Innovative Packaging Could Help Extend Life Of Fresh Pasta By A Month

Scientists in Italy have come up with a new form of packaging, that when combined with a special ingredient, could extend the shelf life of fresh pasta by a month. 

Most of the time, fresh pasta that’s been heat-treated industrially lasts for an estimated 30 to 90 days. Though, with innovative packaging, a different packaging atmosphere, and the addition of “good” bacteria, the ingredient’s shelf life could be extended to 120 days. 

Published in the Frontiers of Microbiology journal, the researchers posited the increase in shelf life could reduce food waste, helping both the economy and the environment, as well as “spurring innovation in existing production models.” 

In the study, the team worked with a pasta factory in Altamura, using 144 samples of a short, thin variety of pasta known as trofie. Divided into three sets of 48 samples, the first was packaged with conventional film, with an atmosphere comprising 20% carbon dioxide and 80% nitrogen. 

The second sample used a film that was less permeable to water and oxygen, and an atmosphere of 40% carbon dioxide and 60% nitrogen. Lastly, the final sample used the same conditions as the second, but with the addition of multi-strain probiotics to the pasta dough. All samples were stored at the same temperature. 

As expected, the first sample saw the growth of mold over the 90-day period, while the other two samples maintained a stable atmosphere and no fungal growth over 120 days, though levels of oxygen-consuming microbes were lower in the sample with probiotics as compared to the one without.

It’s no secret Italians are rather particular about their cuisine, especially when it comes to pasta, so queries have arisen if the addition of probiotics to pasta dough would take away its authenticity.

Thankfully, as per The Guardian, the Italian National Research Council confirmed that the approach was compliant with the legislation regarding how pasta is made in the country, so it’s a win-win scenario. 

[via The Guardian and Food Matters Live, cover image via Maceofoto | Dreamstime.com]