Use of safe substances as additives for PVC films and their effect on enzymatic browning of gala apples

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dc.creatorAndréia Handa Suzuki
dc.creatorLeandro Soares de Oliveira
dc.creatorCamila Argenta Fante
dc.creatorAdriana Silva Franca
dc.date.accessioned2022-05-19T22:38:30Z
dc.date.accessioned2025-09-09T01:28:09Z
dc.date.available2022-05-19T22:38:30Z
dc.date.issued2020
dc.identifier.doi10.1007/s11947-020-02474-1
dc.identifier.issn1935-5130
dc.identifier.urihttps://hdl.handle.net/1843/41839
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood and Bioprocess Technology
dc.rightsAcesso Restrito
dc.subjectMaçã
dc.subjectPVC
dc.subjectVitamina C
dc.subjectVitamina E
dc.subjectÁcido cítrico
dc.subject.otherPVC film
dc.subject.otherApple browning
dc.subject.otherActive packaging
dc.subject.otherCitric acid
dc.subject.otherVitamin C
dc.subject.otherVitamin E
dc.titleUse of safe substances as additives for PVC films and their effect on enzymatic browning of gala apples
dc.typeArtigo de periódico
local.citation.epage1391
local.citation.issue13
local.citation.spage1380
local.description.resumoSome additives used in polymeric products can cause health problems; thus, lowering migration of such substances from the polymeric matrix is of concern. Given that migration is sometimes inevitable, the use of safe additives is an alternative. This work demonstrates the viability of employing generally recognized as safe (GRAS) substances (citric acid, vitamin C, and vitamin E) on PVC films plasticized with epoxidized waste cooking oil. The prepared films presented good mechanical properties, and in a few cases even exhibited improvements in properties such as increase in tensile strength and decrease in water vapor permeability. The films promoted a significant reduction in browning of refrigerated apple samples. The vitamin C-laden film was the most effective, being able to diminish apple browning even at room temperature. Among the tested additives, citric acid was the most effective in terms of protective action against oxidation, preventing degradation of procyanidin B2, caffeic acid, and epicatechin.
local.publisher.countryBrasil
local.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://link.springer.com/article/10.1007/s11947-020-02474-1

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