The aim of this investigation was to improve the barrier and mechanical properties of gluten films and further explore their application in the packaging of seasonings. The effects of flaxseed gum (FG), oligomeric procyanidins (OPCs), and lauric acid (LA) on the water vapor permeability (WVP), mechanical properties, and peroxide value (POV) were determined. FG and OPCs improved the WVP properties of the gluten films, whereas LA significantly improved the oxygen-barrier properties. The FG/OPCs/LA/GP composite film was then optimized, and the morphological, microstructural, and thermal properties of the composite gluten film were investigated by scanning electron microscopy, atomic force microscopy, surface hydrophobicity analysis; Fourier transform infrared spectroscopy; thermal gravimetric analysis, respectively. The results confirmed that gluten is compatible with FG, OPCs, and LA, thereby leading to the formation of a more uniform, dense, and hydrophobic film. The changes in the preservation properties (appearance, POV, and acid value) of the composite gluten film for oil, salt, and vegetable packaging were also examined. The composite gluten film maintained some degree of seasoning packaging capacity over a 75-day storage period, indicating its potential for uses as a packaging material for seasonings in food production. PRACTICAL APPLICATION The edible composite film will be produced in industry according to the data provided in our paper; the film can be used as packaging material for seasonings in food production.

中文翻译：

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用于食品包装的可食用胶-酚-脂结合面筋膜

本研究旨在提高面筋膜的阻隔性和机械性能，并进一步探索其在调味品包装中的应用。测定了亚麻籽胶 (FG)、低聚原花青素 (OPCs) 和月桂酸 (LA) 对水蒸气渗透性 (WVP)、机械性能和过氧化值 (POV) 的影响。FG 和 OPCs 提高了面筋膜的 WVP 特性，而 LA 显着提高了阻氧特性。然后对FG/OPCs/LA/GP复合膜进行优化，并通过扫描电镜、原子力显微镜、表面疏水性分析等研究了复合面筋膜的形貌、微观结构和热性能；傅里叶变换红外光谱；热重分析，分别。结果证实，面筋与 FG、OPCs 和 LA 相容，从而导致形成更均匀、致密和疏水的薄膜。还检查了用于油、盐和蔬菜包装的复合面筋膜的保存性能（外观、POV 和酸值）的变化。复合面筋膜在 75 天的储存期内保持一定程度的调味品包装能力，表明其在食品生产中用作调味品包装材料的潜力。实际应用 根据本文提供的数据，可食用复合膜将在工业上生产；该薄膜可用作食品生产中调味料的包装材料。还检查了用于油、盐和蔬菜包装的复合面筋膜的保存性能（外观、POV 和酸值）的变化。复合面筋膜在 75 天的储存期内保持一定程度的调味品包装能力，表明其在食品生产中用作调味品包装材料的潜力。实际应用 根据本文提供的数据，可食用复合膜将在工业上生产；该薄膜可用作食品生产中调味料的包装材料。还检查了用于油、盐和蔬菜包装的复合面筋膜的保存性能（外观、POV 和酸值）的变化。复合面筋膜在 75 天的储存期内保持一定程度的调味品包装能力，表明其在食品生产中用作调味品包装材料的潜力。实际应用 根据本文提供的数据，可食用复合膜将在工业上生产；该薄膜可用作食品生产中调味料的包装材料。表明其在食品生产中用作调味品包装材料的潜力。实际应用 根据本文提供的数据，可食用复合膜将在工业上生产；该薄膜可用作食品生产中调味料的包装材料。表明其在食品生产中用作调味品包装材料的潜力。实际应用 根据本文提供的数据，可食用复合膜将在工业上生产；该薄膜可用作食品生产中调味料的包装材料。