Abstract:

Background and objectives

This study aimed to develop gluten and glutenin based active films functionalized individually by

three different types of polyphenols (naringin, cyanidin-3-O-glucoside and proanthocyanidin). The

interaction ?of ?these ?phenolic ?compounds ?with ?gluten ?and ?glutenin, ?and ?the ?effect ?of ?presence ?of

these polyphenols on the physicochemical, antioxidative and antimicrobial properties of resulting

films were evaluated.

Findings

The proanthocyanidin interacted with gluten and glutenin helped to form rougher surface structure

and more homogeneous cross-section structure. Therefore, the water vapor barrier property, water

repellence, ?tensile ?strength ?and ?thermal ?stability ?of ?the ?films ?were ?substantially ?improved ?in ?the

presence ?of ?proanthocyanidin. ?The ?films ?containing ?proanthocyanidin ?also ?showed ?ability ?to

inhibit growth of foodborne pathogens and scavenge free radical. Furthermore, the glutenin films

exhibited ?higher ?tensile ?strength ?and ?better ?thermal ?stability. ?The ?gluten ?films ?possessed ?better

water vapor barrier property and water repellence.

Conclusion

There were significant differences in physical properties between gluten films and glutenin films

due ?to ?the ?difference ?of ?composition. ?However, ?the ?effects ?of ?polyphenols ?on ?the ?physical

properties of the two films were basically the same.

Significance and novelty

The ?differences ?in ?physicochemical ?properties ?between ?gluten ?and ?glutenin ?based ?films

functionalized by polyphenols were illustrated in this study.