Alimenti confezionati e atmosfera modificata. Caratteristiche basilari, nuove procedure, applicazioni pratiche.

Nowadays, every food packaging technology should comply with two basic exigencies: the extension of food durabilities and the massive reduction of food additives. With concern to Modified Atmosphere Packaging (MAP), these objectives should be well satisfied. MAP technologies can offer different advantages to food operators. Extended durabilities can improve the management of near and remote Warehouses with massive reductions about delivery costs. In addition, food companies may be able to perform their attitude to reduce common complaints at the last level of commercial chains. Moreover, the hygienic safety of MAP products can reach highest levels with good results in terms ofproportion between quality and "good-looking". Notable economic performances and the massive reduction of food additives are the last points about MAP technology. The final result is the objective possibility to obtain industrial products can be very similar to "natural" foods with the difference of upgraded durabilities. Future MAP products should be different enough from current applications because of unpredictable modifications about production & packaging. However, two key-factors may be anticipated. Firstly, the incumbent economic crisis imposes difficult choices about the selection between "suitable" and "too expensive" productions, in terms of market delocalization and particular process features. In addition, it has to be attentively considered the Consumeristic approach with relation to chemical technologies that can be able to modify packaged foods. Consequently the aim of this paper has been to provide a comprehensive review about all aspects related to MAP technologies and connected sub-fields.