Search Results (55)

The sustainability of the agri-food chain is part of the current agenda through the investigation of alternative sources of ingredients and/or enriched foods. Following the current consumer trends for healthy foods with underlying sustainable principles, this work aimed to develop fortified fresh pasta incorporating powdered calendula petals. A chemical assessment was performed to determine the effect of incorporating calendula petals (5%) on the sensory characteristics (color, flavor, appearance), phytochemical content, and antioxidant activity of fresh and cooked pasta. The incorporation of calendula petals remarkably increased ash (64%), fat (24%), and crude protein (18%). Similarly, there was a considerable increase in total phenolics, total flavonoids, and anthocyanins. As expected, antioxidant activity increased significantly with the addition of calendula in pasta (88%). The sensorial evaluation revealed that pasta with 5% calendula powder was as accepted as the control by the sensory panel. Cooking affected the nutritional and chemical constituents of the pasta. These findings suggest that powdered calendula petals can be employed as a functional food ingredient due to the large increase in protein and minerals, bioactive chemicals, and antioxidant activity, which remains after the integration procedure in typical fresh pasta. Full article

Pasta made from durum wheat semolina has a medium–high glycemic index score, high starch digestibility, and limited nutritional value due to its low fiber, vitamin, and bioactive compound content. This study aimed to enhance pasta’s nutritional and functional qualities by incorporating Pleurotus eryngii (PE) powder at various substitution levels to achieve one nutritional claim at least. This research involved two phases: evaluating the chemical/physical, nutritional, functional, and sensory properties of laboratory-scale samples and validating the selected formulations through industrial-scale production and shelf-life analyses. The pasta sample with 8.62% PE substitution (SPE8-P) demonstrated significantly improved nutritional qualities, including high fiber content sufficient for a “high fiber content” claim, and potential prebiotic activity indicated by increased bifidobacterial density during simulated fecal microbiota fermentation. Despite its enhanced riboflavin and antioxidant content, regulatory constraints limited the inclusion of claims for vitamin B2 richness and antioxidant activity. Although significantly affecting the color, taste, and odor profiles, the sensory analysis revealed high overall acceptability, supporting the product’s potential for consumer acceptance. This study confirms the feasibility of producing innovative, nutritionally enriched pasta with PE powder as a functional ingredient. Future research will focus on in vivo evaluation to establish the potential for classifying this pasta prototype as a functional food. Full article

Flours rich in resistant starch (RS) are crucial for producing low glycemic index foods, as per Commission Regulation (EU) No. 432/2012. This study assessed the environmental profiles of two high-RS fresh pasta variants: one from malted and decorticated Gradoli Purgatory beans, and another from amylose-rich soft wheat flour, using the Product Environmental Footprint standard method. Both pastas had similar carbon footprints, but the overall weighted score of malted bean pasta was 38% higher than that of the high-amylose wheat pasta, making the latter more economically and environmentally viable. Climate change and water use were major contributors to their environmental footprints, influenced by cultivation practices. Mitigation strategies, such as cultivating drought-resistant beans, are recommended. Although greenhouse gas emissions per gram of protein or RS were similar, overall scores varied, emphasizing the need for sustainable crop selection. Consumer preferences may favor high-amylose wheat for glucose metabolism, while gluten-free, protein-rich needs can be met with malted bean flour, despite its higher environmental impact. Full article

Dehydrated integral forage palm cladode flour (FPF) presents a promising nutritional and functional approach to enriching fettuccine-type pasta. This study investigated the use of microwave-dehydrated FPF (at 810 W) as a partial wheat flour substitute (0, 5, 10, 15, and 20% w/w) in fresh and dry fettuccine-type pasta. The thermomechanical properties of flour blends and the technological and sensory attributes of the resulting pasta were evaluated. FPF displayed a high protein (15.80%), mineral (15.13%), dietary fiber (67.35%), and total soluble phenolic compound (251 mg EAG·100 g⁻¹) content. While water absorption (~58%) and dough stability remained consistent across formulations, a decrease in maximum torque during heating was observed (p < 0.05). Fettuccine-type pasta containing 10% FPF exhibited an acceptable optimal cooking time, solid loss, weight gain, and textural properties for both fresh and dry pasta. Sensory evaluation revealed acceptability above 63% for pasta with 10% FPF, with a slight preference for the fresh version. Fresh pasta flavored with garlic and extra virgin olive oil (garlic and oil pasta) achieved a sensory acceptance rate of 79.67%. These findings demonstrate the potential of FPF for fettuccine-type pasta production, contributing desirable technological characteristics and achieving acceptable sensory profiles. Full article

Pastas enriched with vegetables are premium nutritious products and their consumption can bring significant health benefits. Recent studies have reported a high content of bioavailable phytochemical compounds in Allium ursinum L.; as such, it can be used in the development of functional food products. This study involved the evaluation of 10 varieties of pasta. Five of these varieties were made from white flour and varying amounts of egg (Ctrl_1–Ctrl_5). The other five varieties (AU_1–AU_5) contained fresh shredded wild garlic leaves in equal proportions (20 g) in addition to the corresponding ingredients (white flour and egg). All pasta variants were investigated for their cooking properties and the presence of bioactive compounds and antioxidant capacity in the raw and cooked pasta. Sensory analysis was conducted on all types of cooked pasta, and results indicated that the pasta with the least quantity of eggs was the most favoured variant. Additionally, the pasta that was enhanced with wild garlic leaves received the highest rating for “overall quality”. According to our results, the optimal cooking time (OCT) increased when the quantity of eggs was raised, but when wild garlic leaves were present, OCT decreased in comparison to the control samples. A significant decrease (p < 0.05) in the cooking parameters, swelling index, and water absorption was observed in both egg pasta (Ctrl) and egg pasta enriched with A. ursinum L. (AU). However, compared to the corresponding egg pasta, the presence of wild garlic in pasta generally produced higher values in SI and WA. Pastas enriched with wild garlic are rich in polyphenols (TPh), with a content ranging from 82.44 to 94.62 µg GAE/g dw, and also exhibit antioxidant properties. The amount of total polyphenol significantly decreases (p < 0.05) during cooking varies depending on the composition of the pasta. The pasta with the highest egg content (AU_5) had the lowest loss of polyphenols, equivalent to 55.35%. Our investigations indicate that producing pasta with eggs and fresh wild garlic leaves results in a valuable food product with a good sensory score, enriched in bioactive components, with essential nutrients that maintains cooking qualities. Full article

Pasta is a low-cost and easy-to-prepare food product. By using fresh pasta, the drying process is omitted, which represents significant energy and financial savings, but the durability of such pasta is very limited. The addition of plant materials (parsley, oregano, thyme, cinnamon, nettle, spinach, and carob) to the dough affects the microbiological stability and thus the durability of the fresh pasta, which can then be stored longer in the refrigerator without the need to freeze the product. With significant energy savings due to the omission of the drying and freezing processes, extending the shelf life of the pasta will contribute to the reduction of food waste and thus contribute to a more sustainable production system. The aim of this work was to examine the possibility of producing fresh pasta with the addition of plant materials from the perspectives of technological and sensory quality, as well as microbiological composition. The incorporation of plant materials (10 g/100 g) decreased water absorption and had no effect on optimal cooking time. Thyme-enriched pasta had significantly lower (p < 0.05) cooking loss (3.34%) than the control sample (4.12%). In cinnamon-, spinach-, and parsley-enriched pasta, an appealing colour and pleasant smell and taste were achieved. Cinnamon and carob proved to have the most favourable effect on the microbiological quality (reduction in mesophilic, Enterobacteriaceae, and yeast counts), followed by spinach (reduction in mould count). For cinnamon-enriched pasta, the best technological (optimal cooking time of 3.23 min; cooking loss of 4.41%; firmness of 531.94 g) and sensory and microbiological quality were achieved; thus, cinnamon proved to be the preferred natural preservative for the production of enriched pasta. Full article

A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0–6% (w/w) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (10% w/w). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough. To verify the synergic effects, among these by-products, on tagliatelle shelf life, microbiological quality based on the main spoilage groups, sensory properties, appearance of visible molds, pH and moisture content were monitored in all the packaged samples stored at 4 °C. In addition to fortified pasta samples, control tagliatelle was also investigated. A mathematical approach was used to fit experimental data and calculate pasta shelf life. In addition, a mathematical model was also proposed to describe the dependence of the shelf life from each by-product percentage added to the formulation. Results showed that while the control fresh pasta lasted about 3 days for the undesired proliferation of yeasts and coliforms, all fortified samples maintained acceptable quality for at least one week. Depending on the by-product combination, shelf-life values could reach more than 13 days. The best combination of by-products calculated based on the mathematical model, that reached the highest shelf life (13.30 days), corresponded to 10% broccoli by-products combined with 6% olive oil by-products and 6% pomegranate peels. Full article

Cereal-based products, which are rich in carbohydrates, are widely consumed worldwide; however, this type of food lacks other nutrients. Phenolic compounds from natural sources, such as Moringa oleifera, can be incorporated into these products to increase their nutritional and biological value. In this study, a phenolic-rich extract was obtained from M. oleifera leaf powder using a Soxhlet extractor. The extract obtained presented a total phenolic content of 79.0 mg of gallic acid equivalents/g and the ABTS and DPPH assays showed that the extract can act as an anti-oxidant agent, with IC₅₀ values of 205.2 mg/L and 636.0 mg/L, respectively. Afterwards, fresh pasta was produced and the extract was incorporated into the pasta to improve its biological properties and extend its shelf-life. The results demonstrated that the addition of M. oleifera to the fresh pasta increased its anti-oxidant capacity and did not interfere with the cooking properties of the product. Moreover, the fortified pasta presented an increased shelf-life, since the extract conferred protection against microbial contamination for longer periods of time. Therefore, these findings showed that the incorporation of phenolic-rich extracts from natural sources (such as M. oleifera) is a feasible sustainable biotechnological approach to produce value-added cereal-based products. Full article

The incorporation of 5 and 10% freeze-dried grape pomace powder (GPP) in fresh tagliatelle pasta preparation was evaluated for its effect on chemical composition, gluten protein structure, and sensory properties. The addition of the freeze-dried GPP led to a significant increase (p < 0.05) in polyphenol content in the raw and cooked fortified pasta samples with respect to 100% semolina pasta, although the phenolic content decreased after the cooking process. The opposite phenomenon was observed with the antioxidant activity, which increased significantly (p < 0.05) when switching from raw to cooked pasta samples fortified with GPP. The formation of a proper gluten structure was found in the fortified raw pasta, even if a change in the protein arrangement was shown in the fortified cooked samples, confirmed by a significant reduction (p < 0.05) in both the unextractable polymeric protein percentage (% UPP) and disulfide bond (S-S) formation. These results suggest a possible interaction between the protein sulfhydryl groups (-Cys) and polyphenols of grape pomace during cooking through non-disulfide covalent bonds, which was confirmed by the significant (p < 0.05) decrease in the -SH groups when comparing 100% semolina pasta with fortified pasta sample. Finally, a sensory analysis showed that the highest significant score (p < 0.05) was achieved by the 5% GP-fresh pasta sample. Full article

Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensorial and nutritional properties of fresh pasta, to prevent lipids oxidation, and to improve the shelf life. Three different formulations were prepared, a first one using semolina, a second one with raw wheat germ, wholemeal semolina, and semolina, and the last one with semolina and sourdough. The study highlighted the improved nutritional properties of pasta with sourdough (reduced phytic acid content, higher antioxidant activity and phenolic content). Proteins, ashes, dietary fibers, lipids, and tocols (vitamin E) increased in pasta with wheat germ and wholemeal semolina, and with sourdough. The amount of tocols decreased in pasta samples after cooking, except for the $\mathsf{\beta }$–tocopherol in sourdough pasta, the amount of which remained high, surprisingly. Lipase and lipoxygenase enzymes likely decreased as an effect of the pasteurization process. The NMR analysis showed that lipid oxidation was higher in semolina pasta than in pasta with wheat germ, most likely due to the protective effect of antioxidants deriving from wheat germ. Full article

The ice plant is a species that is grown mainly in the dry regions of the American West and contains various minerals and ingredients beneficial for human health, such as inositol and beta-carotene. With the growing trend towards healthy foods, pasta consumption has also increased. Pasta is a convenient and low-glycemic-index food that is composed mainly of carbohydrates, proteins, lipids, dietary fiber, and trace amounts of minerals. The optimal mixing ratio was evaluated to produce pasta of the highest quality in terms of blood sugar elevation and antioxidant efficacy. The components and minerals of the ice plant, including D-pinitol and inositol, were analyzed, and 20 essential amino acids were identified. In this study, we also investigated the quality and characteristics of ice plant paste and eggs, as well as the quality, antioxidant activity, and formulation of raw materials mixed with ice plant at different ratios. Optimal conditions were found to be 46.73 g of ice plant paste in 100 g of durum wheat flour, 20.23 g of egg, and 2 g of salt, providing a way to develop fresh pasta that enhances the health benefits of ice plant paste without excessive moisture and other ingredients. Full article

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. Full article

Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for the Italian dairy industry. In the present study, combining a commercial bio-protective starter and modified atmosphere packaging (MAP) was evaluated as a strategy to delay the spoilage of product quality. Three experimental samples of burrata were produced by experimental trials at the industrial level and stored for 28 days under refrigerated conditions. Two samples contained the protective starter but were packaged differently (under MAP and immersed in water), and one did not contain the starter and was packaged under MAP. A sample of burrata without a starter and immersed in water was also prepared and used as a control. The combination of MAP and bio-protective starter delayed the degradation of lactose and citric acid, used as indices of microbial activity. In fact, lower counts of Enterobacteriaceae and Pseudomonas were observed in this sample. In contrast, control burrata had the highest level of total Volatile Organic Compounds (VOC) at the end of the storage period, because of higher microbial activity. Even though all samples were judged to be unacceptable after 28 days from the sensory point of view, the sample with bio-protective starter under MAP had the best score after 21 days, obtaining a shelf-life extension of about 7 days with respect to control. In conclusion, the combination of MAP and protective starter culture could be an easy way to extend the shelf-life of burrata stored under correct refrigerated conditions. Full article

The presented study analyzed the possibility of pasta filata cheese production using sheep’s milk powder in different forms and substitution amounts with fresh cow’s milk. For the production of the pasta filata cheeses that were analyzed in the research, sheep’s milk powder and reconstituted sheep’s milk were used for partial substitution with fresh cow’s milk in the amount of approx. 20, 30 and 40 percent (v/v). The obtained results showed that the more sheep’s milk in the form of powder in the mixture, the lower the cheese’s moisture content. The fat and protein content in the whey after the production of cheeses from mixtures was lower than after the production of cheeses from reconstituted sheep’s milk only. Cheeses produced entirely from reconstituted sheep’s milk displayed the highest fat loss. The greatest cheese yield was observed for cheeses from mixtures with sheep’s milk powder and entirely from reconstituted sheep’s milk. Pasta filata cheeses made from a mixture of cow’s milk and sheep’s milk powder that was not reconstituted were much less acceptable to consumers than reconstituted milk powder cheeses, especially those with 40% and 30% added powder. Sensory profile analysis showed that the addition of sheep’s milk to the mixture, regardless of the form, affected the appearance, consistency, and flavor of the produced pasta filata cheeses. Mixing cow’s milk with sheep’s milk powder created the possibility of modeling the final cheese quality and yield. Full article

Risk assessment is an important phase of the food production path; it is strictly related to the processing chain as a necessary step for safe foods. This paper represents a contribution to understanding what is and how risk assessment could be conducted; it aims to provide some information on the structure of risk assessment, the tools for its identification and measurement and the importance of risk assessment for correct communication. In this context, after a focus on the background and on some commonly used tools (Risk Ranger, FDA-iRisk, decision tree, among others), the paper describes how to perform risk assessment through three case studies: lettuce (for Listeria monocytogenes), chicken salad (for Escherichia coli), and fresh egg pasta (for Staphylococcus aureus) in the first step, and then a comparison of risk for chicken salad contaminated by different pathogens (E. coli O157:H7, Campylobacter spp. and Salmonella sp.). As a final step, a critical evaluation of Risk Ranger was carried out, pointing out its pros and cons. Full article