Modified atmosphere packaging and active packaging of banana (Musa spp.): A review on control of ripening and extension of shelf life

Packaging has many functions, e.g. as containment, to protect products from physical damage,and from H2O, O2, and CO2 exposure, as well as to attract the consumers. Based on the technology,packaging can be divided into 3 types i.e. passive packaging, active packaging, and smartpackaging. Modified Atmosphere Packaging (MAP) is the most common active packaging foundin the market. MAP has been used to extend the shelf life of several fish such as raw whiting (codfamily), mackerel, salmon fillet, cod fillet, fresh bluefin tuna fillet, etc. MAP which was combinedwith freeze-chilling has been proved to extend the shelf life of raw whiting, mackerel, and salmonfillet. MAP also increased cod fillet’s shelf life up to 20 days, whiting fillets packed in 100% CO2and stored at 4°C temperature up to 15 days. MAP combined with antioxidant on fresh bluefin tunafillets stored at 3°C for 18 days was able to extend products shelf life from 2 days (control) to 18days, meanwhile 100% N2 in packaging has protective effect on haemoglobin and lipid oxidation.Packaging innovations and ingenuity will continuously develop MAP that is oriented for consumer,enhance the product, environmentally responsive, friendly, and cost effective.

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Combined Effect of Active Packaging of Polyethylene Filled with a Nano-Carrier of Salicylate and Modified Atmosphere to Improve the Shelf Life of Fresh Blueberries

Nanomaterials ◽

10.3390/nano10122513 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2513

Author(s):

Valeria Bugatti ◽

Maria Cefola ◽

Nicola Montemurro ◽

Michela Palumbo ◽

Laura Quintieri ◽

...

Keyword(s):

Shelf Life ◽

Respiration Rate ◽

Nutritional Quality ◽

Nutritional Value ◽

Modified Atmosphere Packaging ◽

Active Packaging ◽

Significant Inhibition ◽

Modified Atmosphere ◽

Active Filler ◽

Valid Solution

Blueberries are popular among consumers for their high nutritional value but are highly perishable due to the microbial decay. The use of active packaging that is able to interact with the food through releasing or absorbing substances can be a valid approach to preserve the quality and increase the fruit’s shelf-life. In this paper, an active packaging based on polyethylene (PE) filled with a nano-carrier of salicylate was prepared and characterized. Fresh blueberries were packaged in passive modified atmosphere packaging (pMA) for 13 days at 8 °C. The combination of the active filler in bulk and pMA showed a significant inhibition of mold development and a reduction of the respiration rate of fruits. Moreover, the release of salicylate on blueberries did not alter the fruits’ sensory traits and preserved the firmness and the nutritional quality. Finally, the combination of active packaging and pMA resulted a valid solution to extend blueberries’ shelf-life up to 13 days.

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Chemical-Based Methodologies Approaches to Extend the Shelf Life of Fresh Fish—A Review

Foods ◽

10.3390/foods10102300 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2300

Author(s):

Renata A. Amaral ◽

Carlos A. Pinto ◽

Vasco Lima ◽

Jéssica Tavares ◽

Ana P. Martins ◽

...

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Oxygen Depletion ◽

Active Packaging ◽

Vacuum Packaging ◽

Modified Atmosphere ◽

Chemical Additives ◽

Fresh Fish ◽

Advantages And Disadvantages ◽

Food Package

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.

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Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

Chemical and Biological Technologies in Agriculture ◽

10.1186/s40538-020-00195-3 ◽

2020 ◽

Vol 7 (1) ◽

Author(s):

Razieh Niazmand ◽

Samira Yeganehzad

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Shelf Life ◽

Herbal Remedy ◽

Physicochemical Characterization ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Modified Atmosphere ◽

Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

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Effect of Modified Atmosphere Packaging on Quality and Shelf Life of Salted Bonito (Sarda sarda)

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2011.589967 ◽

2012 ◽

Vol 21 (3) ◽

pp. 206-221 ◽

Cited By ~ 6

Author(s):

Emre Caglak ◽

Sukran Cakli ◽

Berna Kilinc

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Sarda Sarda ◽

Quality And Shelf Life

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Use of modified atmosphere packaging to extend shelf-life of minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2007.12.020 ◽

2008 ◽

Vol 87 (4) ◽

pp. 455-466 ◽

Cited By ~ 33

Author(s):

Alok Saxena ◽

Amarindar Singh Bawa ◽

P. Srinivas Raju

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Minimally Processed ◽

Artocarpus Heterophyllus

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Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

Journal of Dairy Science ◽

10.3168/jds.2008-1500 ◽

2009 ◽

Vol 92 (3) ◽

pp. 887-894 ◽

Cited By ~ 65

Author(s):

A. Conte ◽

D. Gammariello ◽

S. Di Giulio ◽

M. Attanasio ◽

M.A. Del Nobile

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Active Coating

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Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

Italian Journal of Food Safety ◽

10.4081/ijfs.2016.5502 ◽

2016 ◽

Vol 5 (3) ◽

Cited By ~ 4

Author(s):

Carlo Pala ◽

Christian Scarano ◽

Massimiliano Venusti ◽

Daniela Sardo ◽

Daniele Casti ◽

...

Keyword(s):

Shelf Life ◽

Scientific Evidence ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Cheese Making ◽

E Coli ◽

Post Process ◽

Life Evaluation ◽

High Concentrations ◽

Industrial Level

Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca. The aim of this work is to evaluate the shelf life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli, L. monocytogenes, Pseudomonas spp., Bacillus cereus, yeasts and moulds, and the chemicalphysical parameters and composition of the product were determined. At the end of the shelf life, Pseudomonas spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log10 colony forming unit g–1, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

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