Reducing Atmosphere Packaging Technique for Extending the Shelf-life of Food Products

Duried ALWAZEER

doi:https://doi.org/10.21597/jist.539744

Article Details

Reducing Atmosphere Packaging Technique for Extending the Shelf-life of Food Products

Authors:

Duried ALWAZEER

Publisher:

Igdir University

Main Topics:

Food technology

Journal:

Journal of the Institute of Science and Technology 2019 Vol.9 Issue 4, pp.2117-2123

Document Type:

Article

Publication Date:

11/2019

Document Language:

English

Document ID (Org No.):

2000464694

Frequency:

Quarterly

eISSN:

2536-4618

DOI:

https://doi.org/10.21597/jist.539744

Abstract:

 

Food processors generally apply different techniques to extend the shelf-life of food products according to the characteristics of the product. Modified Atmosphere Packaging (MAP) uses different gases in specific combinations to replace the air surrounding the product, which leads to minimize the undesirable oxidation reactions and microbial spoilage growth permitting extending the shelf-life of the product. The property of the Reducing Atmosphere Packaging (RAP) technique is the use of reducing gas like hydrogen besides other gases such as nitrogen, argon and carbon dioxide. The advantage of the presence of a reducing gas in the gaseous combination is the prevention of the oxidation reactions such as the formation of free radicals, the deterioration of vitamins such as C, E and beta-carotene, the deterioration of pigments such as carotenoids and the formation of off-flavors like the rancidity products. The prevention of the latter undesirable reactions aides to protect the freshness notes of the food products by preserving its natural color, taste and aroma, as well as the protection of the nutritional quality. The literature contains a few researches concerning the application of RAP on different food products. This is the first review reporting the potential application of hydrogen in modified atmosphere technology for extending the shelf-life of food products.

 


Gıda üreticileri, özelliklerine uygun şekilde gıda ürünlerinin raf ömrünü uzatmak amacıyla farklı teknikler uygulamaktadır. Modifiye Atmosfer Paketleme (MAP), ürünü çevreleyen hava yerine spesifik kombinasyonlara sahip farklı gazları kullanmakta, böylelikle istenmeyen oksidasyon reaksiyonlarını ve bozucu mikrobiyal gelişimi minimize ederek ürünün raf ömrünü uzatmaktadır. İndirgen Atmosfer paketleme (RAP) tekniği, azot, argon ve karbondioksit gibi gazların yanısıra hidrojen gibi indirgen bir gazın kullanımına dayanmaktadır. Gaz kombinasyonunda indirgen bir gazın varlığının sağladığı avantaj, serbest radikal oluşumu; C ve E vitaminleri gibi vitaminler ile beta-karotenin zarar görmesi; karotenoidler gibi pigmentlerin bozulması ve ransidite ürünleri gibi lezzet kaybına sebep olan ürünlerin oluşumunu önlemesidir. En son bahsi geçen istenmeyen reaksiyonların önlenmesi; ürünün besinsel kalitesinin yanı sıra doğal renk, tat ve aromasının da muhafaza edilmesiyle gıda ürünlerinin tazelik kriteri olan özelliklerini korumaya yardımcı olmaktadır. Literatürde RAP tekniğinin farklı gıda ürünlerinde uygulanmasıyla ilgili birkaç araştırma yer almaktadır. Bu çalışma, gıda ürünlerinin raf ömrünü uzatmak amacıyla modifiye atmosfer teknolojisinde hidrojenin potansiyel uygulamalarını konu alan ilk derlemedir.

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Article Details

Reducing Atmosphere Packaging Technique for Extending the Shelf-life of Food Products

Authors: Duried ALWAZEER

Publisher: Igdir University

Main Topics: Food technology

Journal: Journal of the Institute of Science and Technology 2019 Vol.9 Issue 4, pp.2117-2123

Document Type: Article

Publication Date: 11/2019

Document Language: English

Document ID (Org No.): 2000464694

Frequency: Quarterly

eISSN: 2536-4618

DOI: https://doi.org/10.21597/jist.539744

Issues

Authors:

Duried ALWAZEER

Publisher:

Igdir University

Main Topics:

Food technology

Journal:

Journal of the Institute of Science and Technology 2019 Vol.9 Issue 4, pp.2117-2123

Document Type:

Article

Publication Date:

11/2019

Document Language:

English

Document ID (Org No.):

2000464694

Frequency:

Quarterly

eISSN:

2536-4618

DOI:

https://doi.org/10.21597/jist.539744