Combined effects of chitosan and MAP to improve the microbial quality of amaranth homemade fresh pasta.
In this work a study on the combined effects of chitosan and modified atmosphere packaging (MAP) to improve the microbiological quality of amaranth-based homemade fresh pasta is presented. In particular, two different chitosan concentrations were combined to three different MAP conditions and tested against the following spoilage microorganisms: mesophilic bacteria, Staphylococcus spp., yeasts, moulds and total coliforms. Their viable cell concentrations were monitored for about 2 months at 4 degrees C. Results suggest that there is a combined effect between MAP and chitosan in delaying the microbial quality loss of pasta during storage. Moreover, it was also found that among the tested MAP conditions, the combination of 30:70 N2:CO2 is the most efficient, promoting an extension of the microbial acceptability limit beyond two months.
Del Nobile
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MA
Department of Food Science, University of Foggia, Via Napoli 25, Foggia 71100, Italy. ma.delnobile@unifg.it
Di Benedetto
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N
Suriano
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Conte
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A
Corbo
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MR
Sinigaglia
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M
D027721:Amaranthus / Q000382:microbiology*; D002245:Carbon Dioxide / Q000032:analysis / Q000494:pharmacology; D048271:Chitosan / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology; D006801:Humans; D009584:Nitrogen / Q000032:analysis / Q000494:pharmacology
D005520:Food Preservatives; D002245:Carbon Dioxide; D048271:Chitosan; D009584:Nitrogen