Wheat gluten, a bio-polymer to monitor carbon dioxide in food packaging: Electric and dielectric characterization

Abstract

The use of wheat gluten as sensing material to detect carbon dioxide is a promising approach. The dielectric properties of wheat gluten are modified in contact with carbon dioxide gas at high relative humidity (90%) and at a temperature of 25 °C due to a structural change in the sensing material, where amino groups act as receptors to carbon dioxide molecules. In the present study, the effects of carbon dioxide on the electrical and dielectric properties of wheat gluten at 20% and 90% of relative humidity (usually found in food packaging) are determined and discussed. At 90% of relative humidity, a linear increase of the dielectric permittivity and dielectric loss was observed with a significant hysteresis which increased with the number of carbon dioxide treatment cycles. One of the significant results is the increase in the dielectric permittivity from 7.01 ± 0.07 to 12.02 ± 0.03 with a sensitivity of 31.38 ± 0.06 fF/%CO2 measured at 868 MHz. The developed sensor is sought to be integrated in the design of UHF-RFID (ultra-high frequency − radio frequency identification) systems working at 868 MHz

Porous wheat gluten microparticles obtained by electrospray: Preparation and characterization

“…It is one of the more natural proteins and contains two types of subunits: subunits of low molecular weight (LMW), and subunits of high molecular weight (HMW) containing intrachain and interchain disulfide bonds. Different materials have been prepared from WG, such as films, membranes, fibers, microparticles, plastic, sensing material, compounds materials, and modified wheat gluten . The characteristics of WG make it a potential candidate for the production of materials for different applications.…”

“…[19,20] Gliadin is a monomeric protein with a molecular weight of 30,000-80,000 Da and is classified in terms of electrophoresis base mobility at a low pH in ω-, α + β-, and γgliadins, depending on their molecular weight and amino acid composition, containing intrachain disulfide bonds. Different materials have been prepared from WG, such as films, [21][22][23] membranes, [24,25] fibers, [26] microparticles, [27,28] plastic, [29,30] sensing material, [31] compounds materials, [32][33][34] and modified wheat gluten. It is one of the more natural proteins and contains two types of subunits: subunits of low molecular weight (LMW), and subunits of high molecular weight (HMW) containing intrachain and interchain disulfide bonds.…”

Technologies and Fabrication of Intelligent Packaging for Perishable Products

“…Bibi et al developed a device that integrated the sensors in the design of UHF-RFID systems working at a frequency of 868 MHz. A natural polymer was selected for the sensor to monitor carbon dioxide in food packages [48].…”

Edible protein films: Sources and behavior

“…In intelligent packaging systems, the aim is monitoring the headspace. 30 However, unless WGbased materials are limited to non-edible packaging materials, new sources of prolamins are needed.…”

“…A recent work has also proposed the use of WG biopolymers to monitor carbon dioxide in food packaging, because the dielectric properties get modified by carbon dioxide due to structural changes in amino groups (which act as receptors). In intelligent packaging systems, the aim is monitoring the headspace . However, unless WG‐based materials are limited to non‐edible packaging materials, new sources of prolamins are needed.…”