Modified

atmospheric
packaging
Controlled
atmosphere
storage
Normal composition of air:
78% nitrogen
21% oxygen
Balance of carbon dioxide (0.035%)
other gases and water vapour

To minimize the rates of biochemical, enzymatic, and

microbial degradation reactions, a reduction in the

concentration of oxygen and/or an increase in carbon
dioxide concentration of the storage atmosphere can help
Modified atmosphere packaging (MAP) is defined as the enclosure

of a packaged food with an optimal gas composition

that is specifically designed to extend its shelf life and is different
from atmospheric gas composition

In controlled atmosphere storage (CAS), a

fixed predetermined concentration of gases is

maintained by constant
addition or removal of gases
during storage of unpackaged foods
Extended shelf life is achieved by:

• inhibiting bacterial and mould growth

• protecting against insect infestation
• reducing moisture loss
• reducing oxidative changes
• controlling biochemical and enzymic activity to slow
down senescence and ripening.
In most of the MAP foods, O2 is
completely excluded and replaced
by either CO2 or N2 or a
combination of both.

Exceptionally, for fruits and vegetables,

increased respiration rates in the presence of
oxygen result in with faster ripening and
ethylene (C2H4) formation
For red meat, oxygen cannot be excluded from
the package as only in the presence of O2,

myoglobin can be maintained in its

oxygenated form of oxymyoglobin which
gives meat its signature attractive red
appearance
Role of gases:
• Oxygen is very important in fresh meats to maintain myoglobin in
its oxygenated form (oxymyoglobin), which gives fresh meat its bright
red colour
• Nitrogen (N2) is an inert tasteless gas with low solubility in
both water and lipid. It is used to replace oxygen in packs so as to
delay oxidative rancidity and inhibit the growth of aerobic
microorganisms
• Carbon dioxide (C02) is both water- and lipid-soluble and is
mainly responsible for the bacteriostatic effects seen on
microorganisms in modified atmospheres
Theories regarding the influence of CO2 on the bacterial cell as

• Alteration of cell membrane function including effects

on nutrient uptake and absorption;

• Direct inhibition of enzymes or decreases in the rate of

enzyme reactions;
• Penetration of bacterial membranes, leading to intracellular

pH changes;
• Direct changes to the physicochemical properties of

proteins.
Implementation of MAP is done in two methods:

Active Modification: The atmosphere is modified by flushing the

desired gas mixture

Passive modification: Modification is achieved by respiration of

commodity within the package and depends on the commodity
In CAS, gas concentration is continuously monitored and

the excess gas is scrubbed out using scrubbers (

Oxygen scrubbers, CO2 scrubbers )
In MAP, the atmosphere is not constant and will change according

• the permeability of the packaging material

• microbiological activity
• respiration by the food
Pros of MAP

• Shelf-life increase of 50-400% possible

• Economic losses reduced (longer shelf-life to spoilage)
• Provides a high quality product
• Easier separation of sliced products
• Centralised packaging and portion control
• Improved presentation - clear view of product and all-round
visibility
• Little or no need for chemical preservatives
Cons of MAP

• Added cost
• Temperature control necessary
• Different gas formulations for each product type
• Special equipment and training required
• Product safety to be established
• Increased pack volume - adversely affects transport costs and
retail display space
• Benefits are lost once the pack is opened or leaks
Packaging materials of MAP:

• Ethylene Vinyl Alcohol

• Polyvinyl dichloride
• Polyethylene terephthalate
• Polypropylene
• Polyethylene
Developments in MAP
Active packaging : Introducing active systems either to absorb or
to emit gases and vapours
• Ethanol that is trapped in silica gel, contained in a
sachet made from a film that is highly permeable to
ethanol vapour, has been used to extend the shelf life of

bakery products, cheese and semi-dried fish

products

• Sulphur dioxide generating film or a film that

releases trapped sorbate have been used to extend the

shelf life of grapes by preventing mould growth.

Intelligent Packaging Applications: Packaging systems which
monitor the condition of package foods to give information about the
quality

• Tamper evidence / pack integrity

• Quality indicators
1. Substance that indicate presence, absence, or concentration
of another substance by means of color, digits etc..
2. TTI
3. Pathogen detection
• Traceability devices
1. RFID Tags
• Sensors
1. Gas sensors
2. Bio sensors
CAS

MAP

• Active modification
• Passive modification

Developments

• Active packaging
• Intelligent packaging
Conclusion

• MAP has revolutionised fresh food packaging, enabling

retailers to market fresh foods that are prepared and packed
in central preparation units
• The technique has also extended shelf-life, allowing products
to survive both the distribution time to store, as well as the
display time in the store.