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Introduction of biological and active Modified Atmosphere Packaging through microorganisms

Darvishzadeh, Pariya (2013) MTT920 20131
Packaging Logistics
Abstract
Modified Atmosphere Packaging (MAP) is a technique for modifying internal gas atmosphere of the food package to slow deteriorative reactions inside the package and prolong shelf life of the product. However, due to current limitations of this passive technology, there might be some opportunities for introduction of active MAP through microorganisms. Therefore, the study is conducted on investigation of different types of packaging structures, microorganisms and packaging processes to find the optimum combination of these three factors for creating an active modified atmosphere inside a package. Among non-pathogenic microorganisms, three different groups, which are able to consume oxygen and produce carbon dioxide, are evaluated. These... (More)
Modified Atmosphere Packaging (MAP) is a technique for modifying internal gas atmosphere of the food package to slow deteriorative reactions inside the package and prolong shelf life of the product. However, due to current limitations of this passive technology, there might be some opportunities for introduction of active MAP through microorganisms. Therefore, the study is conducted on investigation of different types of packaging structures, microorganisms and packaging processes to find the optimum combination of these three factors for creating an active modified atmosphere inside a package. Among non-pathogenic microorganisms, three different groups, which are able to consume oxygen and produce carbon dioxide, are evaluated. These microorganisms, including 1) microaerophiles, 2) facultative fermentative and 3) probiotics, might be able to create modified atmosphere inside the package. They can be incorporated into the packaging structure, either into a closure or into the packaging layer. Moreover, it is also concluded that the physiological state of the microorganisms, either in the form of vegetative cells or spores, has to be in correlation with the packaging process. During the theoretical evaluation of this project, Saccharomyces boulardii is selected in its vegetative form as the potential microorganism to be incorporated into the closure of an orange juice package. Additionally, in the case of applying microorganisms into the packaging film for the creation of MAP, it is investigated whether Bacillus amyloliquefaciens can be the potential microorganism. However, further investigation through laboratory experiments is needed to be able to determine the best conditions for creating MAP by these microorganisms. Different aspects of introducing this method to the market, including safety regulations, environmental aspects and consumer benefits, are furthermore evaluated. (Less)
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author
Darvishzadeh, Pariya
supervisor
organization
course
MTT920 20131
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Probiotic bacteria, Microorganisms, Active modified atmosphere, Food packaging, Saccharomyces boulardii, Bacillus amyloliquefaciens
language
English
id
3917801
date added to LUP
2013-07-04 12:47:51
date last changed
2013-07-05 12:19:15
@misc{3917801,
  abstract     = {Modified Atmosphere Packaging (MAP) is a technique for modifying internal gas atmosphere of the food package to slow deteriorative reactions inside the package and prolong shelf life of the product. However, due to current limitations of this passive technology, there might be some opportunities for introduction of active MAP through microorganisms. Therefore, the study is conducted on investigation of different types of packaging structures, microorganisms and packaging processes to find the optimum combination of these three factors for creating an active modified atmosphere inside a package. Among non-pathogenic microorganisms, three different groups, which are able to consume oxygen and produce carbon dioxide, are evaluated. These microorganisms, including 1) microaerophiles, 2) facultative fermentative and 3) probiotics, might be able to create modified atmosphere inside the package. They can be incorporated into the packaging structure, either into a closure or into the packaging layer. Moreover, it is also concluded that the physiological state of the microorganisms, either in the form of vegetative cells or spores, has to be in correlation with the packaging process. During the theoretical evaluation of this project, Saccharomyces boulardii is selected in its vegetative form as the potential microorganism to be incorporated into the closure of an orange juice package. Additionally, in the case of applying microorganisms into the packaging film for the creation of MAP, it is investigated whether Bacillus amyloliquefaciens can be the potential microorganism. However, further investigation through laboratory experiments is needed to be able to determine the best conditions for creating MAP by these microorganisms. Different aspects of introducing this method to the market, including safety regulations, environmental aspects and consumer benefits, are furthermore evaluated.},
  author       = {Darvishzadeh, Pariya},
  keyword      = {Probiotic bacteria,Microorganisms,Active modified atmosphere,Food packaging,Saccharomyces boulardii,Bacillus amyloliquefaciens},
  language     = {eng},
  note         = {Student Paper},
  title        = {Introduction of biological and active Modified Atmosphere Packaging through microorganisms},
  year         = {2013},
}