A Review of the Applications of the Modified Atmosphere Packaging in Various Food Industries

Document Type : Overview

Author

Chemical Engineering, Faculty of Engineering, Shahid Bahonar University of Kerman, Iran

Abstract

Food spoilage occurs in different forms during the storage phase. It affects the texture, nutritional value, health quality, taste, and color of foods. Introducing the modern processes of food industries seems useful due to their remarkable expansion in the country. Food packaging is an instance of the processes that have been proposed in the science of food industries and have numerous applications. The Modified Atmosphere Packaging (MAP) is a modern concept in food packaging. The technique modifies the properties of a closed atmosphere in the desired way by manipulating the natural atmosphere of the air (21% Oxygen, 78% Nitrogen, and 0.03% Carbon Dioxide); thus, foods can be stored longer with higher qualities. The MAP technique is applied for various foods like bread, dairy products, meat, chicken, fish, fruits, vegetables, tamarisk and nuts, and flowers/plants. Foods packaged using the MAP technique are stored for longer periods and have higher qualities as their packaging is performed in atmospheres that have higher CO2 percentages compared to other atmospheres. The current study reviewed the applications of the MAP technique in food industries.

Keywords

Main Subjects

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Packaging Science and Art
Volume 13, Issue 49 - Serial Number 49
Serial number 49, spring 2022
October 2022
Pages 35-46

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History

  • Receive Date: 05 February 2022
  • Revise Date: 23 April 2022
  • Accept Date: 03 July 2022
  • Publish Date: 23 July 2022

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