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

Content Provider	Springer Nature Link
Author	Foralosso, Fabiana Bortolini Fronza, Nei Santos, João Henrique Zimch Capeletti, Larissa Brentanho Quadri, Mara Gabriela vy
Copyright Year	2013
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.
Starting Page	1483
Ending Page	1495
Page Count	13
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	7
Issue Number	5
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2013-12-12
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Active package Encapsulation SO$_{2}$ residual Minimally processed apples Antibrowning Antimicrobial Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
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4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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