Advancing sustainability through modified atmosphere packaging (MAP) for fresh food preservation: A critical review

Modified Atmospheric Packaging (MAP) has become a significant technology in the field of food preservation and is a critical solution against food waste, which is responsible for about 30–40 % of the entire global food production. MAP greatly prolongs the shelf life of fresh foods by slowing microbial proliferation and oxidative degradation by modifying the compositions of gases within packaging. MAP can extend the shelf life of fruits and vegetables by 50–200 %, depending on the commodity and storage conditions. For example, strawberries have been stored in MAP (5 % O₂ and 15 % CO₂) for up to 14 days without loss of quality compared with 4–5 days under normal atmospheric conditions. In similar lines, MAP packaged meat products with high CO₂ concentration show up to 40–60 % longer shelf life compared to those of conventional packaging. From a sustainability perspective, MAP helps prevent 1.3 billion tons of global food waste each year and reduces greenhouse gas emissions related to food spoilage. Furthermore, breakthroughs in MAP materials that can be biodegraded or recycled contribute to the reduction of plastic waste, and prevent environmental issues. The adaptability of the technology enables manufacturers to best manage different gas mixtures and packaging structures in varied food products. This review aims to provide an overview of MAP, recent advances, challenges, and its potential importance in food sustainability through waste, quality retention and environmentally conscious packaging innovations.