Modified atmosphere packaging development

Modified atmosphere packaging (MAP) technology involves the alteration of the gas atmosphere inside a food package to preserve the food quality and extend its shelf life. This technology dates back to 1979 when Marks and Spencer introduced it commercially in the United Kingdom for the first time for processed meat products. MAP provides an extension in food shelf life with minimum or no changes in the food attributes. This rationale is achieved on the basis of MAP principles which are reduction in undesirable changes in food, control of microbial growth, and prevention of product contamination. This work describes the development of modified atmosphere packaging technology and the contribution of polysaccharides to it. Firstly, an elaborated discussion on strategies involved in MAP is provided which deals with the types of gases or gas mixtures used for different food product types. Thereafter, the effect of MAP on the shelf life of different food types is elucidated, followed by a discussion of its effect on food nutritional quality and microorganisms. Subsequently, the applications of various commonly used polysaccharides like Alginate, Cellulose, and Chitosan, while other less studied polysaccharides like Gellan Gum, Pectin, Carrageenan, and Xanthan are emphasized. Finally, the common mathematical model of the MAP is explained which helps in determining the type of packaging material and MAP conditions for a particular food type and vice versa.