In recent years, there has been a growing trend in the consumer market to add less. Under the condition of no addition, how to balance with the extension or stability of safety quality seems to be a new challenge.
It is precisely because of this that more and more research in the industry and academia has begun to tend to develop substances from natural raw materials that can meet the standard of preservation stability. It is hoped that the same standard can be achieved through natural raw materials. LWT, a scientific research journal from October 2022, uses the seedless pericarp as an experiment, hoping to extend the sales time limit of Italian handmade noodles.
The deterioration of fresh Italian handmade pasta is mainly due to the reproduction of bacteria, yeasts and molds. In the past, there have been studies on gamma ray transmission, increasing the amount of probiotics, and adjusting packaging methods, which have also been proved to be helpful.
However, in the control of preservation conditions, additives are definitely one of the areas that can be developed. With the trend of pursuing nature, researchers found fig peel as the experimental object.
Ficus carica L. is an important economic farming. In Türkiye, although it accounts for about 26% of the global production, its supply and use are all over the world. This fruit is rich in crude fiber, minerals, vitamins, anthocyanins, carotenoids, etc. The common applications are almost processed into fruit juice, puree, jam and other products, but the application of leaves, pericarp, seeds is rare, which does not mean that they are useless. It can find applications for these wastes, and it can also bring more income to farmers. At the same time, it can reduce the burden of wastes on the environment, the manpower for waste disposal, and the working hours. The seedless pericarp contains high concentrations of total polyphenols, flavonoids and antioxidant substances, which are added to freshly made Italian handmade noodles in the form of powder by 10%, 13% and 16% respectively, and stored in a cold storage environment of 4 ° C, to observe whether there is a way to inhibit the growth of microorganisms, but also to observe their sensory characteristics, and whether there is any change due to the addition. After all, it is not good to extend the shelf life, Good operation and delicious food are also very important practical aspects.
According to the experimental results, the fig peel does have the characteristics of controlling the growth of microorganisms, and its effectiveness is proportional to the amount of use. When the amount of use reaches 13%, the shelf life can be extended to 8 days, and at the same time, it will not have a visible impact on the processing methods, or the taste characteristics, smell, color, etc. Compared with the handmade spaghetti with nothing added in the past, it only takes 1 day for the microbial biomass to reach the level of corruption.
It can be seen from this study that fig peel can indeed provide better preservation quality for fresh handmade pasta, and may also provide a new development space for the industry in similar products.