Towards Impact of Modified Atmosphere Packaging (MAP) on Shelf-Life of Polymer-Film-Packed Food Products: Challenges and Sustainable Developments
Source abstract
Abstract
In this article, we report in detail the use of protective gases to extend the shelf-life of polymer-film-packed foodstuff and reduce the most typical bacteria and microorganisms that negatively affect the quality and lifetime of a given packaging. This article provides significant information about the most important advantages of using protective gases and examples of gases or gas mixtures which can be used for almost every kind of foodstuff depending on the application. We also discuss how protective gases change the level of microorganisms in food using gases and how the shelf-life of food can be enhanced using correct gases or gas mixtures. The article also provides imperative information on the selection of correct protective gases for specific applications, especially for food production, to preserve against the most typical threats which can appear during the packaging or production process. Packaging innovations can reduce the environmental impact of food and polymer packaging waste by prolonging products’ shelf-lives and by reducing waste along the production and distribution chain and at the household level.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food Waste Reduction and Sustainability · Nanocomposite Films for Food Packaging · Microplastics and Plastic Pollution
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
WITT Polska Sp. z o.o., ul. Bulwar Dedala 16a, 54-130 Wroclaw, Poland
Department of Mechanical Engineering, Faculty of Food Industry Processes and Machinery, Koszalin University of Technology, Raclawicka Str. 15-17, 75-620 Koszalin, Poland
Biorefining and Advanced Materials Research Center, Scotland’s Rural College (SRUC), Kings Buildings, Edinburgh EH9 3JG, UK
School of Engineering, University of Petroleum and Energy Studies (UPES), Dehradun 248007, India
References (100+)
Show source-provided references
1. Kahramanoglu, I. (2017). Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce. Postharvest Handling, InTech.10.5772/66538 ↗
2. Food packaging: A comprehensive review and future trends10.1111/1541-4337.12343 ↗
3. Consumers’ response to environmentally-friendly food packaging—A systematic review10.1016/j.jclepro.2020.120123 ↗
4. Sustainability design of plastic packaging for the Circular Economy10.14314/polimery.2020.1.2 ↗
5. (2021, October 18). Published and Unpublished Linde Gas Materials. Available online: https://www.linde-gas.com/en/processes/index.html.
6. The power of a package: Product claims drive purchase decisions10.2501/JAR-52-3-364-375 ↗
7. Published and Unpublished Witt-Gasetechnik Materials. WITT-Gasetechnik GmbH & Co KG, Witten, Germany. Available online: https://www.wittgas.com/.
8. (2021, October 07). Witt Gasetechnik How Modified Atmosphere Packaging Extends the Shelf Life of Food Products. Available online: https://www.wittgas.com/consulting-service/white-papers/modified-atmosphere-packaging.html.
9. Modified atmosphere packaging of fresh produce: Current status and future needs
10. Ben-Yehoshua, S., Beaudry, R.M., Fishman, S., Jayanty, S., and Mir, N. (2005). Modified Atmosphere Packaging and Controlled Atmosphere Storage. Environmentally Friendly Technologies for Agricultural Produce Quality, Taylor & Francis Group.10.1201/9780203500361 ↗
11. Floros, J.D., and Matsos, K.I. (2005). Introduction to Modified Atmosphere Packaging. Innovations in Food Packaging, Elsevier.10.1016/B978-012311632-1/50042-5 ↗
12. Modified atmosphere packaging of pomegranate fruit and arils: A Review10.1007/s11947-011-0525-7 ↗
13. Where is MAP going? A review and future potential of modified atmosphere packaging for meat10.1016/j.meatsci.2008.05.028 ↗
14. Nonproteolytic clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheres10.4315/0362-028X-63.11.1511 ↗
15. Food-packaging migration models: A critical discussion10.1080/10408398.2017.1317630 ↗
16. Wpływ pakowania w atmosferze modyfikowanej na jakość sensoryczną pieczarek przechowywanych w warunkach chłodniczych
17. Shelf-life enhancement of green bell pepper (Capsicum annuum L.) under active modified atmosphere storage10.1016/j.fpsl.2014.03.001 ↗
18. Packaging strategies that save food: A research agenda for 203010.1111/jiec.12769 ↗
19. Nigusu, W. (2021, October 18). Role of Food Packaging on Minimizing Food Losses and Waste and Securing Food System. Available online: https://www.academia.edu/10359504/ROLE_OF_FOOD_PACKAGING_ON_MINIMIZING_FOOD_LOSSES_AND_WASTE_AND_SECURING_FOOD_SYSTEM.
20. Effect of modified atmosphere packaging on preserving various types of fresh produce10.1111/jfs.12376 ↗
21. Combined effect of chemical treatment and/or modified atmosphere packaging (MAP) on quality of fresh-cut papaya10.1016/j.postharvbio.2013.05.010 ↗
22. Modified atmosphere packaging of fruits and vegetables for extending shelf-life—A review
23. The effect of modified atmosphere and vacuum packaging on the physicochemical, microbiological, sensory and textural properties of Crottin de Chavignol Cheese
24. Effect of controlled atmospheres with varying O2/CO2 levels on the postharvest senescence and quality of broccoli (Brassica oleracea L. Var. Italica) florets10.1007/s00217-013-2064-0 ↗
25. Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems10.1016/j.meatsci.2013.08.005 ↗
26. Effect of carbon dioxide on the growth of pseudomonas fluorescens and listeria monocytogenes in aerobic atmospheres10.4315/0362-028X-60.12.1548 ↗
27. Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce10.1016/S0168-1605(01)00616-X ↗
28. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization10.1016/j.meatsci.2010.04.001 ↗
29. Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. Longissimus Dorsi steaks after different ageing times10.1016/j.meatsci.2010.08.010 ↗
30. The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage10.1016/j.foodchem.2011.09.017 ↗
31. Djenane, D., and Roncalés, P. (2018). Carbon monoxide in meat and fish packaging: Advantages and limits. Foods, 7.10.3390/foods7020012 ↗
32. Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles10.1016/j.meatsci.2006.08.007 ↗
33. Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging10.1016/j.meatsci.2008.09.010 ↗
34. The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef10.1016/j.meatsci.2013.11.020 ↗
35. The effects of varying gas concentrations and exposure times on colour stability and shelf-life of vacuum packaged beef steaks subjected to carbon monoxide pretreatment10.1016/j.fpsl.2018.10.010 ↗
36. Hurme, E. (2003). Detecting Leaks in Modified Atmosphere Packaging. Novel Food Packaging Techniques, Elsevier.10.1201/9780203507698.ch13 ↗
37. A Nondestructive leak detection method for flexible food packages using hydrogen as a tracer gas10.4315/0362-028X-61.9.1165 ↗
38. Leakage analysis of flexible packaging: Establishment of a correlation between mass extraction leakage test and microbial ingress10.1016/j.fpsl.2018.02.004 ↗
39. Kim, M.S., Cho, B.-K., and Chin, B.A. (2020). In-line inspecting device for leak detection from gas-filled food packages. Sensing for Agriculture and Food Quality and Safety XII, SPIE.
40. Modified atmosphere and vacuum packaging to extend the shelf life of respiring food products10.21273/HORTTECH.2.3.303 ↗
41. Wohner, B., Pauer, E., Heinrich, V., and Tacker, M. (2019). Packaging-related food losses and waste: An overview of drivers and issues. Sustainability, 11.10.3390/su11010264 ↗
42. The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat10.1016/j.meatsci.2010.12.021 ↗
43. Modified atmosphere and vacuum packaging of meat and poultry products10.1081/FRI-120016206 ↗
44. Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: A review10.1007/s11947-012-0803-z ↗
45. Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: “Cecina de León”10.1016/j.meatsci.2006.09.001 ↗
46. Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality10.1016/j.meatsci.2016.09.010 ↗
47. Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere—Effect on shear force, calpain activity, desmin degradation and protein oxidation10.1016/j.meatsci.2009.12.020 ↗
48. High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia10.1016/j.lwt.2015.07.039 ↗
49. effect of carbon monoxide and high oxygen modified atmosphere packaging (Map) on quality characteristics of beef strip steaks10.1111/j.1745-4573.2007.00065.x ↗
50. The effect on Turkey meat shelf life of modified-atmosphere packaging with an argon mixture10.3382/ps.2008-00239 ↗
51. Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper10.1016/j.meatsci.2006.07.021 ↗
52. Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging10.1016/j.ijfoodmicro.2011.07.009 ↗
53. Use of desirability approach to predict the inhibition of Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoreum in fish fillets through natural antimicrobials and modified atmosphere packaging10.1007/s11947-012-0889-3 ↗
54. From seafood waste to active seafood packaging: An emerging opportunity of the circular economy10.1016/j.jclepro.2018.09.164 ↗
55. Modified atmosphere packaging technology of fresh and fresh-cut produce and the microbial consequences—A review10.1007/s11947-012-0932-4 ↗
56. Ready-to-eat sweet cherries: Study on different packaging systems10.1016/j.ifset.2008.12.005 ↗
57. Using modified atmosphere packaging for storing ‘Van Dyke’ mango (Mangifera indica L.) fruit
58. Modified atmosphere and modified humidity packaging alleviates chilling injury symptoms in mango fruit10.1016/S0925-5214(00)00080-6 ↗
59. Combined effects of hot water treatment (HWT) and modified atmosphere packaging (MAP) on quality of tomatoes10.1002/pts.626 ↗
60. Comparative evaluation of the effect of storage temperature fluctuation on modified atmosphere packages of selected fruit and vegetables10.1016/j.postharvbio.2007.05.008 ↗
61. Regulation of metabolic changes in shredded cabbage by modified atmosphere packaging
62. Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life10.1002/jsfa.5612 ↗
63. Tonetto de Freitas, S., and Pareek, S. (2018). Disorders during Storage of Fruits and Vegetables. Postharvest Physiological Disorders in Fruits and Vegetables, CRC Press.
64. The effects of packaging film and storage temperature on the quality of a dry coleslaw mix packaged in a modified atmosphere10.1046/j.1365-2621.2003.00658.x ↗
65. The effect of different packaging on physical and chemical properties of oranges during storage10.1111/jfpp.13168 ↗
66. Packaging technology for improving shelf-life of fruits based on a nanoporous-crystalline polymer: Research article10.1002/app.46256 ↗
67. Packaging and storage condition affect the physicochemical properties of red raspberries (Rubus idaeus L., Cv. Erika)10.1016/j.foodcont.2018.10.027 ↗
68. Giuffrè, A.M., Louadj, L., Rizzo, P., De Salvo, E., and Sicari, V. (2019). The influence of film and storage on the phenolic and antioxidant properties of red raspberries (Rubus idaeus L.) Cv. Erika. Antioxidants, 8.10.3390/antiox8080254 ↗
69. Moline, H.E. (1984). Physiology and Pathology of Fruits and Vegetables. Postharvest Pathology of Fruits and Vegetables: Postharvest Losses in Perishable Crops, California Agricultural Experiment Station.
70. Effects of packaging type, gas atmosphere and storage temperature on survival and growth of Listeria spp. in shredded dry coleslaw and its components10.1111/j.1365-2621.2004.00811.x ↗
71. Effect of MAP and different atmospheric conditions on the sensory attributes and shelf life characteristics of fresh pistachio nuts
72. (2005). The Ultimate Combination for Freshness. MAPAX® Modified Atmosphere Packaging, Linde-Gas.
73. Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria10.1016/j.tifs.2018.09.019 ↗
74. The use of gaseous ozone and gas packaging to control populations of Salmonella infantis and Pseudomonas aeruginosa on the skin of chicken portions
75. Influence of modified atmosphere packaging on the survival of Salmonella enteritidis PT 8 on the surface of chilled chicken legs10.2754/avb201079S9S127 ↗
76. New food processing technologies and food safety10.1155/2017/3535917 ↗
77. Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques10.1016/S0168-1605(00)00373-1 ↗
78. Microbial safety of foods in the supply chain and food security10.17140/AFTNSOJ-3-141 ↗
79. Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality10.1016/j.meatsci.2009.06.005 ↗
80. Campylobacters as zoonotic pathogens: A food production perspective10.1016/j.ijfoodmicro.2007.01.006 ↗
81. Bacillus cereus food poisoning: International and Indian perspective10.1007/s13197-014-1344-4 ↗
82. de Blackburn, C., and McClure, P. (2002). Foodborne Pathogens: Hazards, Risk Analysis and Control, CRC Press. [1st ed.].10.1201/9781439832837 ↗
83. Bacillus cereus, a volatile human pathogen10.1128/CMR.00073-09 ↗
84. Epidemiology and pathogenesis of Bacillus cereus infections10.1016/S1286-4579(00)00269-0 ↗
85. Comparative analysis of Bacillus anthracis, Bacillus cereus, and related species on the basis of reverse transcriptase sequencing of 16S RRNA10.1099/00207713-41-3-343 ↗
86. Incidence of Bacillus cereus in milk and some milk products10.4315/0362-028X-46.2.126 ↗
87. An occurrence of bitty cream in australian pasteurized milk
88. Bacillus cereus: Food poisoning organism. A review10.4315/0022-2747-35.4.213 ↗
89. Fagerlund, A., Lindbäck, T., and Granum, P.E. (2010). Bacillus cereus cytotoxins Hbl, Nhe and CytK are secreted via the sec translocation pathway. BMC Microbiol., 10.10.1186/1471-2180-10-304 ↗
90. From soil to gut: Bacillus cereus and its food poisoning toxins10.1111/j.1574-6976.2008.00112.x ↗
91. Characterisation of Bacillus cereus isolated from milk silo tanks at eight different dairy plants10.1016/S0958-6946(03)00152-3 ↗
92. Prevalence and genetic diversity of Bacillus cereus in dried red pepper in Korea10.4315/0362-028X-70.4.917 ↗
93. Organic acid resistance and toxin gene profiles of B. cereus isolated from red pepper powder: Acid resistance and toxin gene of B. cereus10.1111/jfs.12055 ↗
94. Biofilm formation by salmonella typhi and salmonella typhimurium on plastic cutting board and its transfer to dragon fruit
95. Salmonella: A foodborne pathogen
96. Comparison of Staphylococcus aureus isolates associated with food intoxication with isolates from human nasal carriers and human infections10.1007/s10096-011-1330-y ↗
97. International nomenclature committee for staphylococcal superantigens standard nomenclature for the superantigens expressed by staphylococcus10.1086/420852 ↗
98. Muredzi, P. (2019, November 17). Active, Intelligent and Modified Atmosphere Packaging: A Model Technology for the Food Industry. Available online: https://www.researchgate.net/publication/264787890_Active_Intelligent_and_Modified_Atmosphere_Packaging_A_Model_Technology_for_the_Food_Industry.
99. Brody, A., Strupinsky, E., and Kline, L. (2001). Active Packaging for Food Applications, CRC Press.10.1201/9781420031812 ↗
100. Brody, A.L. (2005). Commercial Uses of Active Food Packaging and Modified Atmosphere Packaging Systems. Innovations in Food Packaging, Elsevier.10.1016/B978-012311632-1/50057-7 ↗