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

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 A degrees C. Therefore, duofunctional films are a good alternative for minimally processed apples storage.