Modified atmosphere packaging (MAP) is a technique that alters the air composition inside packaging to extend the shelf life of products, preserving their quality during storage. MAP has proven to be beneficial and significant for various products, both in laboratory and industrial settings. This article presents an overview of MAP packaging types and their evolution, including active, passive, and porous MAP, as well as the use of diverse gas combinations. Active MAP changes the atmosphere content during packaging while passive MAP alters the packaging atmosphere's composition through breathing or gas exchange with the environment. Porous MAP is a hybrid approach that allows gas exchange between the product and the environment. Furthermore, this article discusses the impact of different gas mixtures on product quality and safety, emphasizes the importance of selecting appropriate packaging materials for each application, and offers valuable insights into MAP packaging options, enabling informed decisions to optimize quality and ensure product longevity.

Increasing production and consumption of Poultry meat in Iran, as well as its growing trend in the world, raises concerns about maintaining its quality. Using methods to reduce waste and maintain the quality of this product is very important. Temperature, moisture, light and active water are among the most important factors that adversely change the quality of poultry meat and it is possible to control all of these factors with Modified atmosphere Packaging (MAP) and Vacuum packaging (VP). It is also possible to use other techniques such as active packaging, intelligent packaging and antimicrobial packaging in combination with Modified atmosphere Packaging. By eliminating the worries of quality reduction, it multiplied the shelf life and eliminated the need for freezing because freezing reduces the quality of the product and consumes a lot of energy.

Maintaining the quality of fruits and increasing their shelf-life are the main concerns during post-harvest processes. One of the important methods for increasing the shelf-life of fruits is the use of Modified atmosphere packaging (MAP). In this study, changes in some qualitative characteristics (color, pH, TSS, texture stiffness) of apricot fruits were reviewed using MAP method at three levels of storage temperatures (ambient 22, 4 and 8 ° C), three different gas mixes (first combination: 8% CO2, 4% O2 and 88% N2; second combination: 10% CO2, 15% O2 and 75% N2; third combination15% CO2, 10% O2 and 75% N2) and two thicknesses of polyethylene packages (30 and 50 μ m). The data were extracted and analyzed within one week intervals by relevant tests. The results showed that the slop of color, TSS and pH changes were ascending and the slope of the texture stiffness was declining in all treatments. The highest total changes in color, TSS, pH and texture stiffness were 26. 27, 7. 6 (%), 3. 17 and 18. 04 (N), respectively, attributed to ambient storage temperature (22 ° C), third gas composition (10% CO2, 15 % O2 and 75% N2) and 30 μ m thickness of the package. Also, the lowest total changes of the parameters were 14. 16, 2. 0 (%), 1. 11 and 13. 49 (N) attributed to 4 ° C temperature, first gas composition (8% CO2, 4 % O2, and 88% N2) and 50 μ m package thickness of package. The later considered as the best treatment.

Microbial spoilage and staling are the most important reasons for the amount of bread waste. In order to extend the bread shelf life, either different bread improvers such as hydrocolloids or appropriate specific packaging like Modified atmosphere packaging (MAP) can apply. In this study, the effects of hydrocolloid on quality properties of Sangak bread were investigated. The gum Hydroxypropylmethylcellulose (HPMC) was added to the formulation at 0.5 and 1% (w/w of flour) concentration. As a control, no gum added formulations were used. Wheat bread samples were packaged in polyamid/ polyethylene bags with different gas combinations. Two gas concentrations tested included: air, and 100% CO2. All packaged bread samples were stored at 25°C for 15 days. Quality and microbial features of bread such as moisture, texture, and mold and yeast count were assessed at intervals of three days during storage.Statistical analysis of the results of bread quality characteristics during storage revealed that, the gas in headspace of package did not significantly affect the product moisture content, while shear stress, maximum force and the microbial load of the samples were thoroughly impressed by it. So that with carbon dioxide, the growth of mold and yeasts was more limited. Also was observed all product quality characteristics change significantly during storage time. So that the reduced moisture were observed up to 12th day. Conversely hardness, shear stress and microbial load increased during the storage period. The breads containing 1% HPMC showed the lowest maximum force and shear stress. Control showed the highest moisture and mold and yeast count all over the storage period.

Broccoli (Brassica oleracea L. cv Premium crop) florets were packaged using two types of polymeric films (polyethylene, LD & polypropylene -cast)and then stored at 1°C for 18 days to study the effect of passive and active MAP (1.5%02+7.5%CO2) on preservation of quality and nutritional value as compared to non-wrapped control florets. During storage, weight loss, rate of ethylene production, quality, fermentation products, vitamin C, chlorophyll, pH and titrable acidity were assessed and estimated every 3 days. Results revealed that deterioration occurred quickly in control broccoli, manifested mainly by weight loss, firmness reduction, and chlorophyll degradation and yellowing. Conversely, in those florets packaged under MAP (especially for polypropylene), ethylene production as well as all other changes related with loss 9f quality was significantly reduced. This situation prolonged storability up to 18 days with high quality attributes as well as vitamin C preservation. At the end of the storage period, broccoli gradually developed slight to moderate alcoholic off-odors accumulating ethanol, and acetaldehyde in the tissues.

Introduction: Rogen bread is one of the loaf bread, with a relatively short shelf life. In this study, the effects of different Modified atmosphere packaging (MAP) on moisture content, microbial changes and sensory properties of rogen bread during five days storage were investigated. Material and methods: Bread was prepared using the formulation presented by Sahar Bread Factory and immediately transferred to the packaging lab. Breads were packed after being transferred to the laboratory by a packaging machine designed to form headspace and injected into polyamide polyethylene bags, then the qualitative characteristics of the bread included, microbial and sensory storage were maintained for five days (In the first, third and fifth days of storage, the room conditions (25 ° C and relative humidity (38 ± 2%) were tested. In this study, sensory analysis of bread was evaluated through parameters such as crust rupture, shell color and texture color, flavor, internal wall porosity, tissue porosity, chewing ability, form and shape of the bread, and ultimately overall sensory score. Head space gases in the present study included: air (control), 100% N2, 100 CO2%, 70% N2: 30% CO2, 30% N2: 70% CO2, 50% N2: 50% CO2 were tested at ambient conditions (25 ° C and 38± 2% RH). Results and discussion: The results of the study showed that, by increasing the storage period, increase in moisture content was observed in all the samples, control had the highest change, and gas combination treatment had the lowest change. In the present study, in all treatments, the moisture content of bread crust increased until the third day (Table 2), and there was no change in the majority of treatments until the fifth day (except for control treatment and 100% nitrogen treatments). This phenomenon is related to the difference in moisture content between the crumb and the crust, which, as a driving force, results in the migration of moisture from the crumb to the crust and ultimately into the surrounding environment. Over time, the reduction in this difference leads to a decrease in the rate of loss of moisture (Piazza and Massey 1995). The results of changes in the total count of microorganisms in Table 3 showed that the total count of microorganisms in the control treatments and treatments of 100% carbon dioxide and 100% nitrogen in the first day was log CFU /g. Nitrogen and carbon dioxide combinations were not observed in microorganisms during the whole period of storage. The gases used in the Modified atmosphere, such as carbon dioxide, have antimicrobial properties, and its mechanism is that it dissolves into the water and produces carbonic acid, which carbonic acid is introduced from the cellular membrane of the microorganism and into the cell It is ionized and by interrupting the electrical balance inside the cell causes the death of microorganisms. The other reason for the reduction of microbial growth in Modified atmospheric samples is the absence of oxygen in these packages, in addition to the antibacterial and antifungal effects of carbon dioxide, in addition to the antibacterial and anti-fungal properties of carbon dioxide (Sortsev et al. 2002; Orekole 2003). The results of this study were consistent with the results of studies by Conver et al. (1985), Fernandez et al. (2006) and Dergmynchuklu et al. (2011). Results of changes in mold and yeast in Table 4 showed no control except for the remaining treatments during the whole period of mold and yeast storage, and on the first day, the mold and yeast content were zero in control treatment but significantly increased with increasing time Found (P <0. 05). Some other researchers investigated the use of Modified atmosphere packaging (MAP) to extend the shelf life Iranian flat bread including Barbari and Sangak breads. Four treatments of atmospheres including 100% CO2, 70% CO2 – 30% N2, 30% CO2 – 70% N2 and normal air were used. Results showed that it is possible to prolong the shelf life of breads to about 17 days by using Modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated. However, significant differences (P<0. 05) were obtained in the firmness of control bread compared to another treatment. Conclusion: It seems that, Modified atmosphere packaging including 50% N2: 50% CO2) and 30% N2: 70% CO2, respectively cause better quality of rogen bread than other conditions during storage.

In this study, the effects of xanthan gum on shelf life of Sangak bread were investigated. The gum was added to the formulation at 0.5 and 1%) w/w) concentration. As a control, no gum added formulations were used. Wheat bread samples were packaged in polyamid/ polyethylene bags with different gas combinations. Two gas concentrations tested included: air (control), and 100% CO2. All packaged bread samples were stored at 25oC for 15 days. During storage, quality and microbial features of bread such as moisture, texture, density, mold and yeast count were assessed at intervals of three days. Statistical analysis of the results of Sangak bread quality characteristics during storage revealed that, the gas in headspace of package did not significantly affect the product density and moisture content, while shear stress, maximum force and the microbial load of the samples were thoroughly impressed by the atmosphere of the package. So that with carbon dioxide, the growth of mold and yeast was more limited. Also was observed all product quality characteristics changes significantly during storage time. So that the reduced moisture and density were observed up to 12th day. Conversely hardness, shear stress and microbial load increased during the storage period. The breads containing 1% xanthan showed the lowest maximum force, shear stress and the microbial load and the highest moisture all over the storage period. Bread samples containing xanthan gum at 0.5% level showed the highest density during their storage time. In bread packaged with 100% CO2, the lowest slope of the maximum force curve and shear stress versus storage time were recorded by treatment having 1% xanthan.