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 American Journal of  
Food Science and Technology (AJFST)

Modified Atmospheric Packaging in Various Food Products
Jasmin Laila Rasheed1*, Evangeline Christina A.2, Mr. Naisam Azeez3, Justin Samuel1

Volume 4 Issue 1, Year 2025
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v4i1.2942
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: April 20, 2024

Accepted: May 27, 2024

Published: January 07, 2025

Food spoilage and preservation is a major concern worldwide. This review aimed to 
provide a comprehensive overview of  modified atmospheric packaging usage across various 
products and underscores food safety and preservation significance. Modified atmospheric 
packaging emphasizes the potential to maintain quality and extend the shelf  life of  products. 
Data was collected from electronic databases from the last fifteen years, 2010 to 2024. MAP 
technology has successfully extended the shelf-life of  numerous food products such as fruit, 
vegetables, meat, poultry, fish, and dairy goods by adjusting atmospheric gases. As a result, it 
minimizes microbial growth, delays biochemical changes, and prevents physical degradation 
in food products. This review highlights the importance of  modified atmospheric packaging 
in achieving sustainable development goals, specifically in reducing food waste. Modified 
atmospheric packaging is a modern preservation technique which offers insights into 
sustainability and food safety.

Keywords

Bio-Based Materials, Food 
Preservation, Food Processing, 
Modified Atmospheric Packing, 
SDG Goals, Food Safety 

1 Department of  Microbiology, School of  Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
2 Department of  Molecular Biology and Genetic Engineering, School of  Bioengineering and Biosciences, Lovely Professional 
  University, Phagwara, Punjab, India
3 Hot N Fresh Pastry Factory L.L.C., Ajman, UAE
* Corresponding author’s e-mail: jasminrasheed786@outlook.com

INTRODUCTION
Food is covered by atmosphere which contain many 
gases that can lead to spoilage. Atmospheric gases include 
oxygen, carbon dioxide, Nitrogen and Argon. During 
packing, atmospheric gases can be modified by altering 
the gases around the food. The presence of  oxygen can 
lead to spoilage of  food due to aerobic microorganisms. 
Conventional methods may create a loss of  quality and 
taste. Chemical changes like rancidity, color, flavor loss, 
and oxidation are the major problems that occur in 
most traditional and conventional preservation methods 
(Rahman & Velez-Ruiz, 2007). The significance of  
modified atmosphere packaging (MAP) lies in its ability to 
preserve perishable products by creating an atmosphere 
that differs from the typical conditions. This technique 
ensures the food safety (Hintlian & Hotchkiss, 1986). 
This technology makes the food safe to use.

Food Safety Concern
MAP lacks the ability to ensure food safety directly. It 
increases the time a product can be stored by slowing 
down the harmful biochemical and microbiological 
changes that can affect its safety (Soltani et al., 2015). 
Numerous organisms exhibit accelerated development in 
the presence of  aerobic organism growth. By providing 
an appropriate amount of  gas mixtures, the proliferation 
and viability of  several bacteria that are accountable for 
the deterioration of  food products can be decreased 
(Soltani et al., 2015). These organisms themselves or by 
producing toxins can cause food poisoning and even 
threaten human life. (Han et al., 2018) However, MAP 
minimizes the activities of  spoilage organisms that 
normally give warning for potentially unsafe conditions 

(Sandhya, 2010). Reduced oxygen packaging can lead to 
botulism caused by Clostridium botulinum by providing 
anaerobic conditions for its growth. In the fresh-cut 
industry, the significance of  pathogenic bacteria cannot 
be neglected. A good packaging material is essential 
for MAP packing to ensure food safety (Larson et al., 
1997). A Study conducted by Djordjevic et al. (2018)
demonstrated the impact of  MAP packaging on minced 
meat. MAP packaging with 50% of  carbon dioxide 
showed a reduction in salmonella count (Djordjević et 
al., 2018). Several studies showed that MAP significantly 
reduces the presence of  E.coli, Salmonella spp., Listeria, 
and Campylobacter, but the main concern is Clostridium 
botulinum, a dangerous bacterium responsible for 
foodborne illnesses. Food safety in MAP is ensured using 
correct gas mixtures (Caleb et al., 2013). 

Food Preservation
Preservation is extending the shelf  life of  products by 
preventing spoilage by microorganisms while maintaining 
nutritional values and quality. There are many preservation 
techniques (Kumar, 2019). Massive food waste results in 
poverty and starvation every year. However, preservation 
techniques aims at reducing the decomposition of  food 
by microbes and other means (Kumar, 2019).

Traditional Methods
The traditional methods used for preserving food include; 

Sun Drying
This is the most ancient type of  preservation. Sun drying 
utilizes solar heat and movement of  surrounding air to 
evaporate water from food items (El Hage et al., 2018). 



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Curing
The moisture content in the product is reduced by the 
osmosis process. The reduction in moisture content 
results in reduced microbial activity (Hamada et al., 2022). 

Canning
Canning is the process of  packaging food in sterilized 
containers and subjecting it to high temperatures to 
extend its shelf  life. This process eliminates spoilage 
microorganisms and pathogenic bacteria, enhancing 
food’s nutritional and physical quality (Rajput et al., n.d.). 
However, the anaerobic bacteria Clostridium is a threat to 
canned foods (André et al., 2017).

Refrigeration
Refrigeration is the preferred method for preserving fresh, 
high-value commodities due to its minimal impact on 
food properties at 4°C. However, continuous monitoring 
and regulation of  environmental conditions are required 
to achieve optimal results (Tuan Pham, 2014). 

Freezing
Freezing is a common and effective method for preserving 
food’s taste, appearance, and nutritional value by lowering 
the temperature to -40°C, as it inhibits chemical reactions, 
prevents microorganism growth, and reduces cellular 
metabolic activity (Sutariya & Sunkesula, 2021). 

Addition of  Sugar and Salt
Preserving food products by adding sugar and salt is a 
traditional method. However, sugar and salt act as a 
natural preservative to increase sugar content in the food, 
leading to hypertonic conditions. This process reduces 
the water and makes the environment unfavorable for 
microbial growth. This preservation method is primarily 
used for preserving fruits (S, 2020). 

Boiling or Thermal Treatment
It is a method of  preserving food by inhibiting enzymes, 
toxins, and harmful microorganisms. It is one of  the oldest 
methods, while blanching is a milder method that reduces 
oxygen content and inactivates enzymes (Dewan, 2020). 

Pickling
The foodstuff  is immersed in vinegar, oil, or brine. Due 
to anaerobic fermentation, lactic acid and acetic acid are 
formed and act as preservatives (Aljahani, 2020). 

Fermentation
It is a vital metabolic activity that occurs without oxygen, 
primarily using sugar. It produces alcohol, gases, and 
organic acids as byproducts. The microbe’s activity during 
fermentation reduces the product’s pH and inhibits the 
growth of  undesirable pathogens (Mani, 2018). 

Modern Methods
For preserving and ensuring food quality, following 
modern methods are used;

Pasteurization
It is a vital preservation technique that ensures food 
safety. The primary objective of  pasteurization is to 
eliminate microorganisms that cause food spoilage and 
potential hazards to consumers’ health (Ramesh, 2020). 

Chemical Food Preservatives
Anti-microbial chemical substances can be added to food 
to extend the shelf  life. The addition of  chemical food 
preservatives in large quantities can be toxic. Benzoates, 
nitrites, propionate, sulphites, and sorbates are some 
food preservatives. Certain chemicals may cause allergic 
reactions and other serious health problems, including 
cancer (Gupta & Yadav, 2021).

Freeze Drying
It is a process that uses low pressure to convert ice into 
water vapor and remove it from a substance. Freeze 
drying eliminates 98-99% of  water content in food. This 
process limit the availability of  water to microorganisms 
hence ensuring food safety (Gaidhani et al., 2015). 

Vacuum Packing
Oxidation can be avoided by excluding oxygen from the 
packaging system through vacuum packing and high-
barrier packaging materials (Patil et al., 2020). This process 
can eliminate spoilage microorganisms and ensure food 
safety. 

Bio-Preservation
Utilizing beneficial or fermenting bacteria against the 
pathogens is bio-preservation. Bio preservatives can produce 
toxic chemicals detrimental to pathogens (Singh, 2018).

Irradiation
Food irradiation is a method of  exposing food to ionizing 
radiation, breaking chemical bonds and potentially 
exposing harmful microbes in meat, poultry, and seafood. 
It is used as a preservation method because it can de-
infest spices, increase the shelf-life of  fresh fruits and 
vegetables, and inhibit the sprouting of  tubers and bulbs 
like potatoes and onions (Joshua Ajibola, 2020). 

Hurdle Technology
It is a revolutionary concept that combines various 
preservation strategies to produce safe, nutritious, and 
economical food. It involves salt, lowered pH, reduced 
water activity, heat treatment, and adequate packaging. 
Hurdle technology was invented to ensure a reasonable 
shelf-life, acceptable taste, and desired consistency (Singh 
& Shalini, 2016). 
This review aimed to provide a comprehensive overview 
of  modified atmospheric packaging usage across various 
products and underscores the significance regarding food 
safety and preservation.

MATERIALS AND METHODS
Recent studies and reviews of  publications and articles 



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pertaining to food packaging and preservation were taken 
into consideration for this review. The study aimed to 
evaluate the efficacy of  modified atmosphere packaging 
on different food products. Data was collected from 
electronic databases, including Google Scholar, Web of  
Science, Hindawi, Research Gate, Science Direct, and 
FSTA. Studies were selected from different years ranging 
between 2010 to 2024 using keywords’ packaging,’ ‘food 
packaging,’ ‘food preservation,’ ‘food preservation 
techniques,’ ‘food packaging and preservation,’ ‘modified 
atmosphere packaging,’ ‘MAP and food preservation,’ 
‘packaging methods.’ 

RESULTS AND DISCUSSION
Result
A total of  65 articles are included in this review from 
last 15 years highlighting the effectiveness of  modified 
atmosphere packaging on various food products.

Discussion
Modified Atmosphere Packaging 

The MAP is a method that alters the atmosphere around 
food during packing, ensuring safety and quality. It uses 
various gases, such as oxygen, carbon dioxide, nitrogen, 
and argon, in the best combinations to maintain the 
product’s quality, as shown in Figure 1. MAP is a rare 
commercial-scale preservation technique that helps 
maintain quality and safety (Khan & Mittal, 2020). The 
application of  MAP on various food products for food 
preservation dates back to 1927. Later, when meat 
carcasses were shipped to UK, it was used in Australia 
and New Zealand. The commercial application of  this 
technology was first introduced in fruits and vegetables 
(Sebranek & Houser, 2017). The technology helped 
to double the shelf  life of  apples and pears. Later 
modifications were made to the technology for better 
results, including micro-perforation, anti-fogging layers, 
etc. (McMillin, 2020). In the past few years, there has been 
a considerable increase in the range of  foods packed under 
MAP. Apart from fruits and vegetables, meat, poultry, 
fish, bacon, cakes, sweets, salad, sandwiches, snacks, and 
ready meals are among them (McMillin, 2020).

Figure 1: Modified atmosphere packaging of  fresh fruit

Gases Used in MAP
MAP uses three main gases: carbon dioxide, oxygen and 
nitrogen. Carbon monoxide, argon, methyl cycloprene 
and sulphur dioxide are also used in some foods 
(Mullan & McDowell, 2011). These gases can be used 
in combinations. However, the selection of  gas depends 
upon the food selected to pack under MAP, as shown in 
Table 1.
Carbon dioxide actively eliminates bacteria and moulds. 
About 0.03% carbon dioxide is present in the atmosphere. 
The increased concentration of  this gas helps prevent 
spoilage and extend shelf  life by slowing the growth of  
spoilage and pathogenic bacteria (Zahra et al., 2016). The 
higher concentration increases the acidity in moist foods 
due to its solubility in water. Solubility increases with a 
decrease in temperature, which shows antimicrobial 
properties at low temperatures. However, the common 
disadvantage is a collapse of  packaging due to gas 
formation (Zahra et al., 2016). 
Oxygen is responsible for the oxidation of  oil and fat in 
food products, providing favorable conditions for the 

growth of  aerobic bacteria and mould. The amount of  
oxygen in the atmosphere is 21%. Reducing the oxygen 
level in gas combination is advisable to reduce the aerobic 
bacterial growth because most of  the bacteria and fungi 
grow in aerobic conditions. Oxygen promotes several 
types of  deteriorative reactions, including oxidation, 
browning, and pigment oxidation. However, complete 
elimination of  oxygen may lead to anaerobic or facultative 
bacteria growth, which can lead to food poisoning (Zahra 
et al., 2016).
Nitrogen is an inert gas. This is the most abundant gas in 
the atmosphere with 78%concentration. The presence of  
nitrogen prevents package collapse in MAP processing, 
which occurs in the presence of  a high concentration of  
carbon dioxide. Typically, the residual gas combination is 
mainly comprised of  nitrogen (Alwazeer, 2019).
Argon is a noble gas with antibacterial properties. It is 
currently used in MAP due to its atomic size being similar 
to molecular oxygen, making it a potential substitute for 
nitrogen. The atmosphere contains 0.9% argon (Day, 
2007; Han, 2005).



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Types of  MAP
There are two main methods for creating MAP; 

Active Packaging
This is done by draining all the gases in the package and 
creating a vacuum. Then, substituting the required gas 
combinations. This can be established by using ethylene 
scavengers or emitters. Active packaging helps to create 
a modified atmosphere very rapidly (Robertson, 2009).

Passive Packaging
Modified atmosphere is passively generated inside a 
sealed package due to product respiration utilizing 
oxygen and releasing carbon dioxide. This is, therefore, 
known as commodity-generated MAP (Costa et al., 2011; 
Parry, 2012). 

Equipment for MAP
The selection of  appropriate equipment is a major 
criterion for modified atmospheric packing:

• Presentation
• Machine performance
• Versatility

• Pack format
• Operation cost
• Quality and ease of  cleaning
• Equipment price

Form-filled seal machines, Chamber machines and 
snorkel machines are frequently used (Rao, 2015). There 
are two categories of  MAP machines; 

Pillow Wrap
The pillow wrap machines are made of  two systems: 
horizontal form fill seal (HFFS) and vertical form fill seal 
(VFFS).

Chamber
Two different techniques are used in chamber processing: 
The thermoforming technique and the preformed 
container machine. The thermoforming machine is widely 
used, as shown in Figure 2. The machine is fed with two 
films, one for forming the tray base and the other for 
the lid. The food is placed on the tray after it is ready by 
heating in the thermoforming station. Then, a vacuum is 
created, and the gas mixtures are flushed before closing 
the lid. Then, the product is sealed with film.

Table 1: Gas combinations and concentrations of  MAP
Food Items Percentage of  different gases Remarks

Oxygen Carbon di Oxide Nitrogen
Fruits 3-5% 5-20% 75-85% Oxygen should be in low concentration to reduce 

the post-harvest respiration and transpiration
Vegetables 3-5% 5-20% 75-85% Oxygen should be in low concentration to reduce 

the post-harvest respiration and transpiration
Red Meat 60-65% 15-40% --------- Oxygen gives red colour.
Processed meat ------- 20-35% 65-80%
Fish 30% 40% 30% For fatty fish, nitrogen concentration can be increased.
Poultry ------- 25% 75% Oxygen may lead to greyish tinges on meat.
Ready Meals 10% 40% 50% Minimum level of  oxygen needed to prevent 

anerobic bacteria.
Dairy products ------- 30% 70% Oxygen causes oxidative rancidity.

Figure 2: Thermoforming Equipment



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1. The film necessary to form the bottom of  the 
package is wound on a real machine equipped with a 
special device to ensure constant film tension during 
every machine repeat.

2. The film is heated in the pre-heating station and 
enters the forming station, where a perfect forming 
suction is made with the pump.

3. The packs are manually or automatically filled.
4. The top film is unwound to cover all packs and can 

be printed.
5. The package is sealed, and vacuum, and gas flushing 

are occurring.
6. The perfect shape of  each pack is carried out at this 

cutting station.
7. The motorized outlet conveyor mesh brings the pack 

out of  the machine.
Preformed container machines are almost similar to each 
other; the only difference is that here, the preformed trays 
are loaded to the machine.

Packing Materials Used in MAP
Plastic is the common choice for packaging food, but 
it is not eco-friendly. Polymeric films are used to pack 
fresh produce. Commonly used polymeric films are LDPE, 
LLDPE, HDPE, PP, PVC, polyesters, PET, PVDC, EVOH, 
Nylon, PCTFE, PVOH, PVOH, EVA, polycarbonate films, 
polystyrene, cellulose-based plastics, and biodegradable 
polymers. Sometimes, to achieve all the good properties of  
a packing material of  MAP, a combination of  materials also 
are used (Mangaraj et al., 2009).

Biodegradable Packing Materials
Bio-based packing materials have been introduced 
to reduce the environmental issues due to the use of  
petrochemical products for packaging. Innovative packing 
materials definitely enhance the sustainability (Reichert et 
al., 2020). Biodegradable packaging materials have a good 
barrier property and increase the shelf  life of  the packed 
products while helping in biodegradability. Biomers 
can be produced using different methods: directly 
from natural substances like polysaccharide proteins, 
polymerization of  monomers derived from biomass such 
as PLA from lactic acid and microorganisms such as 
polyhydroxyalkanoate (PHA) (Thulasisingh et al., 2021).

Poly Lactic Acid (PLA)
PLA is an aliphatic polyester with biopolymer properties 

suitable for MAP. It is a biodegradable and compostable 
thermos plastic polymer. This is produced by fermentation 
and distillation process from starch. The PLA will break 
down within twelve weeks compared to plastic, which 
takes centuries to degrade. Hence, PLA is environment-
friendly (Tawakkal et al., 2014). 

Types of  Polymeric Films for MAP
Three types of  polymeric films for MAP are developed; 

1. Micro perforated or non-perforated films
2. Macro perforated polymeric films 
3. Perforation-mediated packaging systems

Micro-perforation allows the proper carbon dioxide 
and oxygen concentrations in the package headspace 
to extend shelf  life. The gas permeability in this type is 
controlled by the number of  perforations and their size. 
By adjusting the size and density, the packing films can be 
customized for specific products (Hussein et al., 2015). 
Normally, the perforation size is 50 to 200 micrometers 
in diameter. Conversely, macro perforation has a higher 
permeability rate than micro-perforated materials. This 
is a simple technique that involves only punching, which 
helps in better gas diffusion. Perforation-mediated 
packing system offers the benefit of  avoiding in-package 
anaerobiosis, extending the shelf  life and maintaining the 
quality of  fresh or minimally processed produce (Hussein 
et al., 2015; Winotapun et al., 2015).

Selection Criteria for Packing Material for MAP
1. Type of  packing whether it is flexible, rigid or semi rigid.
2. Permeability or the barrier properties.
3. Machinability and strength
4. Clarity 
5. Durability
6. Heat sealing property
7. Extend of  fogging especially when transpiration 

occurs in fresh produce.
8. Sealing reliability
9. Rate of  water vapor transmission
10. Resistance to chemical degradation
11. Chemically inert
12. Non-toxic
13. Commercially suitable 
14. Economic feasibility.

Table 2 presents the packaging materials and their 
properties used during MAP.

Table 2: Various packing materials used in MAP
LDPE (Low density polyethylene) • Soft, flexible and strong

• Resistance to chemicals
• Easy to seal
• High oxygen and carbon dioxide permeability
• Low cost

PE • Strong, flexible, tough
• Good barrier properties
• Not suitable for application involving exposure to heat.
• Low cost



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PP
(Polypropylene)

• Strong, dense, transparent
• Favorable response to heating
• High clarity and durability
• Moderate barrier properties
• Low cost

PET
(Poly ethylene terephthalate)

• Excellent transparency-glass like
• Good barrier properties
• Good resistance to chemical degradation.
• High cost

PVC
(Polyvinyl chloride)

• Strong, transparent
• Good gas barrier
• Excellent resistance to chemicals
• Extensively used as packing film
• Inexpensive

PVDC
(Poly vinylidene chloride)

• High gas barrier properties
• Heat sealable
• Used in retorting, hot filling, low temperature storage.
• Expensive

PS
(Polystyrene)

• Excellent transparency
• High tensile strength
• Poor barrier properties- so used as ‘Breathable’ film
• Inexpensive

NYLON 6
(Polyamide)

• Strong
• Good barrier properties
• Excellent performance in high temperature
• Costly

EVOH
(Ethylene-vinyl alcohol)

• Excellent gas barrier properties
• Used as oxygen barrier material
• Maintains product quality for oxygen sensitive products
• Costly

EVA
(Ethylene vinyl acetate)

• Excellent transparency
• Good heat seal
• Good adhesive properties
• Used as adhesive in multilayer films
• Inexpensive

PLA
(poly lactic acid)

• Biodegradable
• Hydrolysable
• Suitable for MAP especially fresh produce
• Expensive

Advantages in MAP
Modified atmosphere packaging provides many benefits, 
which include; 

• Shelf-life extension is possible in various food items
• Retaining quality of  the product like color and flavor
• Maintaining the nutritional values
• Minimizing growth of  spoilage and pathogenic 

microorganisms
• Best method for preserving perishable foods
• Ensure food safety
• No added preservative in this method
• Product presentation will be excellent when packed 

in MAP

Microbiological Effects of  MAP
Microbes in food, including fungi, yeast, and bacteria, 
can be beneficial or hazardous. Some species can cause 

food deterioration, while others can cause food poisoning 
during storage. MAP can alter these growth patterns, 
increasing shelf-life by adjusting the gases needed. 
Furthermore, oxygen is a significant factor in bacterial 
growth, which can be classified based on oxygen demand.

Aerobes
Which require oxygen for growth and development.

Microaeropliles
They need a low concentration of  oxygen. Some 
pathogens can grow optimally in such conditions.

Facultative Aerobes
They can grow better in oxygen but survive without it. 
Many strains are psychrotrops.



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Anaerobes
They cannot live in the presence of  oxygen. Complete 
removal of  oxygen in MAP may not be useful for shelf  life 
extension because pathogenic bacteria like Clostridium 
may survive, which can cause food poisoning.
Consequently, carbon dioxide, when present in a 
minimum of  20% concentration, may indefinitely 
extend the lag phase of  microorganisms while exerting 
bactericidal effects on the bacteria and molds, making it 
the most commonly used gas to limit bacteria and mold 
growth (Yan et al., 2022).Biochemical changes with MAP

Lipid Oxidation
Unsaturated fatty acids oxidize when exposed to oxygen, 
and the rancidity process accelerates. The reaction 
is caused by oxygen joining with unsaturated fatty 
acids. Removing oxygen and replacing carbon dioxide 
and nitrogen will dissuade rancidity in food products 
(Laguerre et al., 2020).

Discoloration of  Meat
Red color of  meat is preferred by the customers, which 
occurs due to the presence of  oxy-myoglobin. MAP in 
the opaque pack is suitable as light can cause discoloration 
due to chemical changes. Low oxygen concentration is 
advisable in cured meat for color retention (Cenci-Goga 
et al., 2020).

Oxidative Off  Flavor
Usually, this occurs during chilled storage. Meat, poultry, 
fish, and dairy products are highly susceptible to oxidative 
processes. MAP can delay developing off  orders at low 
oxygen concentrations (Gorris & Peppelenbos, 2020).

Photo-Oxidation of  Chlorophyll
Oxidation of  chlorophyll occurs in fruits and vegetables, 
which turn green to brown or grey. Low-concentration 
and opaque packets can reduce this effect in MAP (Mullan 
& McDowell, 2011).

Physical Changes
The following physical changes can occur in food 
products during packaging. Therefore, MAP helps to 
reduce physical changes in food. 

• Spoilage
• Water Loss
• Wilting
• Weight Reduction
• Textural Changes
• Syneresis in Dairy Products

Role of  Modified Atmospheric Packing in Achieving 
SDG’s
The role of  technology in sustainability is clearly 
understood here. MAP can contribute to many 
sustainability development goals, such as SDG 2: 
zero hunger, SDG 12: Responsible consumption and 
production, and SDG 13: Climate action set by the 

United Nations (Lemaire & Limbourg, 2019).
Food waste is a significant issue globally, with billions 
of  tons wasted daily. However, one-third of  this waste 
comes from production (Lemaire & Limbourg, 2019). 
MAP technology aims to minimize food waste and 
extend shelf  life, contributing to sustainability goals like 
zero hunger. Responsible production involves reducing 
chemicals and synthetic materials, achieving SDG 12. 
MAP also introduces biodegradable packing materials, 
promoting an eco-friendly system. By reducing plastic 
packaging and increasing shelf  life, MAP technology 
contributes to environmental sustainability and SDG 13 
(Lemaire & Limbourg, 2019).

MAP of  Fruits and Vegetables
Passive MAP minimizes respiration rates in fruits and 
vegetables, which have high perishability, rapid quality 
decay, and limited shelf  life. MAP helps delay post-
harvest ripening and prevents early spoilage (Oliveira et 
al., 2015). It is widely used in fresh-cut farm produce, 
maintaining TSS, juice content, and surface color. MAP 
can also prevent enzymatic browning in high oxygen 
concentrations (Tinebra et al., 2021). Various studies 
showed that MAP can retain quality in plums, strawberries, 
kiwi, litchi, table grapes, cherries, and blueberries. MAP 
can also reduce water loss and wilting in green leafy 
vegetables like spinach, parsley, and dill and help retain 
chlorophyll (Soltani et al., 2015; Thompson et al., 2018). 

MAP of  Poultry and Meat
Meat is a highly perishable product, and minced meat 
is susceptible to bacterial growth due to the disruption 
of  meat’s cellular structure throughout the surface. Due 
to cross-contamination, meat can be contaminated with 
Salmonella during slaughter, dressing, deboning process, 
transportation and storage. Therefore, MAP technology 
was used to decrease the count of  Salmonella in minced 
meat (Djordjević et al., 2018). MAP is a technology used 
to preserve the color of  fresh meat cuts by maintaining 
the pigment even in an oxygen-rich environment. This 
process is particularly useful for sliced beef, a quality 
criterion that commands high market prices (Singh et 
al., 2011). The primary cause of  red meat deterioration 
is microbial growth and oxidation of  the oxymyoglobin 
pigment (Bekhit et al., 2019). However, the oxygen level 
must be decreased to prevent microbial proliferation, 
while maintaining a low oxygen concentration is crucial 
(Danijela et al., 2013). MAP ensures the appropriate 
concentration of  gases, inhibiting microbial growth 
and preserving the product’s color (Gill, 2018). Further, 
poultry primarily focuses on prolonging its shelf  life, 
and MAP treatment has shown a significant reduction in 
bacterial growth (Ibrahim et al., 2020). Moreover, chilled 
storage and nitrite as a preservative can also reduce 
post-processing contamination in meat and poultry 
products. Thus, prevent food spoilage and poisoning 
(Papadochristopoulos et al., 2021). 



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MAP of  Fish and Seafood
Aquaculture has become a global phenomenon, with 
fish and shellfish being highly perishable due to bacterial 
action. Typical icing and refrigeration methods only 
extend shelf  life by a few days. Aerobic microbes spoil 
processed fish, leading to spoilage. MAP inhibits spoilage 
flora, increasing shelf  life significantly (Kontominas et al., 
2021). Microbes are found in fresh catch’s surface, gills, 
and intestines, causing spoilage quickly. Chemical changes, 
such as auto-oxidation or enzymatic hydrolysis, can result 
in off  orders in fish (Tavares et al., 2021). Tissue enzyme 
activity can also lead to unacceptable softening. Trimethyl 
Amine Oxide (TMAO) in fish muscle can be degraded to 
TMA at chilled temperatures, causing a spoiled fish smell 
(Debbarma, 2022). Studies on seasoned cobia sticks show 
that cobia sticks remain safe and of  good microbiological, 
chemical, and biological quality for a longer period when 
packed in MAP. The extended shelf  life of  fish depends 
on species, fat content, initial microbial load, gas mixture, 
and storage temperature (Gonçalves & Santos, 2018). 
Despite a smaller shelf  life, high demand for spoiled fish 
products persists.

MAP of  Dairy Products
Milk-based products, such as sweets, fat-filled milk 
powders, cheese, and fat spreads, are in high demand due 
to their high consumption (Oliveira et al., 2019). However, 
these products suffer from spoilage due to oxidative 
rancidity and microbial growth. They have limited shelf  
life due to deteriorative changes during storage. These 
products are mainly consumed fresh and undergo 
biochemical, physical, and microbiological changes, 
making them unfit for human consumption (Lu & Wang, 
2017). MAP has been studied to enhance the shelf  life 
of  these dairy products. Cheese products can be packed 
using MAP, as the combination of  gases ensures shelf  life 
and quality, maintaining the seal tight without excessive 
pressure on the packing seal (Atallah et al., 2021).

Future Prospects
Many novel technologies, such as active packaging and 
hurdle technology, are associated with MAP products to 
increase safety and shelf  life further. Active packaging is 
an emerging technology in which food packages and the 
environment interact using gas emitters and absorbers. 
Hurdle technology is a combined process that is an 
intentional combination of  preservation techniques in 
order to establish a series of  preservative factors (hurdles) 
that any present microorganism cannot overcome. 
It can be a storage temperature, water activity, pH, 
redox potential, bio conservation, MAP, Ultra pressure 
treatment, and edible coatings. The use of  combination 
processes with MAP is nascent and needs further 
development. Furthermore, smart packing, such as TTI 
(time-temperature indicators), is a technology that can be 
combined with refrigerated MAP products. This ensures 
food safety with strict temperature control over time.

CONCLUSION
In conclusion, this study underscores the significance of  
modified atmosphere packaging for various products. 
MAP technique is crucial for food preservation, 
preventing food waste and ensuring food security. 
MAP is a modern preservation technique that helps 
extend the product’s shelf  life by retaining its quality 
and flavor. It reduces food waste, extends shelf  life, and 
maintains nutritional value. MAP is linked to zero hunger, 
responsible consumption, and climate action goals in 
sustainable development. It is versatile and effective for 
various food products, including vegetables, fruits, meat, 
poultry, fish, and dairy. For all these products, MAP 
has proved to provide significant barrier properties and 
improved shelf  life to a longer extent. MAP is not only 
a solution for food preservation but also accelerates the 
future demand for environmentally friendly packaging 
materials and technologies.

Limitations and Strengths
The study limitations may include generalizability and 
study selection bias. However, this review highlights the 
use of  MAP in food preservation, its application across 
various food categories and its relevance to SDGs. It 
provides a comprehensive overview of  MAP technology 
and its practical implications for stakeholders in the food 
industry. 

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