Modified Atmosphere Packaging of Foods

Kırtıl, Emrah; Kilercioğlu, Mete

doi:10.1016/b978-0-08-100596-5.03218-2

Cited by 14 publications

(11 citation statements)

References 22 publications

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“…Examples include non-adequate packaging (too large packaging sizes, inappropriate material, contaminated packaging, technical failures in the packaging process) [43][44][45]48,50,51,[55][56][57][58][59][60] or packaging that is too difficult to open [52,53] or to empty [39,54] so that its contents spill or are left in the package. Packaging saves food by mechanical protection or prolong its shelf life by a material with good barrier properties [76], through the use of modified atmosphere packaging [77] and, in the future, by intelligent or active packaging through the dynamic display of its microbiological status [82]. As increasingly more food is consumed outside the home [101], the food service sector contributes a significant share to the amount of FLW [12].…”

Section: Discussionmentioning

confidence: 99%

“…Due to good barrier properties, multilayer materials are suitable for modified atmosphere packaging (MAP). Such packages contain a modified gas composition, mainly nitrogen, carbon dioxide, or oxygen, which aims to reduce microbial growth and chemical deterioration of the packaged food and therefore increases its shelf life [77]. The downside of multilayer packaging is that it is usually landfilled or incinerated due to poor recyclability [78].…”

Section: Effects Of Packaging Technologymentioning

confidence: 99%

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Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues

et al. 2019

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Packaging is often criticized as a symbol of today’s throwaway society, as it is mostly made of plastic, which is in itself quite controversial, and is usually used only once. However, as packaging’s main function is to protect its content and 30% of all food produced worldwide is lost or wasted along the supply chain, optimized packaging may be one of the solutions to reduce this staggering amount. Developing countries struggle with losses in the supply chain before food reaches the consumer. Here, appropriate packaging may help to protect food and prolong its shelf life so that it safely reaches these households. In developed countries, food tends to be wasted rather at the household’s level due to wasteful behavior. There, packaging may be one of the drivers due to inappropriate packaging sizes and packaging that is difficult to empty. When discussing the sustainability of packaging, its protective function is often neglected and only revolves around the type and amount of material used for production. In this review, drivers, issues, and implications of packaging-related food losses and waste (FLW) are discussed, as well as the implication for the implementation in life cycle assessments (LCA).

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Section: Discussionmentioning

confidence: 99%

Section: Effects Of Packaging Technologymentioning

confidence: 99%

Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues

et al. 2019

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“…Increased respiratory rates in the presence of oxygen (O2), results in a faster ripening and formation of ethylene (C2H4). So, decreasing the respiratory rate is crucial to use the minimum O2 concentration possible without triggering anaerobic fermentation (Kader et al, 1989;Kirtil et al, 2016), being attributed to the fruits appearance results. The TSS mean value in the ripe fruits after harvest was 7.1 o , and for the green fruits the mean value was 6.7 o .…”

Section: Resultsmentioning

confidence: 99%

Quality aspects of pepino dulce fruits in distinct ripening stages, packaging forms and storage conditions

Botrel

Melo

2020

Braz. J. Food Technol.

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Pepino dulce (Solanum muricatum Aiton) or Pepino has been growing to produce edible, juicy and attractive fruits. The imported fruits and national small scale of Pepino dulce production are currently stored and commercialized under the absence of postharvest handling recommendations. Therefore, this work aimed to evaluate the quality aspects of Pepino dulce fruits in distinct ripening stages, forms of packaging and conditions of storage. The trial was conducted in a 2x2x2 factorial scheme - 2 ripening stages (ripe and immature) x 2 forms of packaging (with and without wrapping in plastic film) x 2 conditions of storage (room: 25 °C ± 2 ºC and 57% ± 5% of relative humidity (RH); cold: under refrigeration 10 °C ± 2 °C and 85% ± 5% of RH) – in a complete randomized block design. Fruit quality attributes, such as vitamin C, chemical and phenolic content, fruit color (mesocarp), firmness, dry matter content, total titratable acidity (TA), total soluble solids and pH, were evaluated. Fruits showed a centesimal composition with low calories and a significant content of potassium (K), phosphorus (P) and magnesium (Mg), which can contribute to the daily supply of these elements. For commercialization purposes, the association of packaging (plastic wrapping film) and refrigerated storage (cold: 10 °C ± 2 °C and 85% ± 5% of RH) to maintain the characteristics of fruit quality after a 15 days period is more important than its individual use.

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“…Su ürünlerinin paketlenmesinde kullanılan başlıca gazlar CO2, O2 ve N2 gazlarıdır (Sivertsvik, 2002a). Balık ve su ürünlerinin paketlenmesinde en yaygın kullanılan gaz olan CO2 (Kirtil et al, 2016;Tsironi ve Taoukis, 2018) mikrobiyel gelişmeyi inhibe edici etkiye sahiptir. CO2 konsantrasyonları mikrobiyal gelişmenin inhibisyonunda önemli bir rol oynar ve Pseudomonas spp.…”

Section: Introductionunclassified

THE QUALITY CHARACTERISTICS OF TUB GURNARD (Chelidonichthys lucerna Linnaeus, 1758) SAUTE PACKAGED WITH MODIFIED ATMOSPHERE (MA)

Çorapçı

Kocatepe

2019

Gıda

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Bu çalışmada modifiye atmosfer (MA) paketlenmiş kırlangıç sotenin besin kompozisyonu, fiziksel, kimyasal, mikrobiyolojik özellikleri ve raf ömrü araştırılmıştır. Sotenin protein, yağ, nem, kül, karbonhidrat ve enerji değerleri sırasıyla; 12.14 g/100g, 7.62 g/100g, %71.55, %2.56, %6.13 ve 141.63 kcal/100 g olarak bulunmuştur. pH değeri depolama başı (0.gün) 6.28, depolama sonu (20. gün) 7.36 olarak tespit edilmiştir. Su aktivitesi değerleri 20 günlük depolama boyunca 0.95 olarak ölçülmüştür (P>0.05). TBARS ve TVB-N değerleri 20 günlük depolama boyunca su ürünlerinde sınır değer olarak kabul edilen tüketilebilirlik değerlerini aşmamıştır. L*, a* ve b* değerleri 20. gün sırasıyla; 67.62, 5.00, 25.31 olarak ölçülmüştür. Sonuç olarak; 150°C'de, toplamda 20 dk. süre ile pişirilen, % 60 CO2/ % 40 O2 oranlarında MA ile paketlenen ve +4±1°C'de 20 gün depolamaya alınan kılçıksız kırlangıç balığı sotesinin tüketici için tavsiye edilebilir raf ömrü, spesifik bozulma bakterilerinin artışı göz önünde tutularak 16 gün olarak belirlenmiştir.

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Modified Atmosphere Packaging of Foods

Cited by 14 publications

References 22 publications

Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues

Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues

Quality aspects of pepino dulce fruits in distinct ripening stages, packaging forms and storage conditions

THE QUALITY CHARACTERISTICS OF TUB GURNARD (Chelidonichthys lucerna Linnaeus, 1758) SAUTE PACKAGED WITH MODIFIED ATMOSPHERE (MA)

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