Modified Atmosphere Packaging Research Articles

Developing an Active Biodegradable Bio-Based Equilibrium Modified Atmosphere Packaging Containing a Carvacrol-Emitting Sachet for Cherry Tomatoes

This study aimed to develop an active biodegradable bio-based (polylactic acid/PLA) equilibrium modified atmosphere packaging (EMAP) containing a carvacrol-emitting sachet (created by poly-hydroxybutyrate) (PLA-PHB-CARV) to extend the shelf-life of cherry tomatoes at 15°C and 25 °C. Cherry tomatoes in macro-perforated polypropylene (PP) films (mimicking the commercial packaging) or in PLA-based micro-perforated film without the carvacrol sachet (PLA) were also tested. Weight loss, decay, headspace gases, pH, titratable acidity (TA), total suspended solids (TSS), ripening index, color, texture, total viable counts (TVC), and sensory analysis were performed. Decay was 40% in PLA-PHB-CARV, and 97% in PP after 20 days at 25 °C. PLA-PHB-CARV showed lower weight loss (p < 0.05) and stable firmness compared to PP and PLA at both temperatures. TSS and TA were not affected by the packaging at 15 °C, while at 25 °C, the TSS accumulation was inhibited in PLA-PHB-CARV compared to in PLA and PP (p < 0.05), indicating a notable delay in the ripening process. PLA-PHB-CARV retained their red color during storage compared to PP and PLA. Carvacrol addition inhibited TVC compared to PP and PLA by ca. 2.0 log CFU/g during storage at 25 °C, while at 15 °C, the packaging did not reveal a significant effect. Overall, the results indicated that the developed active EMAP may be adequately used as an advanced and alternative packaging for tomatoes or potentially other fruits with a similar respiration rate versus their conventional packaging, showing several advantages, e.g., a reduction in petrochemical-based plastics use, shelf-life extension of the packaged food, and consequently, the perspective of limiting food waste during distribution and retail or domestic storage.

Active Modified Atmosphere Packaging Helps Preserve Quality of Edible Flowers

Edible flowers are becoming increasingly popular as food products, since they give aroma, color, and visual appeal and are also health-promoting compounds. However, they are a highly perishable product, thus post-harvest technologies are needed to extend their marketability. In this study, active (N2: 100%) and passive modified atmosphere packaging (MAP) technologies were applied to three edible flower species, namely Begonia grandiflora ‘Viking’, Tropaeolum majus, and Viola cornuta, stored at 4 °C. Even if the flowers’ quality decay occurred differently according to the species, active MAP better maintained petal colors and slowed down the edible flowers’ decay than passive MAP by decreasing flower respiration in all three species and sugars consumption in begonia; there was weight loss in nasturtium, and better preserved total phenolic content in begonia and viola. Coupling cold storage with active MAP can be an effective method to extend edible flowers’ post-harvest life.

Research Progress on Physical Preservation Technology of Fresh-Cut Fruits and Vegetables

Fresh-cut fruits and vegetables have become more popular among consumers because of their nutritional value and convenience. However, the lower shelf life of fresh-cut fruits and vegetables due to processing and mechanical damage is a critical factor affecting their market expansion, and advances in preservation technology are needed to prolong their shelf life. Some traditional chemical preservatives are disliked by health-seeking consumers because of worries about toxicity. Chemical preservation is inexpensive and highly efficient, but sometimes it carries risks for human health. Biological preservation methods are safer and more appealing, but they are not applicable to large-scale production. Physical fresh-keeping methods have been used for the storage and transportation of fresh-cut fruits and vegetables due to the ease of application. This review discusses current research in fresh-keeping technology for the preservation of fresh-cut fruits and vegetables. Preservation methods include low temperature, modified atmosphere packaging, cold plasma, pulsed light, ultrasonics, ultraviolet light, and ozonated water. As promising alternatives to chemical methods, these novel processes have been evaluated singly or combined with natural preservatives or other methods to extend the shelf life of fresh-cut fruits and vegetables and to provide references and assessments for further development and application of fresh-cut fruit and vegetable preservation technology.

Effects of Temperature and Packaging Atmosphere on Shelf Life, Biochemical, and Sensory Attributes of Glasswort (Salicornia europaea L.) Grown Hydroponically at Different Salinity Levels.

Halophytes, such as Salicornia species, are promising new foods and are consumed for their pleasant salty taste and nutritional value. Since Salicornia is perishable, modified atmospheric packaging (MAP) can be a useful tool, in combination with proper temperature, to halt further quality degradation in this type of product. The purpose of this study was to investigate the effect of MAP, with or without refrigeration, to extend the shelf life of glasswort (Salicornia europaea L.) grown hydroponically (floating raft system) in a greenhouse with a nutrient solution containing 0 g/L (C) or 12.5 g/L of NaCl (T). The dry matter content, weight loss, respiration rate, biochemical composition, color, antioxidant capacity, and sensorial attributes were determined in shoots after harvest and during storage in plastic bags filled with technical air or with MAP at 4 or 20 °C for 120 h. At harvest, plants supplied with salt-enriched solution (T) showed a significant improvement in nutritional value and sensory profile. Storage in air at room temperature (20 °C) accelerated weight loss and diminished color stability, particularly in non-salinity samples (C), while MAP extended the shelf life of all the samples regardless of the storage temperature adopted. Optimal storage conditions were observed when MAP was combined with refrigeration, which allowed to effectively preserve shoots sensory acceptability for a period of about seven days. Future research could further explore the long-term effects on the nutritional value and sensory quality of S. europaea under various combinations of MAP and different storage temperatures ranging between 4 °C and 20 °C.

Postharvest conservation of coquinho-azedo fruits under modified atmosphere

Coquinho-azedo (Butia capitata) fruits are highly valued for their rich content of fiber, minerals, vitamin C, and pro-vitamin A carotenoids. They are consumed in their natural state and used in various products, offering an alternative income source for rural communities. This study aimed to assess the postharvest characteristics of coquinho-azedo fruits stored under different modified atmosphere conditions. The fruits were stored at 13°C using PVC, PP, PET, and a Control group without packaging. Over 17 days, the fruits' physicochemical characteristics were evaluated. Packaging significantly improved senescence scores and reduced the loss of fresh mass, soluble solids, vitamin C, and firmness compared to the Control group. PVC packaging showed superior color and firmness performance, while PP packaging maintained consistent fruit color. PET packaging had the highest levels of soluble solids, vitamin C, and titratable acidity. Utilizing modified atmosphere packaging, particularly PVC, effectively preserved the quality of coquinho-azedo fruits during postharvest storage. These findings contribute to enhancing shelf life and marketability, benefiting both producers and consumers.

Nontargeted Metabolomics to Understand the Impact of Modified Atmospheric Packaging on Metabolite Profiles of Cooked Normal-pH and Atypical Dark-Cutting Beef.

Background: Limited knowledge is currently available on the effects of modified atmospheric packaging (MAP) on the metabolite profiles of cooked beef. The objective was to evaluate the impact of packaging on the cooked color and cooked metabolite profile of normal-pH (normal bright-red color) and atypical-dark-cutting beef (inherently slightly dark-colored) longissimus lumborum muscle. Methods: Normal-pH (pH 5.56) and atypical dark-cutting (pH 5.63) loins (n = 6) were procured from a commercial meat processor. Steaks were randomly assigned to one of three different packaging methods: vacuum packaging, carbon monoxide (CO-MAP), and high oxygen (HiOx-MAP). Following 5 d of retail display, steaks were cooked to 71 °C on a clamshell-style grill, and samples were collected for untargeted metabolites using gas-chromatography mass spectrometry. Results: Raw atypical dark-cutting steaks were less red (p < 0.05) than raw normal-pH steaks. However, there were no differences in internal cooked color between normal-pH and atypical dark-cutting steaks. Steaks packaged in HiOx-MAP steaks had a lower (p < 0.05) cooked redness than vacuum and CO-MAP steaks. A total of 129 metabolite features were identified in the study. Serine and tryptophan were over-abundant in cooked atypical dark-cutting beef compared to raw atypical samples. Citric acid levels were greater in HiOx-MAP packaged beef compared with VP both in normal and atypical dark-cutting beef after cooking, while no differentially abundant metabolites were shared between vacuum and CO-MAP steaks after cooking. Discussion: A slight increase in pH did not influence metabolite profiles in different packaging. However, there were packaging effects within normal and atypical dark-cutting beef. Conclusions: This study suggests that packaging conditions change metabolite profiles, which can influence cooked metabolites. Therefore, the metabolomics approach can be used to better understand cooked color defects such as premature browning.

Bionic modified atmosphere film Inspired by plant stomata with curcumin as controllable gas “Switches” for fruit preservation

Modified atmosphere packaging (MAP) is a promising preservation technology for the fruits with the characteristics of respiration metabolism. However, traditional MAP cannot precisely control and regulate the selective permeation of gas. Inspired by the fact that plants control respiration through leaf stomata, we innovatively construct a bionic intelligent MAP of curcumin-porous starch/chitosan (Cur-PS/CS) with leaf stomata structure. Herein, PS is used as the bionic stomata, and Cur is used as the gas switch controlled by changing the pH and temperature. As a result, the CO2/O2 selectivity values are precisely controlled from 2.60 to 5.51 by controlling the amount of Cur released from PS. In which, the 10.3 % Cur-PS/CS displays the highest CO2/O2 selectivity value (5.51). In addition to outstanding tensile strength (51.54 MPa) and antioxidant activity (91.03 %), the inhibition zone diameters of 10.3 % Cur-PS/CS film against Escherichia coli, Staphylococcus aureus and Aspergillus niger reach 8 mm, 7.8 mm and 9.1 mm, respectively. Therefore, the 10.3 % Cur-PS/CS film effectively extends the shelf life of the non-climacteric fruit (cherries) and climacteric fruit (apple slices). More importantly it does not bring any issues with food safety and environmental contamination due to the excellent biodegradability of Cur-PS/CS film.

Proteomic analysis of wild boar meat: Effect of storage method and time on muscle protein stability

Oxidation processes affect proteins from various molecular pathways and are crucial for wild boar meat quality, shelf life and human health. This study investigated the effects of different storage methods on the formation and composition of oxygen-induced protein aggregates in the muscles of European wild boar (Sus scrofa scrofa). Vacuum packaging (VAC), modified atmosphere packaging (MAP) and dry-ageing (DA) were compared over a 21-day storage period. The results showed significant differences in protein aggregation depending on the method and storage time. The most intense protein aggregation occurred in the MAP (80 % O2), while air DA (20.9 % O2) resulted in intermediate levels of protein aggregation. Crucial myofibrillar proteins involved in aggregate formation were titin, myosin isoforms (MYH1, MYH2 and MYH7) and nebulin, which were cross-linked with small sarcoplasmic enzymes, such as muscle creatine kinase, isocitrate dehydrogenase and ATPase 1. High‑oxygen storage conditions also promoted the oxidation of ATP synthase, beta-enolase 3, ADP/ATP translocase and myoglobin.

Enhancing the Quality of Ready‐to‐Eat Trout Burger Patties: Investigating the Combination of Modified Atmosphere Packaging and Microbial Transglutaminase Enzyme

ABSTRACTIn this study, rainbow trout patties (Oncorhynchus mykiss Walbaum, 1792) were treated under a modified atmosphere (MA) (60/40:CO2/N2) packed with microbial transglutaminase enzyme (MTGase) at varying concentrations (0.5% and 1%) and kept for a full day at 2°C ± 2°C. Denser and more complex intermolecular cross‐linking formations between peptides and gel network structures were observed in the first and last scanning electron microscope images of MTGase‐containing groups. MTGase increased the springiness, hardness, shear force, and work‐of‐shear parameters during the storage period in uncooked and cooked patties compared to the control group. The protein, energy, moisture, and amino acid contents were maintained in the MTGase‐containing groups, but using MTGase at higher concentrations was ineffective. Microbiological analyses have shown that MTGase is partially effective on microbial fauna, and the most significant inhibitory effect was determined on total mesophilic aerobic bacteria (TMAB). In all groups, the total amounts of saturated, monosaturated, and polyunsaturated fatty acids remained unchanged on both production and expiration days (p &gt; 0.05). After mixing the burger patty additives into the ground meat, the amounts of sodium, calcium, potassium, and magnesium increased in all groups (p &lt; 0.05); however, a decrease in calcium was observed in the MTGase‐containing groups (p &lt; 0.05) compared to the control group. The higher proportion of the MTGase‐contained group did not exhibit significant differences compared to the lower proportion of the MTGase‐contained group, except for textural characteristics and the TMAB inhibition effect.

Tandem mass tag-based quantitative proteomics analysis of modified atmosphere packaging in large yellow croaker (Pseudosciaena crocea) fillets during refrigerated storage

A tandem mass tagging-labeled proteomic approach was employed to explore the relationship between quality parameters and protein changes in large yellow croaker fillets refrigerated under carbon dioxide, oxygen, and nitrogen atmospheres. After 96 h, fillets stored in carbon dioxide and nitrogen showed improved texture, water-holding capacity, and color, compared to those stored in oxygen. Functional analysis respectively identified 117 and 65 differentially expressed proteins in carbon dioxide and nitrogen, including key proteins such as troponin, myosin light chain, actin, and collagen types IV and XIII, that were linked to extracellular adhesion, cytoskeleton integrity, energy metabolism, and membrane functions. Carbon dioxide and nitrogen were detrimental to the growth and reproduction of aerobic microorganisms. High concentrations of carbon dioxide can inhibit microbial activity, while nitrogen preserves freshness by regulating the pressure balance within the packaging. These findings provided a theoretical basis for the optimized gas-conditioned preservation of large yellow croaker fillets.

Using Hurdle Technology: Nisin in Combination with Vacuum or Modified Atmosphere Packaging Increases the Surimi Shelf Life

Using Hurdle Technology: Nisin in Combination with Vacuum or Modified Atmosphere Packaging Increases the Surimi Shelf Life

Use of non-thermal treatment methods to ensure the quality and safety of fish and other hydrobionts. Overview of the subject field

Products of aquatic origin are among the most perishable products. Heat processing, including sterilization, drying and evaporation, can lead to undesirable changes in food products, such as a decrease in their nutritional value or deterioration in organoleptic characteristics. The purpose of the paper is to review the results of scientific research on non-thermal methods of processing fish and other aquatic organisms to inhibit bacteria, ensure microbiological safety and maintain quality. The groups of primary spoilage bacteria vary among fish, crustaceans and molluscs depending on storage conditions and duration. Non-thermal processing methods such as ultra-high pressure, irradiation, pulsed electric field and low-temperature plasma have shown significant results in inhibiting microbial growth and increasing the shelf life of aquatic products. However, uncertain processing parameters and characteristics of the technology itself can lead to adverse effects such as lipid oxidation and protein degradation during sterilization. Non-thermal processing can be used in combination with antioxidant composite coatings (membranes) to delay the oxidation of lipids and proteins and improve the physical, chemical and sensory properties of fish products. It is possible to combine several methods of non-thermal treatment, which will make it possible to compensate for the shortcomings of one technology by the action of another method of non-thermal exposure. Further scientific research should be aimed at establishing optimal processing modes, the possibility of combining non-thermal methods with other technologies, such as modified atmosphere packaging in order to determine the mechanisms of spoilage and improve the quality of storage of products of aquatic origin, as well as further industrial implementation of modern processing methods. BELROSAKAVA

Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability

Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact. In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms, applications, and environmental benefits. It examines non-thermal technologies such as cold plasma, pulsed light technology, high-pressure processing (HPP), pulsed electric fields (PEFs), and ultraviolet (UV) radiation, which effectively inactivate microbes while preserving nutritional and sensory qualities. Natural preservatives, including plant extracts, microbial agents, and enzymes, are highlighted as eco-friendly alternatives to synthetic chemicals, supporting clean label initiatives. Advanced packaging solutions, such as biodegradable materials, intelligent packaging systems, and modified atmosphere packaging (MAP), are assessed for their role in reducing plastic waste, maintaining product quality, and extending shelf life. The review uses life cycle analyses to evaluate these techniques’ environmental impact, considering factors like energy consumption, greenhouse gas emissions, water use, and waste reduction. It also explores the potential of emerging technologies, such as plasma-activated water (PAW) and nanotechnology, to further enhance sustainability. By identifying research gaps and discussing industry challenges, the review calls for innovation and the broader adoption of these practices to promote food security, improve public health, and foster a more sustainable and resilient food system

Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration

To explore the changes in water status and protein characteristics of Tibetan pork (TP) under modified atmosphere packaging (MAP) with different oxygen concentrations compared to Duroc×Landrace×Yorkshire pork (DLY), the water holding capacity (WHC), water distribution, protein oxidation, and conformation of both types were determined. Results indicate that under MAP, TP pork and DLY pork exhibited higher water retention and lower protein oxidation compared to air packaging. However, with increased oxygen concentration in the MAP, protein oxidation intensified, leading to reduced WHC in the pork. Compared to DLY pork, TP pork in different packaging conditions maintained the integrity of protein secondary and tertiary structures, reducing protein cross-linking aggregation. The lower content of P3 in the two-dimensional relaxation spectra, shorter T1 and T2 relaxation times, and higher proton density suggest better water retention properties in Tibetan pork. These findings support the development of long-distance preservation and transportation technologies for TP pork.

The effect of cold chain disruption on the microbiological profile of chilled chicken meat

This study evaluates the influence of inadequate transport conditions on the microbiological quality of chilled chicken meat packaged in plain and modified atmosphere packaging (MAP). The experiments simulated the temperature increase during sample transport to 8, 11, 14, 17, 20, and 25°C with exposure times of 1, 2, 3, and 4 h. Aerobic plate count (APC), psychrotrophic microorganisms count (PMC), β-D-glucuronidase-positive Escherichia coli, and Salmonella spp. were evaluated immediately after the exposure to the elevated temperature (0 h), 3 h, and 24 h after the return to the temperature of ≤4°C. The upper acceptable limits for APC and PMC were set for each combination of investigated chicken meat and packaging type, taking also the initial bacterial condition into account. Chilled chicken breast samples in plain packaging exceeded the APC limits in 16 cases and PMC limits in 20 cases when exposed to temperatures of >4°C, while only 2 MAP samples exceeded APC limits and 8 samples PMC limits, respectively. In chicken legs, 8 samples in plain packaging exceeded the APC limits and 15 the PMC limits, while 12 samples in MAP exceeded the APC limits and 19 the PMC limits. In 402 samples (31.9%) in which the presence of E. coli was detected, its amount ranged from 1.70 to 3.65 log CFU.g−1. It was more commonly detected in chicken legs (255 of 630; 40.5%) than chicken breasts (147 of 630; 23.3%) but was not related to exposure temperature, exposure time, or time until examination. The presence of Salmonella spp. was not detected in any of the samples. Data acquired in the presented study will be used in the development of software helping the national supervisory authorities in the Czech Republic to evaluate whether inadequate transport of samples to analytical laboratories could have affected the microbiological profile of the sample.

Postharvest Characterization and Storage of Fresh Katmon Fruit (Dillenia philippinensis)

Katmon fruit has great economic potential but little is known about its postharvest behavior. This study characterized the katmon fruit after harvest so that appropriate handling may be recommended to extend its shelf life during storage or market display. Physicochemical characteristics, particularly firmness, pH, total soluble solids (TSS), titratable acids (TA), and TSS:TA ratio were evaluated during storage under room condition (22°C) and at low temperature (15°C). These characteristics were almost constant under 22°C or at 15°C for two weeks, with pH at 2.8, TSS at about 3.40°Brix, TA at 1.1 – 1.5%, and TSS:TA ratio at 3.1 – 2.04. Only moisture loss significantly increased, reaching 29% after the first week, which reduced the fruit’s shelf life and quality. Fruit in small quantities (1.5 kg) favorably responded to modified atmosphere packaging (MAP) using sealed polyethylene bags (PEB, 0.02 mm). About 15% O2 and 0.45% CO2 were maintained in PEB, which extended the fruit’s fresh quality up to two weeks under 22°C. MAP was also able to maintain the firmness of intact fruits for two weeks when stored at 22°C. In contrast, control fruits reached their limit of marketability after one week. Those without peel may also be kept for about two weeks when packed in PEB (300g per pack), especially if stored at 15°C.

Growth of Listeria monocytogenes in fresh vegetables and vegetable salad products: An update on influencing intrinsic and extrinsic factors.

The ability of foodborne pathogens to grow in food products increases the associated food safety risks. Listeria monocytogenes(Lm) is a highly adaptable pathogen that can survive and grow under a wide range of environmental circumstances, including otherwise inhibitory conditions, such as restrictive cold temperatures. It can also survive long periods under adverse environmental conditions. This review examines the experimental evidence available for the survival and growth of Lm on fresh vegetables and ready-to-eat vegetable salads. Published data indicate that, depending on certain intrinsic (e.g., nutrient composition) and extrinsic factors (e.g., storage temperature, packaging atmosphere), Lm can survive on and in a wide variety of vegetables and fresh-cut minimally processed vegetable salads. Studies have shown that temperature, modified atmosphere packaging, relative humidity, pH, water activity, background microbiota of vegetables, microbial strain peculiarities, and nutrient type and availability can significantly impact the fate of Lm in vegetables and vegetable salads. The influence of these factors can either promote its growth or decline. For example, some studies have shown that background microbiota inhibit the growth of Lm in vegetables and minimally processed vegetable salads, but others have reported a promoting, neutral, or insignificant effect on the growth of Lm. A review of relevant literature also indicated that the impact of most influencing factors is related to or interacts with other intrinsic or extrinsic factors. This literature synthesis contributes to the body of knowledge on possible strategies for improving food safety measures to minimize the risk of Lm-associated foodborne outbreaks involving vegetables and vegetable salads.

Regulating gas transmission rates in microperforated polybutylene succinate films for modified atmosphere packaging of bananas

Carbon dioxide (CO2) laser technology was used to modify the gas permeability of polybutylene succinate (PBS) film by creating holes. The holes were made using pulse fluences ranging from 37.0 to 369.8 J cm−2 and pulse lengths varying from 20 to 200 µs. The minimum fluence required to cause deformation in the PBS film was 129.4 J cm−2, resulting in a tiny opening at the perforation site. Aperture size and pulse duration have an impact on gas exchange because they increase the surface area of microholes and facilitate gas transfer. The efficacy of banana packing was evaluated by employing microperforated PBS films with different number of holes and a pulse length of 200 µs. The lowest CO2 and highest oxygen (O2) concentrations were observed in PBS 7/200, followed by 5/200, 3/200, and 1/200, respectively. The gas composition with the highest potential was PBS 7/200, indicating its effectiveness in preserving banana quality. Perforating PBS film packaging with a CO2 laser allows for regulated gas permeability, which has the potential to improve the quality and safety of food.

The Effect of Putrescine and Modified Atmosphere Packaging (MAP) Treatments on Fruit Quality Characteristics of Strawberry (Kabarla cultivar) During Cold Storage

Strawberry is a fruit species that must be harvested at full ripening and at the same time has an extremely short shelf life and deteriorates rapidly. Therefore, it is important to extend the shelf life after harvest. In this study, putrescine and modified atmosphere packaging (MAP) were applied during cold storage in order to maintain the quality and extend the shelf life of strawberry fruit. The commercial ripening fruit were treated with 1 mM putrescine and stored in MAP for 20 days. The quality characteristics such as weight loss, soluble solids content, titratable acidity, fruit color, organic acid and phenolic content were measured and analyzed on days 4, 8, 12, 16 and 20 of storage. At the end of 20 days of the cold storage, the highest weight loss was in control treatment (%). The decrease in soluble solids content (SSC) and titratable acidity (TA) values during cold storage was slowed down by MAP and putrescine treatments. Organic acids and phenolic compounds were significantly affected by storage time and MAP and putrescine treatments. After 20 days of the cold storage, citric acid (748.91 mg 100 g -1) and malic acid (258.34 mg 100 g-1), which were determined as basic organic acids, were highest in putrescine treatment. Shikimic acid (0.77 mg 100 g-1) and isocitric acid (112.58 mg 100 g-1) as phenolic compounds were highest in MAP and MAP+ putrescine treatments, respectively. These results releaved that the application of putrescine and modified atmosphere packaging (MAP) during cold storage significantly extends the market life of strawberries by preserving their quality attributes.

Simulation and Validation of a Novel Colorimetric Three‐Layer Intelligent Indicators With Different Binders to Monitor Freshness of Atlantic Bonito (Sarda sarda) Under Two Different Atmospheres

ABSTRACTReal‐time monitoring of spoilage/freshness of perishable food products using intelligent indicators under commercial packaging conditions is of interest. Thus, this study is aimed at fabricating intelligent indicators to determine the possibility of using developed indicators to monitor fish freshness packaged under real packaging conditions. Bromothymol blue (BTB) dye and two different binders (methyl cellulose [MC] and cellulose acetate [CA]) were used to fabricate four different indicators, with the addition of NaOH for carbon dioxide (CO2) or HCl for total volatile basic nitrogen (TVB‐N) sensitive indicators. The colour of produced indicators was observed during 10‐day simulations using CO2 and trimethyl amine (TMA) at different concentrations (0%–30% for both) at 4°C. BTB‐MC‐NaOH changed from blue to green at 15% CO2, while BTB‐CA‐NaOH changed from green to yellow at 25% CO2. Both BTB‐MC‐HCl and BTB‐CA‐HCl indicators changed colour completely at 15% TMA (BTB‐MC‐HCl from yellow to navy and BTB‐CA‐HCl from yellow to green). Indicators were used to monitor the spoilage of Atlantic bonito for 10 days at 4°C under two different modified atmosphere packaging (MAP) conditions (30% CO2, 70% nitrogen (N2) and 100% N2). Headspace gas analysis, pH, TVB‐N, TMA, microbiology, sensory and colour analyses were conducted. For 30% CO2 70% N2, CO2‐sensitive indicators showed a colour change responding to CO2 used, while TVB‐N sensitive indicators showed no visible colour change since the TMA level in packages did not reach the spoilage threshold. Colour transition was also not clear in any of indicators under 100% N2‐packaging, since neither colour‐changing range of CO2 or TMA was reached.