Modified atmosphere packaging

Modified atmospheric packaging (MAP) is frequently applied techniques in food industry to extend shelf life and maintain quality and safety of fresh and fresh-cut food products.

Modified atmosphere packaging is defined as ‘the packaging of a perishable product in an atmosphere that has been modified so that its composition is other than that of air’.

It is the imposition of a gas atmosphere, typically containing an inert gas, such as nitrogen combined with an anti-microbially active gas, such as carbon dioxide, upon a packaged food product to extend its shelf life.

While traditionally mainly dairy products, meat products or bread were packaged under protective atmosphere, now MAP is more and more used for other foods like fish, coffee, fruit or vegetables.

The three main gases used in MAP in Europe are O2, CO2 and N2; carbon monoxide (CO) is used widely in the United States of America (USA). All of gases are naturally present in atmosphere.

It is often desirable to generate an atmosphere low in O2 and high in CO 2 concentration to influence the metabolism of the produce being packaged, or the activity of decay-causing organisms to increase storage life.

Presence of nitrogen gas prevents the package collapse that can take place because of high concentration of carbon dioxide. In addition to atmosphere modification, MAP vastly improves moisture retention, which can have a greater influence on preserving quality.

Similar to oxygen, carbon monoxide is sometimes used to retain the red color of, primarily, meat. The required concentrations are very low. In some countries, including the EU, the use of carbon monoxide for modified atmospheres is nonetheless prohibited in foods.

MAP cannot improve the quality of a poor-quality food product. It is, therefore, essential that the food is of the highest quality prior to packing in order to optimize the benefits of modifying the pack atmosphere.
Modified atmosphere packaging

Antimicrobial packaging

The antimicrobial polymeric materials were first introduced to protect biomedical devices from microbial contamination in Japan.

Antimicrobial packaging presents significant potential to be implemented in food technology to reduce microbial growth in food system and to extend product shelf life.

Antimicrobial packaging system is designed to be implemented in food technology to control the growth of microorganisms by extending the microbial lag phase and by reducing the growth rate, thereby extending the shelf life of perishable products and enhance the safety of package products.

The use of preservation methods such as thermal processes or modified atmospheres combining with antimicrobial packaging could result in synergistic actions that would increase safety using low amounts of antimicrobials.

Antimicrobial packaging with biocidal polymers is use to protect contents from bacterial contamination, i.e. when a phosphonium compound is embedded in a plastic both microorganism growth on the plastic as well as deposits of iron carbonate or iron, lead and zinc scale deposits are avoided.
Antimicrobial packaging

Fair Packaging and Labeling Act

The two Acts which form the cornerstone for food labeling regulations in the USA are the Federal Food, Drug and Cosmetic Act (FDA), and The Fair Packaging and Labeling Act.

The Fair Packaging and Labeling Act (FPLA) 1966 standardized the labels of products and required that labels provide honest information. The FPLA relates only to the net quantity of contents information on packages, goods, or commodities that are sold on the basis of weight or measure.

These rules apply to all types of products, such as groceries, cosmetics, cleaners and chemicals. The FPLA requires that all packages of household consumer commodities, as defined by the Act, bear a label containing certain basic information about the nature source and contents of the commodity.

It is the responsibility of the consumer to compare weights and sizes of products available – a much easier job when accurate, standard information is available for comparison.

Amendments to the FPLA were passed in 1992. These laws require labels to include conversion of quantities into a metric measurement in additional to the US system of weights and measures.
Fair Packaging and Labeling Act

Controlled atmosphere packaging technology

Controlled atmosphere storage is the storage in which atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases) are controlled by external control systems.

Another term sometimes used in ‘intelligent’ packaging which may include monitoring the package and possibly making adjustment based on this information.

Controlled atmosphere (CA) storage has been shown to be a technology that can contribute to these consumer requirements in that in certain circumstances, with certain varieties of crop and appropriate treatment, the marketable life can be greatly extended.

Advances in controlled atmosphere storage technology include faster establishment of desired atmosphere, less fluctuation in O2 and CO2 levels, ability to change atmospheric composition as needed during storage, and ability to scrub ethylene from the storage environment.

Commercial use of controlled atmosphere storage is greatest in apples and pears worldwide; less on kiwifruits, avocados, persimmons and pomegranates, nuts and dried fruits and vegetables.
Controlled atmosphere packages allow reaching markets that are geographically far from the point of packaging for sensitive materials. Indeed, the sophistication of such packages will increase costs and the trade-off with alternative technologies such as refrigeration will likely be determined by balancing convenience and economics.
Controlled atmosphere packaging technology

Vacuum packaging

The simplest and most common means of modifying the internal gaseous atmosphere in a pack is by vacuum packaging. The product is placed in a pack made from film of low oxygen permeability, air is evacuated and the package sealed.

It needs a multilayer film composed of high-barrier and heat-sealable layers with low cost. Most multilayer films are generally processed by lamination or coextrusion. The material used as high-barriers layers are polyamide (PA) or nylon, polyethylene terephthalate (PET), polyvinylidene chloride (OVDC) or ethylene vinyl alcohol (EVOH).

Vacuum packaging of respiring foods or foods containing viable microorganisms such as flesh foods is clearly a form of MAP, because after initial modification of the atmosphere by removal of most of the air, biological action continues to alter or modify the atmosphere inside the package.

In vacuum packaging, elevated level of CO2 can be produced by microorganism or by respiring fruits and vegetables.

Under good vacuum conditions the oxygen level is reduced to less than 1%. The barrier properties of the film used restricts entry of oxygen from outside.

In the case of vacuum-packed meat, respiration of the meat quickly consumes the residual oxygen replacing it with carbon dioxide, which eventually increases to 10-20% within the package.

Trend of vacuum packaging technology in frozen food is sought to minimize deterioration changes including microbiological and chemical changes and it is widely used in many kinds of food, particularly in ready meal.
Vacuum packaging

Hermetically sealed container

The preservation of food safety and quality in packaged foods depends on hermetically sealed packages.

The term hermetic refers to a container that is sealed completely against the ingress of gases and vapors. The package can be considered as an air or liquid tight container.

Such a container, as long as it remains intact, will also impervious to bacteria, yeasts, molds and dirt from dust and other sources.

The most common hermetic containers are rigid metal cans and glass bottles, although faulty closures can make them non-hermetic. Canned food can be defend as thermally processed shelf-stable foods in hermetically sealed containers, regardless of the type of container (metal, plastic, paper, etc) or how the thermal process was delivered.

The quality of the seal can readily be ascertained by coating the ampoule with a leak-detection compound or detergent solution, then pacing it in a bell jar of vacuum desiccators and evacuating. Any leaks present will result in an easily seen stream of bubbles.
Hermetically sealed container

Food Packaging

At its most basic, packaging preserves and protects food and makes it portable.

Efficient packaging is necessary for every kind of food, whether it is fresh or processed. It is essential link between the food producer and the consumer, and unless performed correctly the standing of the product suffers and and customer goodwill is lost.

Food is package for the following reasons:
*For hygienic storage and transport
*To protect it from damage during storage and transport
*To give information to customers
*To attract customers
*For customer convenient

Food packaging also offer tamper-evident or temper resistant features, allow for product preparation and provide dispensing features and many convenient such as single serving potions.

As food products were distributed, they required identification and labeling. Also the design, shape and from of the package gained in importance.

The food industry uses four basic packaging materials: metal, plant matter –paper and wood, glass and plastic.

A number of basic packaging materials are often combined to give a suitable package. However the earliest food packaging was made from objects found in nature, such as hollowed-out gourds and empty seashells.

Proper food packaging of food is essential to make sure the food remains wholesome during its journey from processor to consumer; packaging also increase shelf life, an important consideration for food producers and marketers.
Food Packaging

Definitions of Packaging

Definitions of Packaging
Despite the important role packaging plays, it is often regarded as a necessary evil or an unnecessary costs. Furthermore, in view of many consumers packaging is, at best somewhat superfluous and at worst, a serious waste of resources and an environmental menace.

Such views arose because the functions which packaging has to perform are either unknown or not considered in full.

By the time most consumers come into contact with a package its job, in many cases, is almost over, and it is perhaps understandable that the view that excessive packaging has been used gains some credence.

Packaging has been defined as a socio-scientific discipline which operated in society to ensure delivery of goods to the ultimate consumer of those goods in the best condition intended for their use.

Packaging Institute International defines packaging as the enclosure of products, items or packages in a wrapped pouch, bag, box, cup, tray, can, tube, bottle or other container form to perform one or more of the following functions: containment, protection, preservation, communication, utility and performance.

If the device or container performs one or more of these functions, it is considered a package.

Other definitions of packaging include a coordinated system of preparing goods for transport, distribution, storage, retailing and end-user a means of ensuring safe delivery to the ultimate consumer on sound at optimum cost and a techno commercial function aimed at optimizing the costs of delivery while maximizing sales.

It is important to distinguish between the words “package,” “packaging” and “packing.” The package is the physical entity that contains the product. Packaging was defined above and, in addition is also a discipline.

The verb “packing” can be defined as the enclosing of an individual item (or several items) in a package or container.
Definitions of Packaging