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

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 degrees 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. (C) 2017 Elsevier B.V. All rights reserved.