Gluten in edible coating and film materials

With the growing concern for food safety and health, traditional food packaging materials are gradually being replaced by edible coating and film materials. These new materials are not only effective in extending the freshness of food, but also reduce the environmental impact of plastic waste. Among many plant-based materials, gluten (wheat protein) is an ideal choice for edible coating and film materials due to its excellent physicochemical properties and biocompatibility. In this blog, we will discuss the application of gluten in edible coating and film materials and its advantages.

I. Properties of gluten

Gluten is mainly composed of wheat gluten extracted from wheat, rich in protein, amino acids, minerals and other nutrients. Its unique functional properties make it widely used in the food industry:

Good film-forming properties: Gluten can form a homogeneous film layer in aqueous solution and has good film-forming properties. This enables it to effectively isolate water and oxygen in food coatings and film materials, prolonging the freshness of food.

Biocompatibility: gluten is a plant-based material, good compatibility with food, non-toxic, harmless, in line with food safety standards.

Biodegradability: Compared with traditional plastic packaging materials, gluten has good biodegradability, which helps reduce environmental pollution.

Adjustability: the physical properties of gluten can be optimised by adjusting the formula and processing conditions to meet the needs of different foods.

Ⅱ.The application of edible coating

Edible coating is a film layer applied directly to the surface of the food, and its main function is to prevent the entry of moisture and gas, delay the oxidation reaction, thereby extending the shelf life of food. The applications of gluten in edible coatings are as follows:

Fresh fruit and vegetable protection: Coating fresh fruits and vegetables with a gluten coating can effectively slow down water evaporation and reduce the respiration rate, thus prolonging the freshness period. Studies have shown that gluten coatings maintain the freshness and flavour of fruits and slow down rotting and mould.

Meat and dairy packaging: Gluten coatings show excellent preservative effects in meat and dairy packaging, preventing the growth of microorganisms and reducing the risk of spoilage. At the same time, its good film-forming properties enable it to encapsulate the food, preserving taste and flavour.

Bread and bakery products: Gluten coatings prevent moisture loss in bakery products, preserving their freshness. The coating also prevents oxidation of oils and fats and improves the shelf life of baked goods.

Ⅲ.The application of film materials

Gluten can not only be used for coating, can also be made into film materials, widely used in the food packaging industry. The advantages of gluten film materials include:

Excellent barrier properties: gluten film has good oxygen and water vapour barrier properties, can effectively prevent the impact of oxygen and moisture on food, to extend the shelf life of food.

Adjustability: By adjusting the concentration of gluten, adding other ingredients (such as glycerol, sugar, etc.), the physical properties and air permeability of the film can be adjusted to meet the packaging needs of different foods

Food-grade material: Gluten film meets food safety standards, is non-toxic, harmless and suitable for direct contact with food.

Environmentally friendly: gluten film is a biodegradable material, helping to reduce plastic pollution, in line with the concept of sustainable development.

Ⅳ.The future outlook

With the emphasis on health and environmental protection, the application of gluten in edible coating and film materials is promising. Future research can focus on the following aspects:

Performance optimisation: enhance the mechanical properties, thermal stability and barrier properties of gluten coatings and films through modification and compounding techniques.

Novel formulation development: Explore composite applications with other natural materials (e.g. vegetable gums, starch, etc.) to enrich the functionality of edible coatings and films.

Marketing: Strengthen cooperation with the food industry to promote the commercial application of gluten coating and film materials and increase consumer awareness of edible materials.

Conclusion

The application of gluten in edible coating and film materials not only provides a safe and healthy choice for food packaging, but also makes a positive contribution to environmental protection. With the continuous development of technology, gluten will play an increasingly important role in the food industry and contribute to the realisation of sustainable development goals. Through in-depth research and application, gluten will open up new possibilities for food preservation and environmentally friendly packaging!