Modified atmospheric packaging PRESENTATION .pptx

Packaging food using the modified atmosphere packaging

1. Fst 1 2 4 Modified Atmospheric packaging

2. What is modified atmospheric packaging ? A packaging technique that involves replacing of air in a package with specific mixture of gases to extend the shelf life of food products . MAP works by modifying the composition of the air surrounding the food product, creating an environment that slows down spoilage and extends the shelf life of the product , Lee ( 2 1 1 )

3. Principles of MAP _Reduced oxygen levels_: Most microorganisms require oxygen to grow. By reducing oxygen levels, MAP inhibits the growth of aerobic microorganisms. Increased carbon dioxide levels - Carbon dioxide can inhibit microbial growth by: - Disrupting cell membranes - Reducing pH levels - Inhibiting enzyme activity Inhibition of respiration - reducing oxygen levels and increasing carbon dioxide levels, MAP inhibits the respiration process of microorganisms, making it difficult for them to grow. Lee (2011) .

4. Types of modified atmospheric packaging 1 . ) Active MAP ▪︎ Involves actively modifying the atmosphere within the package by introducing a specific gas mixture or removing air to create a desired atmosphere . Farber et al., ( 2003). ▪︎ Done using • gas flushing , vacuum packaging or gas injection ▪︎ Done to products requiring precise freshness eg dairy products , bakery products , vegetables etc . Pudasaini et al (2024).

5. Cont'd 2 . ) Passive MAP / respiratory packaging ▪︎ Relies on natural respiration of product to modify the atmosphere in the package . ▪︎ It uses materials such as breathable films , micro-perforated packaging that allow gaseous exchange . ▪︎ It is used for products that have high respiration rate eg fruits , vegetables and flowers .

6. Nature of packaging material . Able to seal tight to prevent air leakage H a v e strengt h to withstand handling , storage and transportation Should be environmental friendly , biodegradable and recyclable Flavour and aroma barrier Ability to withstand microwave heat without compromising the product or package Gas permeability to allow gaseous exchange of desired gases maintaining desired atmosphere .

7. MAP packaging process using gas flushing technique The product is prepared for packaging, which may include cleaning, sorting, and portioning. The appropriate packaging material and format are selected based on the product's requirements. The desired gas mixture is prepared, which may include oxygen, nitrogen, carbon dioxide, and argon. The product is placed in the packaging material

8. Cont'd The desired gas mixture is then flushed into the package removing the air that was in the pack a ge . The package is then sealed eg by heat sealing Kumar and Kumar (2017) .

9. For vacuum technique The product is prepared for packaging, which may include cleaning, sorting, and portioning. The appropriate packaging material and format are selected based on the product's requirements. The desired gas mixture is prepared, which may include oxygen, nitrogen, carbon dioxide, and argon. The product is placed in the packaging material

10. For vacuum technique A vacuum is applied in the package then the mixture of gases is then flushed into the package . Sealing process then takes place Singh and Kumar (2020) .

11. Gas mixture used in MAP Inert packaging - Nitrogen eg Chips, Popcorn, Nuts Semi-reactive blanketing-CO2 & N2 eg fresh pasts or N2 , CO2 & O2 . Fully reactive blanketing [ act i v e modified at mosphere -CO2 eg hard cheese or CO2 & O2

12. Products packaged using MAP Vegetables eg broccoli Al-Nehlawi ( 2 1 5 ) . Dairy products eg shredded cheese baked Goods eg bread . Ozturk ( 202 2 ) seafood s eg fresh fish Ready to eat foods eg sandwiches Snacks eg chip s 1 . perishable foods 2 . products prone to chemical alteration, such as coffee.

13. Impacts on food safety and quality Inhibit microbial growth reducing risk of foodborne illness S indhav et al ( 2 1 6 ) . Reduce oxidation that can lead to nutrients loss and spoilage Can maintain texture and flavor by preventing moisture loss and spoilage . creating an environment that slows down spoilage and extends the shelf life of the product

14. Negative impacts Can create an environment for anaerobic microorganisms eg clostridium botulinum leading to foodborne illness . P o o r temperature control can lead to the deterioration of a packaged product as a result of an increase in product metabolism and the growth of food spoilage organisms. increased potential for water con- densation within the package, which may encourage fungal growth.

15. Examples of materials used in MAP Plastics - Polyethylene (PE) - Polypropylene (PP) - Polyvinyl Chloride (PVC) - Polyethylene Terephthalate (PET) 2.Flexible packaging materials - Films (e.g., polyester, polyamide, polyolefin) - Foils (e.g., aluminum, copper) - Laminates (e.g., paper-plastic, plastic-plastic) 3. Rigid packaging materials - Trays (e.g., plastic, paperboard) - Containers (e.g., plastic, glass)

16. Cont'd Barrier materials - Ethylene Vinyl Alcohol (EVOH) - Polyvinylidene Chloride (PVDC) - Silicon Oxide (SiOx) 5. Breathable materials - Micro-perforated films - Porous plastics - Paper-based materials 6. Active packaging materials - Oxygen scavengers - Carbon dioxide emitters - Moisture absorbers 7. Specialty materials - Edible films - Biodegradable materials - Nanomaterials

17. Reference List Al-Nehlawi, A., Roy, S., & Goyal, M. R. (2015). Modified atmosphere packaging of fresh produce in A review Journal of Food Science and Technology, 52(4), 2019-2030. Farber, J.N., Harris, L.J., Parish, M.E., Beuchat, L.R., Suslow, T.V., Gorney, J.R., Garrett, E.H. and Busta, F.F., (2003). Microbiological safety of controlled and modified atmosphere packaging of fresh and fresh‐cut produce. Comprehensive reviews in food science and food safety, 2, 142- 160. Kumar, P., & Kumar, V. (2017). Gas flushing in modified atmosphere packaging: A review. Journal of Food Science and Technology, 54(4), 851-863 Lee, D. S. (2011). Modified atmosphere packaging of food. In Food Packaging Science and Technology , Oxford : Wiley-Blackwell. Ozturk, H. M., Soyer, A., & Ozdemir, M. (2022). Modified atmosphere packaging of bakery products: A review. Journal of Food Science and Technology, 59(2), 533-542.

18. Reference List Pudasaini, A . , Ghimire, A . , Awasthi , K and Chaulagain , B.P . ( 2 2 4 ) M o d i f i e d atmospheric packaging as alternative to the conventional packaging for post harvest quality and shelf life of cucumber in the Nepalese Journal of Agricultural Sciences, Volume 26 pages 125-137 . Singh, P., & Kumar, P. (2020). Vacuum packaging in modified atmosphere packaging: A review. Journal of Food Engineering volume 241, p a g e s 112-121. S i n d h a v , R . , P a t e l , D . H . , Patel , A.M . and Prajapati , P.S . ( 2 1 6 ) Effect of modified atmospheric packaging on shelf-life of Cham-cham in the International Journal of Processing and Post Harvest Technology pages 228-236 .