A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food

Abstract

AbstractBACKGROUNDA novel film based on some natural ingredients (wheat gluten, pectin, and polyphenols) was used to improve the quality and storage stability of high‐fat food due to their good sustainable, mechanical, and edible properties.RESULTSWith the addition of polyphenols from Cedrus deodara (in the form of pine‐needle extract (PNE)), the physicochemical properties (thickness, moisture content, and color), mechanical properties (tensile strength and elongation), barrier properties (water vapor, oil, and oxygen permeability, transmittance), and thermal stability of the composite film were improved. According to the analysis of infrared spectroscopy and molecular docking, the main compounds of PNE interacted with wheat gluten by hydrogen bonds and hydrophobic forces to form a compact and stable structure. In addition, the composite film showed a remarkable antioxidant capability to scavenge free radicals, and the film matrix could effectively protect the antioxidant activity of PNE. Furthermore, using cured meat as a model, the composite film exhibited a fine packaging performance in high‐fat food during storage, which could obviously inhibit the excessive oxidation of fat and protein of cured meat and was beneficial in forming its special flavor.CONCLUSIONOur results suggest that the composite film possessed good properties and had potential for packing of high‐fat foods, which could improve the quality and safety of food during processing and storage. © 2023 Society of Chemical Industry.