Establishing a biodegradable film with gluten and tea polyphenols: Structure, properties, and function
Wenjing He, Qian‐Da Xu, Nan Chen, Wei‐Cai Zeng
Abstract
Film packaging is a common method to extend the shelf life of food during storage. But the non degradability and potential toxicity of some synthetic films are gradually limiting their usage in food packaging. In present study, gluten and tea polyphenols were utilized to prepare a packaging film, and the properties of this film were determined. With addition of tea polyphenols, thickness and tensile properties of film were improved. By using scanning electron microscope, fourier transform infrared spectra and molecular docking, this film showed a dense network structure, which was due to the strong interactions between tea polyphenols and gluten. Hydrogen bonds and hydrophobic interactions were the main molecular forces during the interactions. Meanwhile, the film showed the good thermal stability and barrier properties. In addition, this film exhibited the remarkable capability to scavenge free radicals and inhibited the increase of peroxide value of oil during storage. Moreover, this film had the slow-release properties of tea polyphenols, and could be biodegradable in nature. All present results suggested that tea polyphenols improved the properties and functions of gluten film effectively, and this complex film showed the potential for food preservation in food industry. • Tea polyphenols (TP) modify the properties and functions of gluten film. • TP cause gluten film to form a dense structure mainly through hydrogen bonds. • Gluten film can slow-release TP to extend its action time and effectiveness. • Gluten film with TP is biodegraded and environmentally friendly.