Marzano Marinella, Calasso Maria, Caponio Giusy Rita, Celano Giuseppe, Fosso Bruno, De Palma Domenico, Vacca Mirco, Notario Elisabetta, Pesole Graziano, De Leo Francesca, De Angelis Maria
Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, Consiglio Nazionale delle Ricerche, Bari, Italy.
Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari "Aldo Moro", Bari, Italy.
Front Microbiol. 2022 Sep 2;13:1003437. doi: 10.3389/fmicb.2022.1003437. eCollection 2022.
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 (, , spp., and ) into semolina. Three fresh pasta variants were made using (i) the traditional protocol (control), MAP (20:80 CO:N), and barrier packaging, (ii) the experimental MAP (40:60 CO:N) 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 O, CO 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.
新鲜意大利面的微生物稳定性取决于热处理、储存温度、适当的防腐剂和气体包装。本研究旨在通过改变气体成分和包装方式（添加或不添加生物保护培养物，如 、 、 属和 属）来提高新鲜意大利面的微生物质量、安全性和保质期。制作了三种新鲜意大利面变体：（i）传统方案（对照）、气调包装（20:80 CO:N）和阻隔包装；（ii）实验性气调包装（40:60 CO:N）和阻隔包装；（iii）实验性气调包装、阻隔包装和生物保护培养物。通过传统方法和多组学方法，在实际或延长保质期开始和结束时，研究了它们对物理化学性质（即宏量元素含量、水分活度、顶空O、CO浓度和霉菌毒素）、微生物模式、蛋白质和挥发性有机化合物（VOC）的影响。我们发现，在实验性气调包装系统中测试的气体成分和包装材料特性，无论是否添加生物保护培养物，都对新鲜意大利面的特性产生积极影响，避免其主要化学性质发生变化，从而在冷藏条件下可储存超过120天。这些结果表明，尽管生物保护培养物并非都能在测试条件下生长，但它们可以通过其抗菌物质和/或发酵产物协同控制新鲜意大利面在储存期间的腐败和相关食源微生物群。基于气相色谱 - 质谱联用（GC-MS）的VOC分析突出了不同样品制造和包装方式所带来的显著差异。因此，使用所提出的气调包装系统并添加生物保护培养物可被视为一种有益的工业策略，以减少冷藏储存期间的质量损失，并将新鲜意大利面的保质期延长30天，同时带来经济和环境效益，推动现有生产模式的创新。
