Modified atmosphere

Modified atmosphere packaging (MAP) is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life.^[1]^[2] The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the presence of oxygen. In food, oxygen is readily available for lipid oxidation reactions. Oxygen also helps maintain high respiration rates of fresh produce, which contribute to shortened shelf life.^[3] From a microbiological aspect, oxygen encourages the growth of aerobic spoilage microorganisms.^[2] Therefore, the reduction of oxygen and its replacement with other gases can reduce or delay oxidation reactions and microbiological spoilage. Oxygen scavengers may also be used to reduce browning due to lipid oxidation by halting the auto-oxidative chemical process. Besides, MAP changes the gaseous atmosphere by incorporating different compositions of gases.

The modification process generally lowers the amount of oxygen (O₂) in the headspace of the package. Oxygen can be replaced with nitrogen (N₂), a comparatively inert gas, or carbon dioxide (CO₂).^[2]

A stable atmosphere of gases inside the packaging can be achieved using active techniques, such as gas flushing and compensated vacuum, or passively by designing “breathable” films.

^ Ogg, M (April 2020), Modified Atmosphere Packaging Adds More Value To Value-Added, Produce Business, retrieved 20 August 2020
^ ^a ^b ^c Parry, R. T. (1993). Principles and applications of modified atmosphere packaging of foods. Boston, MA: Springer US. ISBN 9781461358923. OCLC 840284063.
^ Boskou, D., Elmadfa, I. (2011). Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures (2nd ed.). Boca Raton: CRC Press. ISBN 9781439806821. OCLC 466361000.{{cite book}}: CS1 maint: multiple names: authors list (link)

[1] Ogg, M (April 2020), Modified Atmosphere Packaging Adds More Value To Value-Added, Produce Business, retrieved 20 August 2020

[:0-2] Parry, R. T. (1993). Principles and applications of modified atmosphere packaging of foods. Boston, MA: Springer US. ISBN 9781461358923. OCLC 840284063.

[3] Boskou, D., Elmadfa, I. (2011). Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures (2nd ed.). Boca Raton: CRC Press. ISBN 9781439806821. OCLC 466361000.{{cite book}}: CS1 maint: multiple names: authors list (link)

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