Résumé
Oxygen and carbon dioxide solubility and diffusivity are 2 key parameters to understand gas transfer in food matrices. Knowledge of these parameters could help to predict gas concentration in modified atmosphere packaging and, consequently, to predict shelf-life of the product through the development of appropriate mathematical models. The aim of this review is to present the existing methodologies to quantify O-2 and CO2 contents in food, especially in solid food matrices which is very challenging. There is a focus on how these methodologies could be used to determine gas transfers kinetics. Data of O-2/CO2 solubilities and diffusivities in food are collected and compared with a specific emphasis on the food characteristics and factors impacting them. An analysis of the current state of knowledge in solid food matrices is carried out to tentatively build a general predictive model of the O-2 and CO2 solubility and diffusivity extendable to any kind of food matrix.