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.
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