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Obadi M, Li Y, Xu B. Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies. J Food Sci 2023; 88:3626-3648. [PMID: 37548645 DOI: 10.1111/1750-3841.16719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/20/2023] [Accepted: 07/11/2023] [Indexed: 08/08/2023]
Abstract
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.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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2
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Lacivita V, Marziliano M, Del Nobile MA, Conte A. Artisanal fresh filled pasta with pomegranate peels as natural preservative. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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3
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Marzano M, Calasso M, Caponio GR, Celano G, Fosso B, De Palma D, Vacca M, Notario E, Pesole G, De Leo F, De Angelis M. Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures. Front Microbiol 2022; 13:1003437. [PMID: 36406432 PMCID: PMC9666361 DOI: 10.3389/fmicb.2022.1003437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 10/05/2022] [Indexed: 01/25/2023] Open
Abstract
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.
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Affiliation(s)
- Marinella Marzano
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy
| | - Maria Calasso
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Giusy Rita Caponio
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Giuseppe Celano
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Bruno Fosso
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | | | - Mirco Vacca
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy,Mirco Vacca,
| | - Elisabetta Notario
- Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Graziano Pesole
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,Dipartimento di Bioscienze, Biotecnologie e Biofarmaceutica, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
| | - Francesca De Leo
- Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy,*Correspondence: Francesca De Leo,
| | - Maria De Angelis
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari “Aldo Moro”, Bari, Italy
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4
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Bauer AS, Leppik K, Galić K, Anestopoulos I, Panayiotidis MI, Agriopoulou S, Milousi M, Uysal-Unalan I, Varzakas T, Krauter V. Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension. Foods 2022; 11:697. [PMID: 35267329 PMCID: PMC8909407 DOI: 10.3390/foods11050697] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 02/01/2023] Open
Abstract
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.
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Affiliation(s)
- Anna-Sophia Bauer
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, 1030 Vienna, Austria;
| | - Kärt Leppik
- Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia;
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, University of Zagreb, HR10000 Zagreb, Croatia;
| | - Ioannis Anestopoulos
- Department of Cancer Genetics, Therapeutics & Ultrastructural Pathology, The Cyprus Institute of Neurology & Genetics, AyiosDometios, Nicosia 2371, Cyprus; (I.A.); (M.I.P.)
- The Cyprus School of Molecular Medicine, AyiosDometios, Nicosia 2371, Cyprus
| | - Mihalis I. Panayiotidis
- Department of Cancer Genetics, Therapeutics & Ultrastructural Pathology, The Cyprus Institute of Neurology & Genetics, AyiosDometios, Nicosia 2371, Cyprus; (I.A.); (M.I.P.)
- The Cyprus School of Molecular Medicine, AyiosDometios, Nicosia 2371, Cyprus
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;
| | - Maria Milousi
- Department of Chemical Engineering, University of Western Macedonia, 50100 Kozani, Greece;
| | - Ilke Uysal-Unalan
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark;
- CiFOOD—Center for Innovative Food Research, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece;
| | - Victoria Krauter
- Packaging and Resource Management, Department Applied Life Sciences, FH Campus Wien, 1030 Vienna, Austria;
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Zardetto S, Pasini G, Romani S, Rocculi P, Dalla Rosa M. Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in modified atmosphere during storage at different temperatures. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100648] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Tabanelli G, Barbieri F, Campedelli I, Venturini MC, Gardini F, Montanari C. Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107304] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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7
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Schettino R, Pontonio E, Gobbetti M, Rizzello CG. Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria. Microorganisms 2020; 8:E1322. [PMID: 32872647 PMCID: PMC7564801 DOI: 10.3390/microorganisms8091322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 12/22/2022] Open
Abstract
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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Affiliation(s)
- Rosa Schettino
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy;
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
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8
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Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region. Foods 2020; 9:foods9040406. [PMID: 32244691 PMCID: PMC7230950 DOI: 10.3390/foods9040406] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/24/2020] [Accepted: 03/30/2020] [Indexed: 11/16/2022] Open
Abstract
The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers' habits may not be able to eliminate.
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9
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Kõrge K, Bajić M, Likozar B, Novak U. Active chitosan–chestnut extract films used for packaging and storage of fresh pasta. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14569] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Kristi Kõrge
- Department of Catalysis and Chemical Reaction Engineering National Institute of Chemistry Hajdrihova 19 1000 Ljubljana Slovenia
- Department of Chemistry and Biotechnology Tallinn University of Technology Akadeemia tee 15 12618 Tallinn Estonia
| | - Marijan Bajić
- Department of Catalysis and Chemical Reaction Engineering National Institute of Chemistry Hajdrihova 19 1000 Ljubljana Slovenia
| | - Blaž Likozar
- Department of Catalysis and Chemical Reaction Engineering National Institute of Chemistry Hajdrihova 19 1000 Ljubljana Slovenia
| | - Uroš Novak
- Department of Catalysis and Chemical Reaction Engineering National Institute of Chemistry Hajdrihova 19 1000 Ljubljana Slovenia
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10
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Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life. Foods 2019; 8:foods8120621. [PMID: 31783614 PMCID: PMC6963820 DOI: 10.3390/foods8120621] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/22/2019] [Accepted: 11/22/2019] [Indexed: 11/17/2022] Open
Abstract
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.
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11
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Trevisani M, Cesare ADE, Vitali S, Mancusi R, Bovo F, Manfreda G. Growth Potential of Listeria monocytogenes in Chef-Crafted Ready-to-Eat Fresh Cheese-Filled Pasta Meal Stored in Modified Atmosphere Packaging. J Food Prot 2019; 82:1546-1552. [PMID: 31424290 DOI: 10.4315/0362-028x.jfp-18-590] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the growth of lactic acid bacteria (LAB) in a fresh, filled-pasta meal, stored in modified atmosphere packaging and the influence of lactic acid (LA) and pH on the growth of Listeria monocytogenes (Lm). Samples were taken from three lots manufactured by a local catering company and stored at both 6 and 14°C. LAB numbers, LA concentration, pH, and the presence of Lm were evaluated at 1, 4, 6, 8, 10, 12, and 14 days of shelf life and the undissociated LA concentration ([LA]) was calculated. The LAB maximum cell density was greater in the products stored at 14°C than those stored at 6°C (10.1 ± 1.1 versus 5.6 ± 1.5 log CFU/g) and [LA] at 14 days was 9 to 21 ppm at 6°C and 509 to 1,887 ppm at 14°C. Challenge tests were made to evaluate the interference of LAB and [LA] on Lm growth. Aliquots of the samples (25 g) were inoculated at 1 to 10 days of shelf life and incubated at 9°C for 7 days, and the difference between Lm numbers at the end and at the beginning of the test (δ) was calculated. Logistic regression was used to model the probability of growth of Lm as a function of LAB and [LA]. The products inoculated at 1 day of shelf life had δ values between 4.2 and 5.6 log CFU/g, but the growth potential was progressively reduced during the shelf life. Lm growth was never observed in the products stored at 14°C. In those stored at 6°C, it grew only in the samples with LAB <5.7 log CFU/g. LAB interaction might thus inhibit the growth of Lm in temperature-abused products and limit its growth in refrigerated products. Logistic regression estimated that the probability of Lm growth was <10% if LAB was >6.6 log CFU/g or log[LA] was >2.2 ppm. The growth or inactivation kinetic of Lm was investigated with a homogenate of three samples with LAB numbers close to the maximum population density. After an initial growth, a subsequent reduction in the number of Lm was observed. This means that the maximum numbers of Lm might not be detected at the end of the product shelf life.
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Affiliation(s)
- Marcello Trevisani
- Department of Veterinary Medical Science, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy (ORCID: https://orcid.org/0000-0002-5604-5537 [M.T.])
| | - Alessandra DE Cesare
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Silva Vitali
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Rocco Mancusi
- Department of Veterinary Medical Science, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy (ORCID: https://orcid.org/0000-0002-5604-5537 [M.T.])
| | - Federica Bovo
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Gerardo Manfreda
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
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Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta. Journal of Food Science and Technology 2019; 56:2845-2854. [PMID: 31205340 DOI: 10.1007/s13197-019-03705-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2019] [Accepted: 03/06/2019] [Indexed: 10/26/2022]
Abstract
The effects of wheat bran (WB) and wheat germ (WG) (5, 10, 15 and 20%) on physical, chemical and sensory properties of filled (with cheese) and unfilled fresh pasta were investigated. Pasta formulations with increased WB and WG ratio resulted in higher water uptake, volume increase, cooking loss, and lower firmness values. Filling material usage and the addition of WB or WG significantly (p < 0.05) affected the color parameters (L*, a* and b*) of the fresh pasta samples. WG supplemented samples had higher protein, fat, Mg, P, Zn content and antioxidant activity, as well as lower cellulose, Ca, Fe, K and phytic acid content than those of containing WB. Filled fresh pasta samples presented superior chemical properties (excluding cellulose and Fe content) compared to unfilled ones. Increasing amount of WB and WG enhanced all the chemical properties of fresh pasta. Sensory analyses results demonstrated a decrease in the overall acceptability of fresh pasta formulations prepared with over 10% of WB and 15% of WG.
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13
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Difonzo G, Squeo G, Calasso M, Pasqualone A, Caponio F. Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. Foods 2019; 8:foods8040138. [PMID: 31018492 PMCID: PMC6518013 DOI: 10.3390/foods8040138] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/16/2019] [Accepted: 04/19/2019] [Indexed: 11/23/2022] Open
Abstract
The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg−1 (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Maria Calasso
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
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14
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Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Marotta SM, Giarratana F, Raffaele G, Muscolino D, Giuffrida A, Panebianco A, Ziino G. Industrial and artisanal fresh filled pasta: Quality evaluation. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13340] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Stefania Maria Marotta
- Department of Veterinary Sciences; University of Messina, Polo Universitario della Annunziata; Messina 98168 Italy
| | - Filippo Giarratana
- Department of Veterinary Sciences; University of Messina, Polo Universitario della Annunziata; Messina 98168 Italy
| | - Giovanni Raffaele
- Department of Veterinary Sciences; University of Messina, Polo Universitario della Annunziata; Messina 98168 Italy
| | - Daniele Muscolino
- Department of Veterinary Sciences; University of Messina, Polo Universitario della Annunziata; Messina 98168 Italy
| | - Alessandro Giuffrida
- Department of Veterinary Sciences; University of Messina, Polo Universitario della Annunziata; Messina 98168 Italy
| | - Antonio Panebianco
- Department of Veterinary Sciences; University of Messina, Polo Universitario della Annunziata; Messina 98168 Italy
| | - Graziella Ziino
- Department of Veterinary Sciences; University of Messina, Polo Universitario della Annunziata; Messina 98168 Italy
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16
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Angiolillo L, Conte A, Del Nobile MA. Biotechnological Approach To Preserve Fresh Pasta Quality. J Food Prot 2017; 80:2006-2013. [PMID: 29131681 DOI: 10.4315/0362-028x.jfp-16-382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fresh pasta is highly susceptible to microbial contamination because of its high water activity and nutrient content. In this study, a new biopreservation system was examined that consists of an active sodium alginate solution containing Lactobacillus reuteri and glycerol, which was added during the production process of pasta. Our aim was to extend the fresh pasta shelf life by the in situ production of reuterin, thereby avoiding the use of thermal treatments that generally compromise food sensory characteristics. Two experimental studies were carried out with the product packaged under either ordinary or modified atmospheric conditions. Microbiological and sensory quality indices were monitored to determine the effectiveness of biopreservation on product quality during storage. The use of the active solution with L. reuteri and glycerol during the production process of pasta improved both microbial and sensory quality, particularly when combined with modified atmosphere.
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Affiliation(s)
- L Angiolillo
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
| | - A Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
| | - M A Del Nobile
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71122 Foggia, Italy
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Sanguinetti AM, Del Caro A, Scanu A, Fadda C, Milella G, Catzeddu P, Piga A. Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Uzunlu S, Var I. Effect of Modified Atmosphere Packaging on Microbiological Quality of Mantı. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.727] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Işıl Var
- Çukurova University Agricultural Faculty, Food Engineering Department
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Gluten-free fresh filled pasta: The effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.046] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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