How does modified atmosphere packaging film reduce food oxidation and maintain product color and taste?
Publish Time: 2025-03-13
In the modern food industry, modified atmosphere packaging film has become a highlight in the field of food preservation with its unique preservation technology. It effectively reduces the oxidation reaction of food by adjusting the gas environment inside the package, thereby maintaining the color, taste and nutritional value of the product and greatly extending the shelf life of the food.
The core of modified atmosphere packaging film lies in its high barrier properties. This film material can accurately control the concentration of gases such as oxygen and carbon dioxide inside the package to create an ideal storage environment for food. For easily oxidized foods such as fresh fruits and vegetables, baked goods and meat, oxygen is one of the key factors leading to their deterioration. Modified atmosphere packaging film significantly inhibits the oxidation reaction of ingredients such as fat, vitamins and pigments in food by reducing the oxygen content in the package, thereby slowing down the spoilage rate of food.
In terms of maintaining product color, modified atmosphere packaging film plays a vital role. Taking fresh meat as an example, oxygen can oxidize myoglobin in meat into oxymyoglobin, giving the meat a bright color. However, in an oxygen-deficient environment, such as vacuum packaging, the oxymyoglobin in the meat will be reduced to myoglobin, causing the meat color to darken, affecting consumers' desire to buy. The modified atmosphere packaging film precisely controls the oxygen concentration in the package, which not only maintains the bright color of the meat, but also avoids oxidation and deterioration caused by excessive oxygen.
In terms of maintaining the taste of the product, the modified atmosphere packaging film also performs well. For baked goods, the loss of water and oil is the main reason for the hardening of the taste and the deterioration of the flavor. The modified atmosphere packaging film can provide a relatively stable gas environment for such foods, effectively reducing the loss of water and the occurrence of oxidation reactions, thereby maintaining the soft taste and fresh flavor of baked goods for a long time. For fruits and vegetables, the modified atmosphere packaging film delays the respiration of fruits and vegetables by adjusting the concentration of oxygen and carbon dioxide, reduces the consumption of nutrients, and maintains the freshness and taste of fruits and vegetables.
In addition, the modified atmosphere packaging film also has a good balance between air permeability and barrier properties. It can not only allow the necessary gas exchange between the inside of the package and the outside world to maintain the weak respiration required by the food, but also effectively block the invasion of external oxygen, moisture and microorganisms to ensure the hygiene and safety of the food.
In summary, modified atmosphere packaging film has become a major innovative technology in the field of food preservation with its excellent high barrier performance and precise gas regulation ability. It can not only reduce the oxidation reaction of food, maintain the color and taste of the product, but also extend the shelf life of food, reduce food waste, and inject new vitality into the development of the food industry. With the continuous advancement of science and technology and the increasing diversification of consumer needs, the application prospects of modified atmosphere packaging film will be broader.
