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Modified Atmosphere Packaging for fruits and vegetables
- 1. MODIFIED ATMOSPHERE PACKAGING OFFRESH FRUITS & VEGETABLES MASUD ALAM SLIET, PUNJAB
- 2. INTRODUCTION • One ofthe food preservation methods that maintain the natural quality of food products in addition to extending the storage life. • MAP is the fastest growing method of food preservation at the expense of more traditional methods such as retorting and freezing. • The shelf life of the packaged products can be extended by 50– 200% by using MAP.
- 3. WHY MAP? • Becauseit provides extended shelf life with minimal/no deterioration in taste, texture or nutritional value of the food. • This is in contrast to methods such as freezing, canning (i.e. heating) and the use of chemical preservatives, all of which have the potential to significantly change some aspect of the product. • For example, frozen soft fruit will generally collapse and lose its structure on defrosting, canned vegetables often show colour changes and chemical preservatives such as salt and dilute ethanoic acid (vinegar) undoubtedly change the taste experience for the consumer. In contrast, MAP can result in none of these negative effects, delivering to the consumer food that remains in its original ‘fresh’ condition, with minimal use of preservatives.
- 4. MAP • Modified atmospherepackaging (MAP) is a packaging system that involves changing the gaseous atmosphere surrounding a food product inside a pack, and employing packaging materials and formats with an appropriate level of gas barrier to maintain the changed atmosphere at an acceptable level for preservation of the food. SOURCE: Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG), 2013
- 5. Principle • Depleted O2and/or enriched CO2 levels reduce respiration and decrease ethylene production, inhibit or delay enzymatic reactions, alleviate physiological disorders and preserve the product from quality losses • Used to delay deterioration of foods that are not sterile and whose enzymatic systems may still be operative. • With the exception of baked goods, MAP is always used in association with chill temperatures. • Chill temperatures are usually taken as −1°C to +7°C.
- 6. Objective • To achievethe equilibrium concentration of O2 and CO2 within the package and within shortest possible time because of the interaction of the produce, the package, the external atmosphere. • And these concentration lies within the desired level required for maximum possible storage life of the commodity. • The equilibrium concentration of O2 and CO2 achieved within the package for a packaging system needs to be remained constant throughout the period of storage to continue respiration rate and all metabolic process rate at a minimum possible rate for maintaining freshness and extending the shelf life of stored commodity.
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- 8. MAP methods PASSIVE ACTIVE •MA conditions can passively evolve within a hermetically sealed package as consequences of a commodity’s respiration, i.e, O2 consumption & CO2 evolution. • Respiration & diffusion characteristics of commodity, film characteristics & permeability, equilibrium gas concentrations, external factors. • Pulling a sight vacuum and replacing a package with desired mixture of CO2, O2 and N2. • A beneficial equilibrium atmosphere with a desired mixture may be established more quickly than a passively generated.
- 9. MAP gases • Normalcomposition of air is 78.08% N2, 20.95% O2, 0.93% argon (Ar), 0.03% CO2 and traces of other gases in lower concentrations. a) CARBON DIOXIDE – bacteriostatic and fungistatic properties b) OXYGEN – either excluded or level set as low as possible c) NITROGEN – retards growth of aerobic microbe spoilage “Inert” gases such as Argon are being used commercially for a wide range of products. • Gases can be used either single or in combination.
- 10. Gas mixtures 1) Forinert packaging ( N2 ) 2) For O2 sensitive products ( CO2/N2 or O2/CO2/N2 ) 3) For respiring products ( CO2 or O2 )
- 12. Vacuum packaging • Completeremoval of air from the package prior to sealing. • Refrigeration increases the shelf life • Inhibits the growth of aerobic bacteria or fungi • Prevents the evaporation of volatile components • Packaging materials - PA / PE
- 13. Innovation in MAPfilms • Polymeric films like laminated or coextruded materials consisting of blends of LLDPE, LDPE or OPP with EVA copolymer. • Recent development includes antioxidant active films, micro- perforated films, nano-active films, carbon nanotubes
- 14. Equipment used VFFS HFFS 1) Formfill seal
- 15. 2) Thermo formingmachine
- 16. 3) Chamber machine4) Snorkel machine
- 17. WORKING PRINCIPLE OFVACUUM PACKAGING
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- 21. Future trends ofMAP for fresh produce • Amongst various packaging technology MAP has the greatest potential to reach heights. • As a demand of fresh produce is increasing, innovation in MAP will increase. • This can be achieved by maintaining a balance between the manufacturers demand for cost and consumers desire for healthier fresh produce. • Additional study is required on convenient gases, advance MAP technology, better films and new implementation methods to meet the demands for fresh produce.
- 22. • Combining MAPwith other technologies is the subject of new research. • Natural environments interests should be protected and pollution reduction must be achieved by incorporating nano active films in MAP. • Mathematical models in MAP should be analysed to predict respiration rate, shelf life, microbial growth and gas permeability.
- 24. REFERENCES • Trends inPackaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG),Markets, Materials and Technologies; Woodhead Publishing Series in Food Science, Technology and Nutrition- 2013 • Robertson, G. L. (1998). Food packaging: principles and practice (Vol. 6). CRC press. • Ahvenainen, R. (Ed.). (2003). Novel food packaging techniques. Elsevier. • Church, N. (1994). Developments in modified-atmosphere packaging and related technologies. Trends in Food Science and Technology, 5(11), 345-352.
- 25. • Soliva-Fortuny, R.C., & Martı́n-Belloso, O. (2003). New advances in extending the shelf-life of fresh-cut fruits: a review. Trends in Food Science & Technology, 14(9), 341–353. • Christian Ghidelli & María B. Pérez-Gago (2016): Recent advances in modified atmosphere packaging and edible coatings to maintain quality of freshcut fruits and vegetables, Critical Reviews in Food Science and Nutrition. • Advances In Modified Atmosphere Packaging (MAP) of Fresh Produce by Devon Zagory, Devon Zagory & Associates, Davis, CA • Modified Atmosphere Packaging Of Fruits And Vegetables: Adel A.Kader, Devon Zagory & Eduardo L. Kerbel, Department of pomology, University of California.
- 26. • Modified AtmospherePackaging Of Fruits And Vegetables for Extending Shelf-life: Shukadev Mangaraj1,2* . Tridib kumar Goswami1 • Modified Atmosphere Packaging of Foods Emrah Kirtil, Mete Kilercioglu, and Mecit Halil Oztop, Middle East Technical University, Ankara, Turkey • Application of Modified Atmosphere Packaging as a safety approach to fresh-cut fruits and vegetables Oliveira, M.a, Abadias, M.b*, Usall, J.b, Torres, R.b, Teixidó, N.b, Viñas, I.a • Modified atmosphere packaging and other active packaging systems for food, beverages and other fast- moving consumer goods A. Emblem, London College of Fashion, UK
- 27. • Modified AtmospherePackaging Technology :A Review Ivor J Church* and Anthony L Parsons Faculty of Cultural and Education Studies, Leeds Metropolitan University, Calverley Street, Leeds, LSl3HE, UK • Parry, R. T. (Ed.). (2012). Principles and applications of modified atmosphere packaging of foods. Springer Science & Business Media. • Present status and trends in innovations in packaging for food, beverages and other fast- moving consumer goods N. Farmer, Consultant, UK
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