Enhancing Fresh Pasta Quality: The Impact of Thermal Processing and Innovative Packaging Techniques on Shelf Life and Nutritional Value

This paper aims to investigate the effect of heat treatment and packaging techniques on the qualitative attributes of functionally enriched fresh pasta. Fresh pasta is a type of pasta with a moisture content of more than 24% and thus can be said to be perishable. Fresh pasta typically has an average shelf life of approximately five days. In order to cope with this, in this study various thermal treatments and packaging methods (ambient air packaged and modified atmosphere packaging) were used to prolong shelf life and maintain the quality of pasta. Heat treatment was conducted at 90°C for 60, 120 and 180 seconds. Heat-treated and non-treated fresh pasta samples were packaged both in air and in modified atmosphere packaging conditions. The study shows that the application of a nitrogen-carbon dioxide mixture as packaging media (50/50 N2/CO2) improved the retention of such sensory attributes as color and texture as opposed to air in which pasta degrades rapidly. L* values and phytic acid content of fresh pasta samples demonstrated a corresponding decrease with treatment time. Heat treatment did not affect the antioxidant activity and total phenolic content. Fresh pasta samples packaged with normal air deteriorated and became unconsumable in the first week of storage. Modified atmosphere packaging conditions allowed the samples to last much longer compared to air packaging. The best results were obtained for functionally enriched fresh pasta samples that were both thermally treated for 180 seconds and packaged with modified atmosphere conditions.