Before reading about reduced atmosphere packaging (RAP), do you think that modifying the storage atmosphere is limited to CAP and MAP? We all know that there are two common existing technologies when it comes to modifying storage for food products i.e., controlled atmosphere storage and modified atmosphere packaging.
CAP & MAP
Controlled atmosphere storage (CAS) is generally referred for bulk storage and transportation of fruits and vegetables, and fresh meat. In controlled atmosphere storage, gaseous composition of the atmosphere is regularly controlled. It primarily focuses on maintaining a fixed concentration of gases in environment. Therefore, continuous monitoring of the gases necessary to maintain the same level of gases. When we are talking about CAP, one should use completely impermeable packaging material for gases so that in later stages of handling the composition doesn’t alter.
In modified atmosphere packaging (MAP), products are store only after modifying the atmosphere around the food at the initial stages. These two ways help in achieving MAP conditions:
- Active MAP and
- Passive MAP.
Active MAP indulges the use of gases, primarily N2, CO2, O2, & Ar to replace the gaseous composition of package. Passive MAP involves the respiration of the product or microbial metabolism for changing the gaseous environment. After packaging, there are no chances to again control the same level of gases in packet.
Reduced Atmosphere Packaging
Did you ever heard about reduced atmospheric packaging (RAP)? I bet that all of you didn’t. RAP is a new emerging technology in the field of food packaging. Reducing atmosphere packaging is evolving technology in MAP and in coming days, FBO’s will be using it commercially. RAP uses hydrogen in food packets. It helps in modifying the oxidoreduction potential or redox potential of the atmosphere and due to this it has a significant potential to be used in RAP.
RAP’s Principle
We know that the oxidation reactions take place during storage of the food material which affects the shelf life of the product. Hence, it becomes very necessary to minimize or inhibit oxidation. The package will be using hydrogen in order to alter the redox potential. Eventually there will be delay in the oxidative deterioration of the food. The next question that comes in our mind is that the concentration of hydrogen in the package because it is highly flammable gas. A concentration of 4%-75% (v/v) in air is flammable which clearly indicates that we should use less than 4% hydrogen in RAP.
RAP is first developed by the Research Center for Redox Applications in Foods (RCRAF) at Igdir University (Turkey). This employs use of N2, CO2 and reducing gas hydrogen in the package. It helps in neutralizing oxygen, free radicals and oxidants present in food. RAP significantly preserves chemical structure, sensory characteristics and nutrients in food. It helps in preserving the color of product and antioxidants. It helps in improving the shelf life of the product compare to existing MAP technology.
These superior characteristics of food quality will definitely attract the food business operators to work with this emerging technology. Though the research in this field is very little, there are plethora of opportunities to learn the behavior of RAP in food products.
