygen barrier such three-layer films defeated microorganisms. With a low initial oxygen level of around 5% by volume, the bread shelf life could be prolonged up to 5–7 days.