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Introduction: Modified Atmosphere Packaging and Processing; A Technology of the Future for Sustainable Food Preservation
C H A P T E R
1.1 Introduction: Modified Atmosphere Packaging and Processing; A Technology of the Future for Sustainable Food Preservation Didier Majou Association de Coordination Technique pour l’Industrie Agro-alimentaire (Actia), Paris, France
As shown in this remarkable book, gases are used in many food industry sectors (meat, fish, dairy products, ready meals, beverages, wine, bakery, etc.) with numerous applications that include cooling and deep freezing, inerting and carbonating beverages, hydrogenation of oils, and modified atmosphere packaging (MAP). Widely used since the late 1990s, MAP is a technique for preserving fresh or processed foods. By replacing air with other gases in the packaging, the process tends to slow down chemical or enzymatic oxidation reactions (on lipids and proteins) as well as reduce or inhibit the growth of pathogenic or spoilage aerobic and anaerobic bacteria, yeasts, molds, and viruses. The gases used in MAP are generally one or more of the following: carbon dioxide, nitrogen, and dioxygen. Which ones are used and their proportions depend on the gas properties, the applications, the objectives (extending shelf life or preserving color, texture, taste,
Gases in Agro-food Processes https://doi.org/10.1016/B978-0-12-812465-9.00001-3
etc.), the product’s characteristics or weight, the packaging material’s properties (permeability), the volume of headspace, the storage temperature, and the market price of the packaged product. However, consumers now want more natural, fresh, and minimally processed foods with fewer artificial additives, including preservatives. This consumer demand for high nutritional quality is a strong long-term trend. Moreover, increased use of cold technologies (chilling, freezing) around the world (China, India, etc.) will cause energy supply issues. In the long run, it will be necessary to find ways of offsetting these issues. In order to meet consumer expectations on the one hand, and the constraints of sustainability on the other, the intelligent application of hurdle technology needs to be further developed. A variety of major preservative technologies currently exist (e.g., temperature, pH, aw,
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# 2019 Elsevier Inc. All rights reserved.
4
1.1. INTRODUCTION: MODIFIED ATMOSPHERE PACKAGING AND PROCESSING
Eh, biopreservative bacteria) and the packaginggas couple must also become a key technology. However, in order for this couple to effectively preserve foods and/or allow them to mature, it is essential to improve MAP technology in addition to optimizing manufacturing processes. Companies expect an optimization of the choice of gas used (CO2, O2, N2) in MAP, the volume of gas in proportion to the weight of the food, and the permeability of the packaging materials. The challenge is to improve antibacterial efficacy, which will have consequences on shelf life, antioxidant protection, the quantity of packaging needed, the food-to-packaging ratio of the product to be transported, and the transportation cost per unit of sale. Therefore, films must have improved functionalities (selective permeability, sealing) while preventing the transfer of residual monomers to the foodstuff and also taking ecodesign (“from cradle to grave”) into account, and do that all at a reduced cost. In addition, research on the properties of gases and how they interact with films, food ingredients, and microorganisms must be developed beyond just their solubility. This requires a better understanding of reaction and diffusion mechanisms within real foods, with a particular focus on oxidation and its consequences. We must learn more about microorganisms’ metabolic growth conditions (aerobic, anaerobic, aeroanerobic) in relation to their ecosystem at chemical and microbiological levels. The selective pressure of the choice of gas on different species of bacteria and the interactions between species must be investigated. Thus, there is a need to further explain and quantify the effects of MAP in preserving food quality
(microbiology, organoleptics, nutritional composition). A decision-making tool based on key characteristics and mathematical models (gas diffusion, predictive microbiology, film permeability) would provide quick answers to these questions based on real food conditions. The French Technical Institute, ADRIA, coordinated the MAP’OPT project, which sought to design such a tool (2010–2014). The tool is still at the first demonstration stage. Its database must be enriched with data about the interactions between more microorganisms, packaging, and food to make it operational. Although three gases are generally used in MAP (CO2, O2, N2), the reducing properties of hydrogen with an admixture of nitrogen should be tested and applied on a larger scale in accordance with the work of Professor Remy Cachon (AgroSup Dijon, France). The modulation of the redox potential by H2 puts positive and negative selective pressure on bacteria on the one hand, and has an effect on the product’s chemical ecosystem with sensory or nutritional effects on the other hand. Modified atmosphere packaging must become modified atmosphere processing in production units. Inerting with nitrogen is used in wine making to limit the dissolution of oxygen and oxidation. Anoxia could also be used for other sensitive liquids such as fruit juices and oils. Milk, which has a particularly complex composition, would be a very interesting material to protect from oxidation in order to preserve its properties. So, we must continue to develop our understanding of modified atmosphere packaging and processing (MAPP). This is a technology of the future for sustainable food preservation.
1. INTRODUCTION
1.1 Introduction: Modified Atmosphere Packaging and Processing; A Technology of the Future for Sustainable Food Preservation Didier Majou Association de Coordination Technique pour l’Industrie Agro-alimentaire (Actia), Paris, France
As shown in this remarkable book, gases are used in many food industry sectors (meat, fish, dairy products, ready meals, beverages, wine, bakery, etc.) with numerous applications that include cooling and deep freezing, inerting and carbonating beverages, hydrogenation of oils, and modified atmosphere packaging (MAP). Widely used since the late 1990s, MAP is a technique for preserving fresh or processed foods. By replacing air with other gases in the packaging, the process tends to slow down chemical or enzymatic oxidation reactions (on lipids and proteins) as well as reduce or inhibit the growth of pathogenic or spoilage aerobic and anaerobic bacteria, yeasts, molds, and viruses. The gases used in MAP are generally one or more of the following: carbon dioxide, nitrogen, and dioxygen. Which ones are used and their proportions depend on the gas properties, the applications, the objectives (extending shelf life or preserving color, texture, taste,
Gases in Agro-food Processes https://doi.org/10.1016/B978-0-12-812465-9.00001-3
etc.), the product’s characteristics or weight, the packaging material’s properties (permeability), the volume of headspace, the storage temperature, and the market price of the packaged product. However, consumers now want more natural, fresh, and minimally processed foods with fewer artificial additives, including preservatives. This consumer demand for high nutritional quality is a strong long-term trend. Moreover, increased use of cold technologies (chilling, freezing) around the world (China, India, etc.) will cause energy supply issues. In the long run, it will be necessary to find ways of offsetting these issues. In order to meet consumer expectations on the one hand, and the constraints of sustainability on the other, the intelligent application of hurdle technology needs to be further developed. A variety of major preservative technologies currently exist (e.g., temperature, pH, aw,
3
# 2019 Elsevier Inc. All rights reserved.
4
1.1. INTRODUCTION: MODIFIED ATMOSPHERE PACKAGING AND PROCESSING
Eh, biopreservative bacteria) and the packaginggas couple must also become a key technology. However, in order for this couple to effectively preserve foods and/or allow them to mature, it is essential to improve MAP technology in addition to optimizing manufacturing processes. Companies expect an optimization of the choice of gas used (CO2, O2, N2) in MAP, the volume of gas in proportion to the weight of the food, and the permeability of the packaging materials. The challenge is to improve antibacterial efficacy, which will have consequences on shelf life, antioxidant protection, the quantity of packaging needed, the food-to-packaging ratio of the product to be transported, and the transportation cost per unit of sale. Therefore, films must have improved functionalities (selective permeability, sealing) while preventing the transfer of residual monomers to the foodstuff and also taking ecodesign (“from cradle to grave”) into account, and do that all at a reduced cost. In addition, research on the properties of gases and how they interact with films, food ingredients, and microorganisms must be developed beyond just their solubility. This requires a better understanding of reaction and diffusion mechanisms within real foods, with a particular focus on oxidation and its consequences. We must learn more about microorganisms’ metabolic growth conditions (aerobic, anaerobic, aeroanerobic) in relation to their ecosystem at chemical and microbiological levels. The selective pressure of the choice of gas on different species of bacteria and the interactions between species must be investigated. Thus, there is a need to further explain and quantify the effects of MAP in preserving food quality
(microbiology, organoleptics, nutritional composition). A decision-making tool based on key characteristics and mathematical models (gas diffusion, predictive microbiology, film permeability) would provide quick answers to these questions based on real food conditions. The French Technical Institute, ADRIA, coordinated the MAP’OPT project, which sought to design such a tool (2010–2014). The tool is still at the first demonstration stage. Its database must be enriched with data about the interactions between more microorganisms, packaging, and food to make it operational. Although three gases are generally used in MAP (CO2, O2, N2), the reducing properties of hydrogen with an admixture of nitrogen should be tested and applied on a larger scale in accordance with the work of Professor Remy Cachon (AgroSup Dijon, France). The modulation of the redox potential by H2 puts positive and negative selective pressure on bacteria on the one hand, and has an effect on the product’s chemical ecosystem with sensory or nutritional effects on the other hand. Modified atmosphere packaging must become modified atmosphere processing in production units. Inerting with nitrogen is used in wine making to limit the dissolution of oxygen and oxidation. Anoxia could also be used for other sensitive liquids such as fruit juices and oils. Milk, which has a particularly complex composition, would be a very interesting material to protect from oxidation in order to preserve its properties. So, we must continue to develop our understanding of modified atmosphere packaging and processing (MAPP). This is a technology of the future for sustainable food preservation.
1. INTRODUCTION