Modified Atmosphere Packaging Conditions Research Articles

Impact of Modified Atmosphere Packaging Conditions on Quality of Dates: Experimental Study and Predictive Analysis Using Artificial Neural Networks.

Dates are highly perishable fruits, and maintaining their quality during storage is crucial. The current study aims to investigate the impact of storage conditions on the quality of dates (Khalas and Sukary cultivars) at the Tamer stage and predict their quality attributes during storage using artificial neural networks (ANN). The studied storage conditions were the modified atmosphere packing (MAP) gases (CO2, O2, and N), packaging materials, storage temperature, and storage time, and the evaluated quality attributes were moisture content, firmness, color parameters (L*, a*, b*, and ∆E), pH, water activity, total soluble solids, and microbial contamination. The findings demonstrated that the storage conditions significantly impacted (p < 0.05) the quality of the two stored date cultivars. The use of MAP with 20% CO2 + 80% N had a high potential to decrease the rate of color transformation and microbial growth of dates stored at 4 °C for both stored date cultivars. The developed ANN models efficiently predicted the quality changes of stored dates closely aligned with observed values under the different storage conditions, as evidenced by low Root Mean Square Error (RMSE) and Mean Absolute Percentage Error (MAPE) values. In addition, the reliability of the developed ANN models was further affirmed by the linear regression between predicted and measured values, which closely follow the 1:1 line, with R2 values ranging from 0.766 to 0.980, the ANN models demonstrate accurate estimating of fruit quality attributes. The study's findings contribute to food quality and supply chain management through the identification of optimal storage conditions and predicting the fruit quality during storage under different atmosphere conditions, thereby minimizing food waste and enhancing food safety.

Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions

Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions

Synergistic effect of some post-harvest treatments and passive modified atmosphere packaging conditions on cold storability of Canino apricot fruits

The effect of some post-harvest treatments including salicylic acid (SA), Polyethylene Glycol (PEG) and antioxidants combined with two passive modified atmosphere packaging (MAP) as a supplementary cold storage treatments to extend storability and reduce chilling injury symptoms of Canino apricot (Prunus armeniaca) during storage at 1 ± 1 oC for 21 days followed by 5 days at 18 ± 2 oC as a marketing condition simulation, was evaluated during 2018 and 2019 seasons. Physical properties, greatly affected with both factors of study. The great effect in this respect was obtained with 1 mM SA and 0.4% PEG plus polypropylene film as type of passive modified atmosphere during cold storage and marketing period. These treatments affected by decreasing discarded %, chilling injury (scale) and weight loss %, whereas fruit firmness were highest values. Packed apricots of polypropylene film and treated by 0.4% PEG, 1.0 mM SA and combined of ascorbic and citric acids (1:0.5) significantly promote fruit quality properties , increased TSS, phenols and carotenoides components values and decreased total acidity values, in addition, it reduces the decrease in the ascorbic acid content . Also, were more effective in increasing activity of peroxidase and catalase enzymes, in addition to reducing electrolyte leakage values and respiration rate. Controlling chilling injury, minimizing electrolyte leakage, respiration rate and protected cell walls as well as improve enzymes activity are considered a good indicators to increase storage longevity and high quality. So, it could be suggested that, salicylic acid at 1.0 mM or Polyethylene Glycol at 0.4 % and packed with passive modified atmosphere (polypropylene film,) were more effective in reducing fruit losses, decay `and keeping quality of “Canino” apricot fruits through cold storage at 1 ± 1 oC for 21 days followed by 5 days at 18 ± 2 oC as a marketing condition simulation.

Effects of chitosan and sodium alginate active coatings containing ε-polysine on qualities of cultured pufferfish (Takifugu obscurus) during cold storage

The present study evaluated the effects of chitosan (CH) and sodium alginate (SA) bioactive coatings containing 0.1, 0.2 and 0.3% ε-polylysine (ε-PL) combined with high CO2 modified atmosphere packaging conditions (MAP, 60% CO2/5% O2/35% N2) on the quality of cultured pufferfish (Takifugu obscurus) at 4 °C for 18 days. Results showed that CH-SA coatings containing ε-PL and high CO2 MAP treatments could significantly lower total viable count (TVC), Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria counts (LAB), and reduce the productions of off-flavor compounds including total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. Volatile compounds were identified and quantified by SPME gas chromatography–mass spectrometer (SPME-GC/MS) for pufferfish during cold storage and the bioactive coating treated pufferfish significantly lowered the relative content of fishy flavor compounds, such as 1-octen-3-ol, hexanal, (E)-2-octenal, octanal and 2,3-butanedione. Further, CH-SA coatings containing ε-PL and high CO2 MAP treatments could more efficiently retard the water migration by magnetic resonance imaging (MRI) results, and maintained the quality of pufferfish during storage at 4 °C according to organoleptic evaluation results.

Ready-to-eat cherry tomatoes: Passive modified atmosphere packaging conditions for shelf life extension

Abstract This work evaluated the application of passive modified atmosphere packaging (MAP) technology for shelf life extension of ready-to-eat cherry tomatoes (cv. Tiny Bell), assessing the influence of perforated and non-perforated packaging films on product’s physicochemical, sensory and nutritional quality. Cherry tomatoes were washed, sanitized and packaged in continuous (PE) and perforated (pPE) polyethylene and perforated polypropylene (pPP). Packaged tomatoes and unpackaged tomatoes as control were stored at 7 °C for 21 d. MAP technology proved to be beneficial for cherry tomato postharvest preservation, showing reduced weight loss and sensory deterioration with respect to control. Moderate atmospheric modification achieved with the films studied (14–19 kPa for O2 and 2–3 kPa for CO2) showed a significant effect in climacteric peak magnitude. Color and firmness retention were observed for tomatoes in MAP conditions: hue angle was reduced by 5% in MAP in contrast to 18% in control, while firmness remained constant in MAP and showed a loss of 37% for control tomatoes. Lowest O2 concentrations achieved using PE packages (14.2 kPa) resulted in the highest firmness retention and greater reduction of respiration rate. MAP did not have an effect on nutritional quality, showing 11% loss of antioxidant capacity and 40% lycopene loss, as observed for control tomatoes. Considering sensory quality, ready-to-eat cherry tomatoes packaged in PE exhibited a shelf life of at least 21 d at 7 °C. This is the packaging condition recommended for cherry tomato (cv. Tiny Bell) postharvest refrigerated storage in the present study.

Combined effects of natural substances and modified atmosphere packaging on reducing enzymatic browning and postharvest decay of longan fruit

SummaryAn integrated control strategy on preventing pericarp browning (BI) and decay incidence (DI) of longan fruit was investigated to replace sulphur dioxide (SO2) fumigation. Fruit was treated with 5% ascorbic acid (AA), citric acid (CA), oxalic acid (OA), thymol (TH) and 2% chitosan (CH) for 5 min; sealed under modified atmosphere packaging (MAP) using high permeable film; and stored at 5 °C. Fruit treated with distilled water and sealed under MAP condition (MAPC) and air condition (AIRC) was used as controls. Combined effects of chemical treatments and MAP maintained quality of longan for 56 and 49 days in CH and TH, respectively, as compared to 28 days in MAPC and 21 days in AIRC. AA, CA and OA prevented BI, restrained enzyme activities and maintained high phenols. AA, CA and OA were most potent BI inhibitors; however, DI was the limitation of these treatments, while CH and TH effectively inhibited DI.

Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging.

The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with modified atmosphere packaging on the survival/growth of Listeria innocua 2030c (as a surrogate for Listeria monocytogenes) and on sensory attributes of ready-to-eat 'lombo' over storage time. Sliced 'lombo', a traditional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lactobacillus sakei ST153 (isolated from 'salpicão') and BLC35 culture (with Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) as protective cultures. Samples were packed in two modified atmosphere packaging conditions (20% CO2/80% N2 and 40% CO2/60% N2) and stored at 5 ℃ for 124 days. Both cultures led to a reduction of 1-2 log CFU/g of L. innocua 2030c after 12 h; however, at the end of storage only Lb. sakei ST153 maintained this antilisterial effect, which was more evident at 40% CO2/60% N2. The influence of cultures addition and modified atmosphere packaging conditions on the sensory characteristics of the product were not significant. Thus, Lb. sakei ST153 combined with modified atmosphere packaging is a strong candidate to be used in a biopreservation strategy maintaining the traditional sensory quality of cured-smoked pork products and increasing their safety with respect to Listeria spp.

Increasing the quality and impact of manuscripts in the field of new materials

Increasing the quality and impact of manuscripts in the field of new materials

Effects of modified atmosphere packaging conditions on quality preservation of powdered infant formula

The effect of different modified atmospheres (100% N2, 100% CO2, 70% N2/30% CO2, 50% N2/50% CO2, and air) on the quality preservation of powdered infant formula was investigated by a storage test at 30°C. Metal can packages of 400 g per unit were stored for 493 days with periodic measurements of package gas composition and product quality attributes, which included peroxide value (POV), pH, titratable acidity, bifidobacteria count, hydroxymethylfurfural content, surface colour, and solubility. In the air package, POV as an oxidative quality index increased highly along with oxygen concentration decrease, reaching a maximum of 58.7 meq/kg lipid at 350 days. Compared with the air package, POV increase of the product was significantly lower, with all the O2‐excluded modified atmosphere packages showing a maximum of 28.5 to 29.3 meq/kg at 350 days. Packages of high CO2 concentration experienced a pH decrease and an acidity increase of the stored product caused by dissolution of CO2. The count of bifidobacteria in the product was maintained higher after 119 days in the package of 100% CO2 than in the other packages. Hydroxymethylfurfural content showed a slight increase after an initial period of slight decrease, with little difference among the package treatments. There were no significant changes in product solubility and surface colour during storage. Considering that the high CO2 atmosphere helps the survival of bifidobacteria and protects the product from oxidation without negative effects on the other quality attributes, it is suggested for use in packaging of powdered infant formula.

Effect of alternatives to chlorine washing for sanitizing fresh coriander

Fresh coriander leaves are highly perishable in nature and their sensory quality and nutritional value decreases without proper processing or preservation. In the present study, three aqueous solutions of sodium hypochlorite (SH, 100mg/L), chlorine dioxide (CD, 10mg/L), and sodium butyl p-hydroxybenzoate (SBPH, 12mg/L), and tap water, were used to treat fresh coriander for 15min. The treated samples were packed in PVC boxes with ambient air under packaged under passive modified atmosphere packaging conditions and stored at 4°C for 10days. Effects of washing treatments on color, total chlorophyll contents, ascorbic acid contents, total contents of phenolic compounds, and total aerobic bacterial counts (APC) were investigated. CD treatment has the least detrimental effects on color, total chlorophyll contents and ascorbic acid contents of fresh coriander, followed by SH treatment. In addition, CD treatment showed a greater reduction in APC and maintained the microbial load at lower levels than other treatments during the 10-day storage period.

Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello

The aim of this study was to analyze application of quality function deployment on examining the shelf-life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 °C. Mushrooms were packaged under three modified atmosphere packaging conditions: high nitrogen packaging (HNP); low carbon dioxide packaging (LCP); low oxygen packaging (LOP). Packaging with air inside initially was used as the atmosphere treatment (AIR). In respect to color changes, total color difference and browning index showed the greatest range for HNP and the smallest range for LOP. Regarding sensory analysis, LOP and AIR had the best results for overall quality compared to LCP and HNP. Odor characteristics were best scored for LOP while AIR had the worst impact on this feature. The highest level of quality deterioration was observed for LCP and HNP mushrooms while AIR mushrooms had the lowest level of deterioration. Quality function deployment showed that the best 'Quality Score' was for LOP, followed by AIR. LCP and HNP had the worst 'Quality Score' during the entire shelf-life.

Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat.

Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O2, to extend the shelf life of beef. Beef slices were wrapped in special three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some without REO (non active packaging, NAP), and stored at 4°C for 20days. The use of REO proved efficacious in every storage condition, as seen in the lower counts of psychrotrophics, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat. Sensory and colourimetric analyses showed that the best packaging conditions were high-O2 atmosphere in combination with REO. Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged under aerobic conditions and 14-15days for AP samples in high-O2 conditions.

The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions.

The aim of this study was to determine the influence of different packaging materials on meat quality during cold storage. Therefore pork loins (m. longissimus thoracis et lumborum) obtained from crossbred pigs (Polish Landrance x Duroc, n = 6) were stored at 2 ℃ in modified atmosphere packs (80% O2, 20% CO2) in four types of trays, which differ in gas permeability. Physicochemical (headspace gas composition, pH, colour, drip loss, cooking loss, shear force, the basic composition and fatty acid profile) and microbiological ( Salmonella spp., Escherichia coli, Enterobacteriaceae, total aerobic plates count, total psychrotrophic bacteria count, the number of lactic acid bacteria, Pseudomonas spp., the general amount of yeast and mold) parameters were monitored for up to 12 days. At the end of the storage period no differences in most physicochemical properties of pork loin due to type of packaging were found, however trays with high gas permeability had the greatest impact on total aerobic plates count and Pseudomonas spp. growth.

Effect of Initial Gas Flushing or Vacuum Packaging on the Ripening Dynamics and Preference forKimchi, a Korean Fermented Vegetable

The effects of vacuum or modified atmosphere packaging conditions on the ripening dynamics of kimchi and sensory preference were investigated to determine the potential of initial atmospheric flushing as a method for improving quality at consumption. In all the packaging treatments (control of air, vacuumizing, CO2 flushing and N2 flushing), the partial pressures of O2 and N2 remained at nearly constant initial levels; therefore, the increases of package pressures were dominantly caused by the increases in the CO2 partial pressures as a result of kimchi fermentation. The CO2 production from kimchi was greater in the vacuumed and CO2-flushed packages. The initial vacuumed treatment helped to maintain relatively lower pressure during extended storage, and the pressure of the CO2-flushed package could have been reduced as a result of the high solubility of CO2 in the aqueous product. Initial CO2 flushing also provided the packaged product with a pleasant cool flavour at the properly ripened state.

The Volatile Compounds, Free Fatty Acid Composition and Microbiological Properties of Sepet Cheese Packaged with Different Modified Atmosphere Conditions

The objective of this present study was to investigate traditional sepet cheese samples which were packaged with different modified atmosphere conditions (MAP). The volatile compounds, free fatty acid composition and microbiological properties of Sepet cheeses were analyzed on 1., 45., 90. and 180. day of the storage period at +4°C. In packaking of cheese, three different modified atmosphere packaging conditions were tried. These cheeses were packaged into polystyrene packages that include 100% N2 (N), 80% N2 + 20% CO2 (NC), 100% CO2 (C). In accordance with volatile compounds of sepet cheese samples, it was shown that control cheese sample was different from MAP samples in terms of aroma fractions. MAP samples showed variability in preservation of aroma fractions. When fatty acid composition during the storage period was researched, it was found that there was a significant difference in all samples. When microbiological properties were investigated statistically, it was determined that there was not a significant difference in samples during storage. In general, it could be said that sepet cheeses that were packaged in different modified conditions protected their specialities better.

Effects of passive and active modified atmosphere packaging conditions on quality parameters of minimally processed table grapes during cold storage

Effects of passive and active modified atmosphere packaging conditions on quality parameters of minimally processed table grapes during cold storage

Effect of Modified Atmosphere Packaging (MAP) on the Quality of Sea Buckthorn Berry Fruits during Postharvest Storage

AbstractThe effect of modified atmosphere packaging (MAP) on the quality of the berry fruits of sea buckthorn (SBT) during refrigerated storage was investigated. SBT berries were packaged in 160 and 525 oxygen transmission rate (OTR) films or in vented clamshell containers (air control) and stored at 10C for 10 days. Changes in the quality of the berries were determined by the evaluation of their headspace composition, moisture content, dry weight, pH level, color, total soluble solids, texture and antioxidant activity. The results indicated that the 160 OTR film presented good competency to maintain a proper atmosphere for storage. Both the 160 and 525 OTR films showed better capability for retaining the firm and springy texture of the berries, as well as their weight. The total soluble solids of 160 OTR packed fruits remained a stable value. The pH of SBT berries packed in different films and control samples increased in general during storage compared with the initial pH of fruits. The antioxidant activity of the berries was higher in MAP samples, especially those in the 160 OTR packages.Practical ApplicationsThis is the first study on the storage characteristics of berry fruit of sea buckthorn (SBT) under modified atmosphere packaging conditions. Film of 160 oxygen transmission rate (OTR) effectively maintained the initial quality parameters and antioxidant activity of berries by slowing down the respiration intensity. It may be because 160 OTR provided excellent CO2/O2 exchange performance to supply a desired gaseous environment of berry fruit. Thus, 160 OTR could be used as a potential packaging film for SBT berry on maintaining fruit quality and antioxidant activity. Furthermore, 160 OTR to different food systems of vegetables, mushrooms and juicy fruits can greatly maintain the nutritional value, product quality and fresh supply. The results of the present study can also serve as an assistive technology combined with other preservation techniques such as ice temperature, controlled atmosphere storage and so on to achieve desirable storage performance.

Effect of Modified Atmosphere Packaging on Physicochemical, Sensory and Microbiological Properties of Spray‐Dried Sea Buckthorn Fruit Juice Powder

AbstractSea buckthorn fruit juice powder was developed in order to assess the shelf stability by spray drying process. The developed product was packed in paper foil polyethylene pouch, sealed under different modified atmosphere packaging conditions, viz. air, CO2, N2 and vacuum, and stored at room temperature. Physicochemical properties of juice powder show that the sugars significantly increased, while vitamins C and E, total phenols, carotenoids and anthocyanins significantly reduced during storage at the above conditions. Moisture, bulk density, solubility, dispersibility and browning exhibited slight insignificant changes. Sensory properties of stored juice powder show that the vacuum‐packed samples recorded highest organoleptic scores and air‐packed samples showed least scores. Microbiological properties show that the product exhibited nil microbial growth and they were acceptable up to a period of 8 months. Vacuum‐stored samples exhibited superior qualities when compared to air‐, CO2‐ and N2‐stored samples in terms of physicochemical, sensory and microbiological properties.Practical ApplicationsSea buckthorn fruit juice can be converted into powder form and can be utilized throughout the year because of spray drying process. The product stability can be enhanced by adopting modified atmosphere packing as a novel technique; therefore, this study will help the entrepreneur to successfully utilize this product by reconstituting it into juice and further it into products such as jam, ready to serve and squash during off‐season period also. This study will find a path to market the product successfully because of its higher shelf stability.

Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef

SummaryThe objective of this study was to evaluate the influence of two different vacuum ageing times (7 and 14 days) and the impact of the modified atmosphere packaging (MAP) configuration (gas/product ratios: 0.5 and 1 and gas composition: 70% O2 + 30% CO2 and 40% O2 + 30% CO2 + 30% N2) on the quality of fresh beef during subsequent storage at 4 °C. For this purpose, three separate experiments were performed. For each experiment, two different muscles (Longissimus dorsi and Biceps femoris) were sampled from four double‐muscled Belgian Blue beef carcasses. Next to colour, also the evolution in microbial load, pH, O2 and CO2 in the headspace and lipid oxidation at the meat surface were evaluated. A vacuum ageing for 14 days compared with 7 days resulted in a higher initial microbial load on the day of MAP packaging, which resulted finally in a significantly shorter shelf life. This ageing effect was less pronounced on the colour stability and lipid oxidation of the meat samples. No significant influence of the packaging configuration on any of the analysed parameters (colour, microbial load, pH and lipid oxidation at the meat surface) was observed.

Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage

SummaryThis study compared the behaviour of hot paprika (Capsicum annuum L.) samples from the district of La Vera and the region of Murcia packaged in five different conditions during storage. The following five different packaging conditions were used in this study: modified atmosphere packaging with three different conditions (100% N2; 50% N2 and 50% CO2; and 100% CO2), vacuum packaging and traditional packaging (product packaging system without modifying the atmosphere). After the samples were packaged, they were stored for 8 months at room temperature (normal storage conditions). The following parameters were used to indicate the quality of the samples: Aw, ASTA colour, CIEL*a*b* colour parameters, and the composition of red and yellow compounds. The results indicate that the modified atmosphere packaging and vacuum packaging exerted a protective effect on the paprika quality characteristics regardless of the paprika origin. However, no clear differences were detected between the effect of vacuum packaging and the different modified atmosphere packaging conditions.