Active packaging: Development and characterization of polyvinyl alcohol (PVA) and nitrite film for pork preservation

Rômicy Dermondes Souza; Edivânia Ribeiro Lopes; Eduardo Mendes Ramos; Taíla Veloso de Oliveira; Cristiane Patrícia de Oliveira

doi:10.1016/j.foodchem.2023.137811

Active packaging: Development and characterization of polyvinyl alcohol (PVA) and nitrite film for pork preservation

Food Chem. 2024 Mar 30;437(Pt 1):137811. doi: 10.1016/j.foodchem.2023.137811. Epub 2023 Oct 21.

Authors

Rômicy Dermondes Souza¹, Edivânia Ribeiro Lopes², Eduardo Mendes Ramos³, Taíla Veloso de Oliveira⁴, Cristiane Patrícia de Oliveira⁵

Affiliations

¹ Departament of Rural and Animal Technology, Universidade Estadual do Sudoeste da Bahia, Praça Primavera n° 40, Bairro Primavera, 45.700-000, Itapetinga, Bahia, Brazil. Electronic address: [email protected].
² Departament of Rural and Animal Technology, Universidade Estadual do Sudoeste da Bahia, Praça Primavera n° 40, Bairro Primavera, 45.700-000, Itapetinga, Bahia, Brazil. Electronic address: [email protected].
³ Federal University of Lavras - UFLA, Department of Food Science, Laboratory of Food Microbiology, Lavras, MG, CEP 37200-000, CP 3037, Brazil. Electronic address: [email protected].
⁴ Universidade Federal de Viçosa, Food Technology Departament, Avenida PH Holfs, s/n, Campus Universitário, 36.570-000, Viçosa, Minas Gerais, Brazil. Electronic address: [email protected].
⁵ Departament of Rural and Animal Technology, Universidade Estadual do Sudoeste da Bahia, Praça Primavera n° 40, Bairro Primavera, 45.700-000, Itapetinga, Bahia, Brazil. Electronic address: [email protected].

PMID: 37897828
DOI: 10.1016/j.foodchem.2023.137811

Abstract

In this study, an active films of polyvinyl alcohol (PVA) films, incorporated with sodium nitrite were developed, characterized and applied to pork stored for six days at 25 °C. As for the film characterization by FTIR, no chemical interactions were observed between nitrite and PVA under the studied conditions. The physical properties of the PVA films were not altered by the presence of nitrite. PVA films incorporated with 100 ppm nitrite reduced TBARS values of refrigerated pork from 0.63 µmol MDA/g (control) to 0.49 µmol MDA/g (PVA 01). Color changes were observed in all meat samples packaged with the film. It is concluded that the presence of nitrite does not interfere in the physical properties of the PVA films and that the developed films have an active potential for application in pork in natura.

Keywords: Films; Nitrite; PVA; Pork.

MeSH terms

Animals
Food Packaging
Nitrites
Polyvinyl Alcohol / chemistry
Pork Meat*
Red Meat* / analysis
Swine

Substances

Polyvinyl Alcohol
Nitrites