Towards Impact of Modified Atmosphere Packaging (MAP) on Shelf-Life of Polymer-Film-Packed Food Products: Challenges and Sustainable Developments

Krzysztof Czerwiński, Tomasz Rydzkowski*, Jolanta Wróblewska-Krepsztul, Vijay Kumar Thakur*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

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Abstract

In this article, we report in detail the use of protective gases to extend the shelf-life of polymer-film-packed foodstuff and reduce the most typical bacteria and microorganisms that negatively affect the quality and lifetime of a given packaging. This article provides significant information about the most important advantages of using protective gases and examples of gases or gas mixtures which can be used for almost every kind of foodstuff depending on the application. We also discuss how protective gases change the level of microorganisms in food using gases and how the shelf-life of food can be enhanced using correct gases or gas mixtures. The article also provides imperative information on the selection of correct protective gases for specific applications, especially for food production, to preserve against the most typical threats which can appear during the packaging or production process. Packaging innovations can reduce the environmental impact of food and polymer packaging waste by prolonging products’ shelf-lives and by reducing waste along the production and distribution chain and at the household level.
Original languageEnglish
Article number1504
JournalCoatings
Volume11
Issue number12
Early online date6 Dec 2021
DOIs
Publication statusPrint publication - Dec 2021

Keywords

  • polymer film
  • shelf-life
  • deterioration
  • MAP
  • active packaging
  • quality control
  • Shelf-life
  • Polymer film
  • Deterioration
  • Quality control
  • Active packaging

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