The CNR with the University of Bari-Aldo Moro and Food Safety Lab s.r. developed the clean label method for extending shelf-life and improving the safety and quality of fresh pasta by adding antimicrobial probiotics and modifying packaging protocols. The study contributes to reducing food waste.
Perishability of fresh pasta
Fresh pasta is a perishable food product due to its high moisture content, aw(water activity) and nutrient content leading to microbial metabolic activities, which compromise the safety and sensory characteristics of the final product.
Antimicrobial probiotics to extend the shelf-life of pasta
The method, evaluated in an Apulian pasta factory on fresh trofie, consists of modifying the modified atmosphere packaging: innovative MAP (40:60 CO2: N2) and experimental plastic film, and adding bio-protective lactic acid bacteria (LAB)(Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp. and Bacillus coagulans) into the semolina.
The effects of bioprotective cultures on physicochemical, microbiological, protein, and volatile organic compounds (VOCs) properties have been analyzed up to the end of storage and beyond, and it has been seen that they can control food spoilage and the food microbiota associated with fresh pasta during storage by their antimicrobials and/or fermentation products synergistically.
In addition, the composition of gases and experimental MAP positively influence the characteristics of fresh pasta by avoiding changes in their main chemical properties, enabling 120-day refrigerated storage (gaining 30-day shelf-life) (1).
Clean label and bionconservation
To maintain the microbial safety and quality of fresh pasta, chemical preservatives and bacteriostatic compounds (e.g., potassium sorbate or sodium benzoate) are used, which are authorized by current food regulations (EU reg. 1129/2011), despite the fact that doubts about possible adverse effects on human health are reported in the literature.
The alternative to using synthetic preservatives to extend product shelf-life (90-120 days) is to use clean-label approaches including modified atmosphere packaging (MAP) and biopreservation, which uses bioprotective cultures (BCs) or their antimicrobials and fermentation products, such as bacteriocins and organic acids, to reduce the growth of microorganisms that survive heat treatment, maintain traditional organoleptic properties and ensure the hygienic quality of food products.
Perspectives on the use of LABs
Lactic acid bacteria (LAB) are considered QPS(Qualified Presumption of Safety-EU) and GRAS(Generally Recognized as Safe-US), can be easily introduced into large-scale food and feed biopreservation systems, and, because they are not genetically modified, do not require special safety assessments and risk analysis. LAB show multiple properties.
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Antimicrobials
During the process of growth and fermentation, they produce a number of metabolites with antimicrobial action, including bacteriocins.
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Health promoters
Key health properties include: increased bioavailability of nutrients, antioxidant activity, vitamin biosynthesis, and degradation of anti-nutritional ingredients. Some studies, indicate a positive effect of LAB on vitamin C content.
Some LAB strains exhibit probiotic properties, have a favorable impact on the reduction of blood cholesterol levels and its metabolism, and may contribute to the reduction of the risk of carcinogenesis and stimulation of the immune system (2).
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Antifungals
LAB activity inhibits the development of filamentous fungi in fermented foods through the action of their metabolites, which contribute to the deterioration of cell membrane integrity and amino acid uptake by fungi (3).
Filamentous fungi cause both the food industry and agriculture problems with food, feed and crop disease contamination, contributing to serious economic losses and food waste.
The multinational company Danisco has developed HOLDBACKTM Protective, Culture, exploiting two LAB patents: the antifungal bacteria used in this product have a specific inhibitory effect on yeasts and molds and are designed for use in fresh fermented dairy products.
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Antagonistic action to mycotoxins
Mycotoxins are found in grains and derivatives, can be found in vegetables and fruits, but also in animal products fed contaminated feed, such as milk or meat.
Attempts have been made to eliminate or reduce the level of mycotoxin contamination of crops by physical and chemical methods; however, they carry a risk of deteriorating health safety and reduced nutritional value. For this reason, antagonistic microorganisms have been used to detoxify grains and yeasts. Several authors point to high efficiency of LAB in neutralizing mycotoxins from foods (4).
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Use of LAB against foodborne pathogens
The inhibitory effect of LAB against the development of foodborne pathogens such as Salmonella spp. (5), Listeria monocytogenes (6) and Escherichia coli (7) has been demonstrated.
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Further industrial applications
LABs also have industrial importance; in fact, they are used for fermentation of foods and beverages, for flavor formation, and for the production of additional ingredients, bacteriocins, and exopolysaccharides. LAB can also be used to produce chemicals, including lactic acid, polyols and B vitamins.
Conclusions
Biopreservation based on the use of LAB can open up many applications designed not only to reduce food waste through increasing shelf-life but also to improve food quality, food safety and health-promoting power.
Giulia Pietrollini
Notes
(1) Marzano M, Calasso M, Caponio G, Celano G, Fosso B, De Palma D, Vacca M, Notario E, Pesole G, De Leo F, De Angelis M. (2022). Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures. Front. Microbiol., Sec. Food Microbiology https://doi.org/10.3389/fmicb.2022.1003437
(2) Dunne, C.; O’Mahony, L.; Murphy, L.; Thornton, G.; Morrissey, D.; O’Halloran, S.; Feeney, M.; Flynn, S.; Fitzgerald, G.; Daly, C.; et al. In vitro selection criteria for probiotic bacteria of human origin: Correlation with in vivo findings. Am. J. Clin. Nutr. 2001, 73, 386s-392s.
(3) Perczak, A.; Goli ´ nski, O.; Bryła, M.; Wa´skiewicz, A. The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins. Arch. Ind. Hyg. Toxicol. 2018, 69, 32-45.
(4) Karlovsky, P.; Suman, M.; Berthiller, F.; De Meester, J.; Eisenbrand, G.; Perrin, I.; Oswald, I.P.; Speijers, G.; Chiodini, A.; Recker, T.; et al. Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Res. 2016, 32, 179-205.
(5) Adetoye, A.; Pinloche, E.; Adeniyi, B.A.; Ayeni, F.A. Characterization and anti-salmonella activities of lactic acid bacteria isolated from cattle faeces. BMC Microbiol. 2018, 18, 96.
(6) Miranda, R.O.; Campos-Galvão, M.E.M.; Nero, L.A. Expression of genes associated with stress conditions by Listeria monocytogenes in interaction with nisin producer Lactococcus lactis. Food Res. Int. 2018, 105, 897-904.
(7) Alakomi, H.L.; Skyttä, E.; Saarela, M.; Mattila-Sandholm, T.; Latva-Kala, K.; Helander, I. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane. Appl. Environ. Microbiol. 2000, 66, 2001-2005.
Graduated in industrial biotechnology and passionate about sustainable development.
