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The Use of Duo-Functional PVC Film for Conservation of Minimally Processed Apples

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Abstract

Several conservation strategies regarding minimally processed vegetables (MPV) are applied keep organoleptic features and quality, in particular the use of active packaging to slow down enzymatic browning reactions and microbial growth. Based on such context, polyvinyl chloride (PVC) films with antimicrobial and antibrowning properties—due to the addition of a mix of additives (MA) that comprise pure (KM) and encapsulated (EKM) potassium metabisulfite—are the core of the current study to find out their influence on the quality parameters applied to minimally processed apples. The sol–gel method was used in the encapsulation process and the PVC films were prepared by applying 0.1 (w/w; F01), 1.0 (w/w; F1), and 2.0 (w/w; F2) of MA (KM and EKM), as well as the use of control film, for industrial extrusion processing. The EKM was chemically and morphologically characterized and the mechanical properties of the films were set. Minimally processed apples were prepared and packed in films for 20 days. The prepared packages were stored at different temperatures and evaluated for color variations as well as for chemical and microbiological quality. The encapsulation process increased the additive's thermal resistance. It also preserved the main characteristics of the additives that were incorporated into the process. It did not interfere in the machinability conditions of the films. The outcomes showed satisfactory effects regarding the maintenance of color and microbiological qualities. The F2 film could show toxicological safety for the minimally processed apples for 10 days at 8 °C. Therefore, duofunctional films are a good alternative for minimally processed apples storage.

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Acknowledgments

This work was supported by the Federal Institute of Santa Catarina, IC, Federal University of Santa Catarina, UFSC, and the Institute of Chemistry, Federal University of Rio Grande do Sul, UFRGS, and Braskem. The authors are thankful to LNLS (project D11A-SAXS1-12495) for measurements in the SAXS beamline. F. Bortolini appreciates the support of all.

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Authors and Affiliations

  1. Instituto Federal de Educação, Ciência e Tecnologia Catarinense-IFC, Rodovia SC 283, Km 08, Fragosos-Concórdia, SC, CEP 89700-000, Brazil

    Fabiana Bortolini Foralosso & Nei Fronza

  2. Instituto de Química, Universidade Federal do Rio Grande do Sul-UFRGS, Campus do Vale. Av. Bento Gonçalves 9500, Agronomia, Porto Alegre, Rio Grande do Sul, Caixa Postal 15003, CEP 91501-970, Brazil

    João Henrique Zimnoch dos Santos & Larissa Brentanho Capeletti

  3. Centro Tecnológico-Departamento de Engenharia Química, Universidade Federal de Santa Catarina-UFSC, Trindade, Florianópolis, Santa Catarina, CEP 88040-900, Brazil

    Mara Gabriela Novy Quadri

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  1. Fabiana Bortolini Foralosso
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  2. Nei Fronza
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  3. João Henrique Zimnoch dos Santos
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  4. Larissa Brentanho Capeletti
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  5. Mara Gabriela Novy Quadri
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Correspondence to Mara Gabriela Novy Quadri.

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Foralosso, F.B., Fronza, N., dos Santos, J.H.Z. et al. The Use of Duo-Functional PVC Film for Conservation of Minimally Processed Apples. Food Bioprocess Technol 7, 1483–1495 (2014). https://doi.org/10.1007/s11947-013-1233-2

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