Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review

Ongoing global drive for a healthier diet has led to a rise in demand for convenient and fresh food produce, with high nutritional value and free of additives. Minimally fresh processed fruits and vegetables, satisfies the consumers’ perception of a high nutritional quality and convenience produce. Minimally processed fruit and vegetables are susceptible to increased deterioration in quality and microbial infestation due to increase in endogenous enzymatic processes and respiration rate. Modified atmosphere packaging (MAP) technology offers the possibility to retard produce respiration rate and extend the shelf life of fresh produce. However, it is important to correlate the permeability properties of the packing films with the respiration rate of the produce, in order to avoid anaerobic conditions which could lead into fermentation of produce and accumulation of ethanol. Hence, mathematical prediction modelling is now widely applied in the design and development of effective MAP technology in both whole and minimally processed fresh produce. With increasing global interest in postharvest handling and nutrition value of pomegranate, MAP of minimally processed pomegranate arils offers additional innovative tool for optimal use and value addition, including the utilization of lower-grade fruit with superficial peel defects such as; cracks, splits, and sunburnt. This review paper highlights the current status and applications of modified atmosphere packaging in whole fruit and minimally processed pomegranate arils and identifies future prospects.     

Modified atmosphere packaging of fresh produce: Current status and future needs

Fresh produce is more susceptible to disease organisms because of increase in the respiration rate after harvesting. The respiration of fresh fruits and vegetables can be reduced by many preservation techniques. Modified atmosphere packaging (MAP) technology is largely used for minimally processed fruits and vegetables including fresh, “ready-to-use” vegetables. Extensive research has been done in this research area for many decades. Oxygen, CO₂, and N₂, are most often used in MAP. The recommended percentage of O₂ in a modified atmosphere for fruits and vegetables for both safety and quality falls between 1 and 5%. Although other gases such as nitrous and nitric oxides, sulphur dioxide, ethylene, chlorine, as well as ozone and propylene oxide have also been investigated, they have not been applied commercially due to safety, regulatory, and cost considerations. Successful control of both product respiration and ethylene production and perception by MAP can result in a fruit or vegetable product of high organoleptic quality; however, control of these processes is dependent on temperature control.     

国内新鲜食品气调包装技术研究现状

气调包装是一种重要的食品保鲜方法,可以有效延长产品的货架期。使用气调包装技术保鲜食品时,影响保鲜效果的因素主要有三个,一是包装气体的初始组分,二是保鲜过程中包装气体的变化,三是保鲜的温湿度条件。总结目前常用的两种果蔬呼吸模型,并分析其适用范围。总结出保鲜新鲜果蔬、鲜切蔬菜和肉类产品的初始气体组分。介绍不同包装膜对包装内外气体交换的影响。概述气调包装温湿度的相关研究。最后,对气调包装技术研究提出建议。     

PACKING TECHNOLOGY FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES

Flexible plastic packaging in the fresh produce industry has functioned in the past to facilitate product handling and provide brand identification. Greater emphasis on freshness and product quality has resulted in a re-evaluation of plastic for fresh and minimally processed products. Polyvinylchloride, used primarily for overwrapping, and polyethylene, used for bags, have been the most popular films, but co-extrusion technology has provided a means of controlling gas transmission rates. Individual film wrapping represents a rediscovery of an old technique that has applications in prevention of shrinkage and altering of ripening patterns. Modified atmosphere packaging and value added products represent other new technologies that use packaging to extend shelf-life.     

Influence of Modified Atmosphere Packaging and Osmotic Dehydration on the Quality Maintenance of Minimally Processed Guavas

ABSTRACT: The quality of minimally processed guavas ( Psidium guajava L.), osmotically dehydrated and packed under passive modified atmosphere, was evaluated during 24 d of storage at 5 °C. Modified atmosphere packaging (MAP) in polyethylene terephthalate (PET) containers had a strong influence on color preservation and weight loss of the guavas. Significant changes in the texture were found due to osmotic dehydration, but the color of the fresh fruit remained unchanged. Osmotically dehydrated guavas stored in MAP showed good microbial conditions during storage. The combination of storage temperature, modified atmosphere packaging, and the osmotic dehydration process maintained the quality of the guavas during 24 d of storage.     

The microbiological safety of minimally processed vegetables

Summary Demand for fresh, convenient, minimally processed vegetables has led to an increase in the quantity and variety of products available to the consumer. Modified atmosphere packaging, in combination with refrigeration, is increasingly being employed as a mild preservation technique to ensure quality and storage-life. The fresh nature of these products, together with the mild processing techniques and subsequent storage conditions, have presented indigenous and pathogenic microorganisms with new ecosystems and potential infection vehicles; a number of outbreaks of foodborne disease being attributed to their consumption. Psychrotrophic pathogens and pathogens which are capable of maintaining an infectious potential under mild preservation regimes are of particular concern; Listeria monocytogenes , Aeromonas hydrophila and Clostridium botulinum being amongst the most notable. This review describes the processing, packaging and storage procedures involved in the production of minimally processed vegetables, and details their impact upon the survival and growth of associated pathogens. Gaps in our current understanding of the consequences of this novel technology for microbiological safety are highlighted.     

Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables

Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be implemented with the aim to reduce the rate of deterioration of fresh-cut commodities. Such strategies include low temperature maintenance from harvest to retail and the application of physical and chemical treatments such as modified atmosphere packaging (MAP) with low O₂ and high CO₂ levels and antioxidant dips. Other technologies such as edible coatings with natural additives, new generation of coatings using nanotechnological solutions such as nanoparticles, nanoencapsulation, and multilayered systems, and nonconventional atmospheres such as the use of pressurized inert/noble gases and high levels of O₂ have gained a lot of interest as a possibility to extend the shelf life of minimally processed fruits and vegetables. However, the high perishability of these products challenges in many cases their marketability by not achieving sufficient shelf life to survive the distribution system, requiring the combination of treatments to assure safety and quality. This review reports the recent advances in the use of MAP, edible coatings, and the combined effect of both technologies to extend the shelf life of fresh-cut fruits and vegetables.     

Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods

Modified atmosphere packaging (MAP) has been applied in the food industry for about 90 years to extend shelf life and maintain quality of fresh and fresh-cut foods. Recently, MAP has experienced a rapid development in both scientific and industrial communities, which was one of the most appropriate and practical technologies for packaging fresh and fresh-cut produce. This paper reviews some recent developments of newly emerged MAP systems such as high-oxygen MAP, controlled MAP, and intelligent MAP and provides an overview of MAP applications for fresh and fresh-cut fruits, vegetables, mushrooms, meat, and aquatic products.     

MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS

Extension of the shelf-life of meat and poultry products is one of the technology needs to meet the demands of consumers. In this respect, increasing attention is put on packaging techniques. Modified atmosphere packaging (MAP) and vacuum packaging (VP) are recent innovations that have been gaining importance as preservation techniques to improve the shelf-life of meat and poultry. MAP provides alterations of atmospheric gas concentrations in the pack. Controlled atmosphere (CA) packaging is also MAP, wherein the selected atmospheric concentration of gas is actively maintained throughout the storage period. In VP, air is completely removed. The three principal gases used in MAP are carbon dioxide (to inhibit bacteria and moulds), nitrogen (to avoid oxidation of fats and pack collapse), and oxygen (to prevent anaerobic growth). Retention of meat color is better in MAP than in VP. However, color is regained when meat is removed from VP packets and exposed to air. Microbial profiles of MAP- and VP-meat do not differ significantly. MAP offers several unique advantages for retaining the desirable market quality of products. The safety of MAP meat is still a concern under temperature abuse conditions but it can be improved by coupling with hurdle technology and proper preservation systems. Active packaging is a significant area of advancement of MAP technology to further improve the safety of meat and poultry products. This contribution critically reviews the existing knowledge on MAP and VP of meat and poultry in order to broaden our understanding of the subject and to suggest further areas of research to effectively use these technologies for marketing safe meat and poultry products.     

MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS

Extension of the shelf-life of meat and poultry products is one of the technology needs to meet the demands of consumers. In this respect, increasing attention is put on packaging techniques. Modified atmosphere packaging (MAP) and vacuum packaging (VP) are recent innovations that have been gaining importance as preservation techniques to improve the shelf-life of meat and poultry. MAP provides alterations of atmospheric gas concentrations in the pack. Controlled atmosphere (CA) packaging is also MAP, wherein the selected atmospheric concentration of gas is actively maintained throughout the storage period. In VP, air is completely removed. The three principal gases used in MAP are carbon dioxide (to inhibit bacteria and moulds), nitrogen (to avoid oxidation of fats and pack collapse), and oxygen (to prevent anaerobic growth). Retention of meat color is better in MAP than in VP. However, color is regained when meat is removed from VP packets and exposed to air. Microbial profiles of MAP- and VP-meat do not differ significantly. MAP offers several unique advantages for retaining the desirable market quality of products. The safety of MAP meat is still a concern under temperature abuse conditions but it can be improved by coupling with hurdle technology and proper preservation systems. Active packaging is a significant area of advancement of MAP technology to further improve the safety of meat and poultry products. This contribution critically reviews the existing knowledge on MAP and VP of meat and poultry in order to broaden our understanding of the subject and to suggest further areas of research to effectively use these technologies for marketing safe meat and poultry products.     

Effect of packaging on shelf-life of minimally processed Bok Choy (Brassica chinensis L.)

Different methods of packaging were investigated for their effectiveness in inhibiting quality deterioration of minimally processed Bok Choy (Brassica chinensis L.). Modified atmosphere packaging (MAP) flushed with 5% O₂ and 2% CO₂ resulted in a reduction of respiration rate and ion leakage of minimally processed Bok Choy stored at 10 °C. The chlorophyll content and F_v/F_m value of minimally processed Bok Choy in MAP decreased much slowly than those of Bok Choy sealed directly in polyethylene (PE) bag or in perforated oriented polypropylene (POPP) bag. Weight loss of Bok Choy in MAP and sealed directly in PE were only 1.3%, while that in POPP reached a high value of 11% during the storage of 10 days. The shelf-life of minimally processed Bok Choy in MAP, sealed directly in PE and in POPP bag at 10 °C were 10, 6 and 4 days, respectively, according to the sensory quality evaluation.     

国内外鱼和鱼制品的气调保鲜研究

气调保鲜包装能抑制微生物的生长和氧化反应,从而延长食品货架期。延长的能力取决于食品种类、脂肪含量、原细菌数、混合气体的组成、气体和食品的体积比,最重要的是储藏温度。鱼制品的货架期受微生物活性的限制,有些高脂鱼或超低温储藏的鱼制品受微生物作用的影响很小。另外,MAP制品的微生物安全是首要考虑。     

Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods

Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application.     

果蔬自发气调包装中呼吸速率研究进展

气调包装可以有效延长果蔬保鲜期,减少果蔬储运过程中腐败变质造成的浪费。其中自发气调包装利用果蔬自身的呼吸作用和包装薄膜选择透过性,建立适宜果蔬保存的气体环境,降低果蔬的生理消耗,对延长保鲜期有明显功效。自发气调包装关键技术是果蔬呼吸速率和包装内外气体交换。本文综述了呼吸速率三种测量方法,分析了基于酶动力学和化学反应原理构建的果蔬呼吸速率模型,并基于阿伦尼乌斯方程和一元一次线性方程描述了模型参数对温度的依赖性,按照逻辑关系整合模型,总结出求解果蔬呼吸速率的路径以及选择适宜包装材料的方法。随着时代的发展自发气调包装技术将成为果蔬储运保鲜重要的应用方向,未来呼吸速率模型将更加细化,精准化,同时果蔬呼吸速率库的建立也更有利于自发气调包装的推广。     

Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables

Fresh fruits and vegetables are important parts of the human diet. The consumer demand for fruits and vegetables is increasing due to their rich nutritional value, appealing taste, and healthy perception. However, due to their highly perishable nature, appropriate preservation technologies must be developed to meet the consumer’s demand for healthy, additive-free, microbiologically safe, and high quality fresh fruits and vegetables. The preservation technologies based on modification or control of pressure alters the normal atmospheric pressure of the preservation environment. The materials to be preserved are subjected to either very high or low pressure to extend their shelf life. The mechanism, advantages, and limitations of pressure modification-based preservation methods such as high hydrostatic pressure, hyperbaric treatment, vacuum cooling, hypobaric storage, and vacuum packaging focusing on their applicability to fresh fruits and vegetables have been reviewed. This review suggests that these technologies have potential to extend the shelf life and achieve a better preservation of the quality of fresh fruits and vegetables.     

QUALITY OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

Consumer demand for fresh fruits and vegetables coupled with a demand for convenience is fueling an interest in minimally processed products. Advances in packaging technology provide a potential for improved quality and extended shelf-life of these products, but little is known about the physiological, microbiological and nutritional consequences of minimal processing. Mass marketing and brand-label identification of these products will require a new perspective on shelf-life and quality assurance. A systems approach has been proposed as a framework for quality management of fresh and minimally processed product based on the concept of providing the consumer with optimum quality at purchase and consumption.     

生鲜果蔬物流及包装技术研究与展望

生鲜果蔬是人们膳食结构的基本组成,在国民经济发展中占有重要的战略地位。然而,生鲜果蔬在物流过程中存在保质期短、营养流失严重等难题,难以满足产业快速发展及人们对高品质生活的需求。作者从生鲜果蔬动态物流保鲜的视角,从采后预冷技术、物流包装材料与技术、蓄冷与保温技术、物流过程品质监测技术等方面,全面综述了国内外生鲜果蔬物流及包装技术的研究现状和科技前沿,并对未来的研究趋势进行了展望,旨为生鲜果蔬物流与包装技术的科技创新和产业发展提供参考。     

Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents

Minimal processing of potatoes was studied by using different treatments of cut potatoes in combination with modified atmosphere packaging. Different packaging materials and peeling methods were evaluated. An L-cysteine (0.5%) and citric acid (2%) mixture prevented browning of potatoes effectively. Active modification of the atmosphere inside the package was necessary to achieve extended shelf-life. Nitrogen flushing was more effective than other gas treatments with a highly permeable multilayered polyolefin packaging material. Hand peeling and lye peeling resulted in better quality, but abrasion peeling was undesirable for fresh potatoes. The shelf-life of the minimally processed products could be extended to nearly 3 wk under refrigerated storage.     

金枪鱼气调保鲜技术的研究进展

气调保鲜技术通过抑制微生物繁殖和降低氧化速率以达到延长水产品货架期的目的。在金枪鱼气调保鲜中,CO2的抑菌作用十分重要,O2对于肉色保持也必不可少,而经CO发色的肉制品是否可以食用国内外仍存在较大分歧。气调包装金枪鱼货架期的延长取决于贮藏温度、气体比例、包装材料、包装物体积比以及初始微生物的含量等因素,其中贮藏温度最为关键。气调包装对水产品货架期的延长明显优于空气包装。本文主要介绍了金枪鱼气调保鲜技术的研究现状,并指出可以从包装外形、气调包装和其他保鲜方法的结合,以及温度波动下气调包装是否能有效减损保质等方面进行今后的研究。     

Evaluation of Zein Films as Modified Atmosphere Packaging for Fresh Broccoli

ABSTRACT: Modified atmosphere packaging (MAP) is increasingly used with minimally processed produce. Increased MAP usage coupled with negative environmental views associated with nondegradable synthetic packaging materials creates a need for biodegradable films. Zein films plasticized with oleic acid had been proposed for biodegradable packaging applications. Conversion treatments including lamination and coating films with tung oil were reported to improve water vapor and gas barrier properties of films. In this work, the ability of treated and untreated zein films to perform as MAP for fresh broccoli florets was investigated. Florets were packaged in glass jars sealed with zein films and stored under refrigeration for 6 d. Headspace oxygen and carbon dioxide concentrations were monitored during storage. Tested films allowed the development of modified atmospheres inside the packages. Broccoli florets packaged in the test films maintained their original firmness and color.