Uses of Modified-Atmosphere Packaging
Modified atmosphere packaging (MAP) has been applied in the food industry for over 90 years to extend shelf life and maintain quality and safety of fresh and fresh-cut food products. Recently, MAP has experienced a rapid development in both scientific research and industrial applications, as one of the most appropriate and practical technologies for packaging fresh and fresh-cut produce. The recent advances in MAP systems such as high‑oxygen MAP, controlled MAP, and intelligent MAP Has been emerged. The applications of MAP for handling and marketing fresh and fresh-cut fruit and vegetables, mushrooms, meat, and aquatic products are presented. Future prospects for MAP in food preservation include the integration of novel information and communication technologies, biosensors, and intelligent packaging materials. These offer new prospects for real-time and in-situ monitoring and control of product quality, safety, and traceability to reduce wastage and strengthen consumer confidence in the food value chain.
According to the Food and Drug Administration (FDA), modified atmosphere packaging “involves either actively or passively controlling or modifying the atmosphere surrounding the product within a package made of various types and/or combinations of films.” A modified atmosphere can be defined as one that is specially created by altering the natural distribution and makeup of atmospheric gases. When applied to packaging, this involves modifying or controlling the makeup of gases contained within each package to provide optimal conditions for increasing the shelf life and reducing oxidation and spoilage of perishable food and beverage products.
Sorry, the comment form is closed at this time.