Modified atmospheric packaging (MAP) extends the shelf life of food by replacing air with specific gas mixtures that inhibit microbial growth and spoilage. There are two main types of MAP: active, which actively modifies the atmosphere, and passive, which relies on the natural respiration of the product. The packaging materials used must meet various criteria including gas permeability, environmental friendliness, and strength to withstand handling.

1. Fst 124
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 (2011)

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
• Have strength 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 package.
• 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 [ active modified
atmosphere-CO2 eg hard cheese or CO2 &O2

12. Products packaged using MAP
• Vegetables eg broccoli Al-Nehlawi (2015).
• Dairy products eg shredded cheese
• baked Goods eg bread. Ozturk (2022)
• seafoods eg fresh fish
• Ready to eat foods eg sandwiches
• Snacks eg chips
1.perishable foods
2.products prone to chemical alteration, such as
coffee.

15. Impacts on food safety and
quality
• Inhibit microbial growth reducing risk of foodborne
illness Sindhav et al (2016).
• 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

16. Negative impacts
• Can create an environment for anaerobic
microorganisms eg clostridium botulinum leading
to foodborne illness.
• Poor 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.

17. 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)

18. 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

19. 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.

20. Reference List
Pudasaini,A., Ghimire, A.,Awasthi,K and Chaulagain,B.P. (2024)Modified
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, pages 112-121.
Sindhav ,R., Patel ,D.H., Patel,A.M. and Prajapati,P.S.(2016)Effect of modified
atmospheric packaging on shelf-life ofCham-cham in the International Journal
ofProcessing and Post Harvest Technology pages 228-236.