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

- Myofibrillar protein films were made with procyanidins and tea polyphenol.
- Rigidity and less moisture transfer were observed in incorporated film.
- Thermal stability was improved in incorporated film.
- Covalent crosslinking might be involved between phenolic compound and protein.

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