a State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China.
b School of Agriculture and Food Sciences, University of Queensland , Brisbane , Australia.
Crit Rev Food Sci Nutr. 2016 Oct 2;56(13):2174-82. doi: 10.1080/10408398.2013.819794.
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.
由于消费者对新鲜食品对健康的意识不断提高，在过去几年中，新鲜和新鲜切割产品的消费稳步增长。改良气氛包装（MAP）有可能成为包装新鲜和新鲜切割产品的最适宜技术之一。MAP 具有延长保质期、保持或稳定新鲜产品所需特性以及便于处理和分配的优点。MAP-新鲜食品的成功取决于许多因素，包括新鲜食品的类型、储存温度和湿度、气体成分以及包装材料的特性。本文综述了最近的发展情况，重点介绍了薄膜和气体对 MAP 新鲜食品质量的最关键因素。尽管食品包装技术的创新和发展将继续推动新型 MAP 的发展，但科学家和工程师的集中研究和努力对于专注于消费者需求、提高产品质量、环保设计和具有成本效益的应用的 MAP 的发展仍然很重要。
