Preparation and characterization of edible myofibrillar protein-based film incorporated with grape seed procyanidins and green tea polyphenol

摘要: Abstract Myofibrillar protein-based films incorporated with grape seed procyanidins (GSPC) and green tea polyphenol (GTP) were prepared characterized in terms of physical, mechanical, water barrier thermal properties. Incorporation GSPC GTP markedly decreased solubility, vapor permeability elongation at break, whereas increased tensile strength as well moisture content. Thermal properties also improved evidenced by the higher shift degradation temperature. Loss protein solubility decrease pattern suggested formation covalent-crosslinking between phenol molecules. Furthermore, had a slight greater impact on film due to its larger molecule size.