Active Food Packaging Materials Research Articles

Characterization of Red Cabbage Extracts incorporated in Green Based Gelatin Active Films

This study aimed to assess red cabbage extracts obtained using solvents with different pH levels and alcohol concentrations, comparing their phytochemical quantities and functional characteristics. Solvents—purified water (PW, pH 7), 70% and 99% ethanol (70%E and 99%E, pH 6.5), and acidified ethanol (AE, pH 2)—were employed for extraction. When the different pH solutions were applied to the red cabbage extracts, they altered the extract's color, ranging from pink to yellow, influenced by various anthocyanin forms responsive to pH levels. The AE-extracted red cabbage displayed the highest UV and visible light barrier and total phenolic content (TPC). Then, the AE extract was used to formulate the green-based gelatin active films, alongside the 99%E extract, which had similar alcohol content and TPC values. The films averaged 20-21 μm in thickness. Moreover, incorporating both extracts into the gelatin films increased moisture content and water solubility, though the change in water vapor permeability was not significant compared to the neat gelatin film. The gelatin film incorporating AE-extracted red cabbage (GAE) showed higher water solubility than that incorporating the 99%E extract (GE). Both green-based gelatin active films showed differences in appearance color in the third week. The GAE film exhibited greater color stability, attributed to anthocyanin's distinctive chemical structures favoring acidic environments. This gelatin film incorporating red cabbage by AE-extracted holds promise as an eco-friendly active food packaging material.

Antioxidant and antimicrobial extracts from grape stalks obtained with subcritical water. Potential use in active food packaging development

In order to valorise winemaking grape stalks, subcritical water extraction at 160 and 180 °C has been carried out to obtain phenolic-rich extracts useful for developing active food packaging materials. Red (R) and white (W) varieties (from Requena, Spain) were used, and thus, four kinds of extracts were obtained. These were characterised as to their composition, thermal stability and antioxidant and antibacterial activity. The extracts were incorporated at 6 wt% into polylactic acid (PLA) films and their effect on the optical and barrier properties of the films and their protective effect against sunflower oil oxidation was analysed. Carbohydrates were the major compounds (25–38%) in the extracts that contained 3.5–6.6% of phenolic compounds, the R extracts being the richest, with higher radical scavenging capacity. Every extract exhibited antibacterial effect against Escherichia coli and Listeria innocua, while PLA films with extracts preserved sunflower oil against oxidation.

Ex-situ fabrication of engineered green network of multifaceted bacterial cellulose film with enhanced antimicrobial properties for post-harvest preservation of table grapes

In order to overcome the inherent limitations of pristine bacterial cellulose (BC) as an active food packaging material, this study employs a dual-action approach to ex-situ fabricate a multifaceted green composite of BC through citrus pectin (CP) impregnation and subsequent functionalization with thyme essential oil (TEO) encapsulated CP-TEO active emulsion coating. Among various BC-CP composites studied, BC-CP1 revealed the optimal film formation with homogeneous dense microstructure, enhanced mechanical strength (from 126.37 MPa to 183.24 MPa), and reduced water vapor permeability (WVP) (from 3.69 ×10−11 g.m−1.s−1.Pa−1 to 3.33 ×10−11 g.m−1.s−1.Pa−1). The WVP was further reduced to 2.69 × 10−11 g.m−1.s−1.Pa−1 with the CP-TEO active emulsion coating. The BC-CP1/TEO2 exhibited exceptional antibacterial and antibiofilm characteristics, effective UV-blocking, and improved visible light transmittance. The film demonstrated superior potential in preserving grape quality over 9 days of storage compared to pristine BC and conventional plastic packaging. Thus, the BC-CP1/TEO2 has emerged as an eco-friendly, multi-layered solution for sustainable packaging needs.

Delivery of Probiotics with Cellulose-Based Films and Their Food Applications.

Probiotics have attracted great interest from many researchers due to their beneficial effects. Encapsulation of probiotics into biopolymer matrices has led to the development of active food packaging materials as an alternative to traditional ones for controlling food-borne microorganisms, extending food shelf life, improving food safety, and achieving health-promoting effects. The challenges of low survival rates during processing, storage, and delivery to the gut and low intestinal colonization, storage stability, and controllability have greatly limited the use of probiotics in practical food-preservation applications. The encapsulation of probiotics with a protective matrix can increase their resistance to a harsh environment and improve their survival rates, making probiotics appropriate in the food packaging field. Cellulose has attracted extensive attention in food packaging due to its excellent biocompatibility, biodegradability, environmental friendliness, renewability, and excellent mechanical strength. In this review, we provide a brief overview of the main types of cellulose used for probiotic encapsulation, as well as the current advances in different probiotic encapsulating strategies with cellulose, grafted cellulose, and cellulose-derived materials, including electrospinning, cross-linking, in-situ growth, casting strategies, and their combinations. The effect of cellulose encapsulation on the survival rate of probiotics and the patented encapsulated probiotics are also introduced. In addition, applications of cellulose-encapsulated probiotics in the food industry are also briefly discussed. Finally, the future trends toward developing encapsulated probiotics with improved health benefits and advanced features with cellulose-based materials are discussed.

Application of electrospinning to fabricate phycocyanin- and Spirulina extract-loaded gliadin fibers for active food packaging

This study explored the active food packaging application of phycocyanin- and Spirulina extract-loaded gliadin electrospun fibers (GPhy and GSPE5%). SEM findings confirmed that the morphology of fibers was tubular, showing the GPhy and GSPE5% as the optimum fibers. The loading efficiencies of GPhy and GSPE5% were also around 90%, which proved the well-incorporated compounds within the fibers. Simulation results of α-gliadin dissolved in acetic acid illustrated the denaturation of the protein. FTIR and TGA confirmed that after electrospinning the chemical/structural changes and enhanced thermostabilities occurred, respectively. Antibacterial and antioxidant tests detected higher bactericidal and antioxidative effects of GSPE5% than GPhy. In the application part, it was found that GPhy and GSPE5% were able to decrease PV and TBA values as the indications of walnut kernels' protection from lipid oxidation. This work shows a facile and an efficient way to fabricate active food packaging materials using electrospinning and natural compounds.

Development of Sustainable and Active Food Packaging Materials Composed by Chitosan, Polyvinyl Alcohol and Quercetin Functionalized Layered Clay.

In order to solve the problems of insufficient active functions (antibacterial and antioxidant activities) and the poor degradability of traditional plastic packaging materials, biodegradable chitosan (CS)/polyvinyl alcohol (PVA) nanocomposite active films reinforced with natural plant polyphenol-quercetin functionalized layered clay nanosheets (QUE-LDHs) were prepared by a solution casting method. In this study, QUE-LDHs realizes a combination of the active functions of QUE and the enhancement effect of LDHs nanosheets through the deposition and complexation of QUE and copper ions on the LDHs. Infrared and thermal analysis results revealed that there was a strong interface interaction between QUE-LDHs and CS/PVA matrix, resulting in the limited movement of PVA molecules and the increase in glass transition temperature and melting temperature. With the addition of QUE-LDHs, the active films showed excellent UV barrier, antibacterial, antioxidant properties and tensile strength, and still had certain transparency in the range of visible light. As QUE-LDHs content was 3 wt%, the active films exhibited a maximum tensile strength of 58.9 MPa, representing a significant increase of 40.9% compared with CS/PVA matrix. Notably, the UV barrier (280 nm), antibacterial (E. coli) and antioxidant activities (DPPH method) of the active films achieved 100.0%, 95.5% and 58.9%, respectively. Therefore, CS/PVA matrix reinforced with QUE-LDHs has good potential to act as an environmentally and friendly active packaging film or coating.

Fabrication of CuO nanoparticles embedded novel chitosan/hydroxypropyl cellulose bio-nanocomposites for active packaging of jamun fruit

The study herein was intended to develop CuO nanoparticles (CuO NPs) embedded in chitosan (CS) and hydroxypropyl cellulose (HPC) based bio-nanocomposites with improved functional properties to prolong the shelf life of fruits using eco-friendly solvent casting technique. ATR-FTIR spectroscopy revealed hydrogen bonding interactions between the CS, HPC and CuO NPs. The homogeneity of the CuO NPs distributed bio-nanocomposites was verified by SEM images with minimum aggregations. Bio-nanocomposites showed improved mechanical properties (tensile strength of 33 MPa) with excellent UV-light blocking ability (4% of %transmittance at 360 nm and 20% transparency at 600 nm), also, a significant decrease in moisture adsorption (5.27%), water vapour permeability (2.47%), oxygen permeability (1.39%), and biodegradability (12.58%) compared to control CS/HPC blend film. Furthermore, CuO NPs induced CS/HPC bio-nanocomposites exhibited strong antimicrobial properties against B. subtilis, S. aureus, P. aeruginosa, E. coli, and C. albicans as well as antioxidant properties. Moreover, 0.8% of CuO NPs embedded in CS/HPC bio-nanocomposite film extended the shelf life of packed jamun fruits confirming the potential of prepared bio-nanocomposites to serve as an active food packaging material.

Ag Nanoparticle Incorporated Guar Gum-Sodium Alginate-I-Carrageenan Tribiopolymer Blended Cloth Waste Lint Extracted Cellulose Nanocrystal Antimicrobial Composite Film.

A biopolymer-based formulation for robust and active food packaging material was developed. This material consisted of a blend of three biopolymers (guar gum-sodium alginate-i-carrageenan) reinforced by cellulose nanocrystals (CNC) alongside the integration of silver nanoparticles (AgNPs) with varying sizes. The CNC utilized in this process was derived from cloth waste lint (CWL) generated from a household cloth dryer machine. This CNC synthesis underwent a series of solvent treatments to yield the CNC used in the composite. CNC and AgNPs were incorporated into the tribiopolymeric blend matrix to construct a nanocomposite film that showed excellent tensile strength (∼90 MPa). The nanocomposite film also exhibited antimicrobial activity against Escherichia coli ATCC 25922 and Bacillus cereus MTCC 1272. In this report, it was demonstrated that the zone of inhibition against E. coli and B. cereus depends on the variation of size and amount of AgNPs inside the polymeric matrix. The practical applicability of such a film was also demonstrated by applying it to sliced bread and the enhancement of the shelf life of the raped bread was compared with a control. Thus, the guar gum-sodium alginate-i-carrageenan tribiopolymer blend with a cloth waste lint extracted cellulose nanocrystal composite film is antimicrobial, hence, an excellent candidate as an active packaging film.

Preparation and characterization of chitosan/dialdehyde carboxymethyl cellulose composite film loaded with cinnamaldehyde@zein nanoparticles for active food packaging

In this study, zein-loaded cinnamaldehyde (Cin@ZN) nanoparticles were incorporated into Chitosan (CS)/dialdehyde carboxymethyl cellulose (DCMC) matrix to fabricate the active food packaging materials possessing outstanding antioxidant and antibacterial properties. The research investigated how varying levels of Cin@ZN nanoparticles affected the morphology, microstructure, physicochemical properties of CS/DCMC composite films. The inclusion of Cin@ZN could significantly improve the mechanical strength, reduce the water vapor and oxygen permeability of CS/DCMC composite films and endow films with UV-light blocking properties. It's worth noting that the antibacterial and antioxidant capacities of CS/DCMC films had an astonishing enhancement with Cin@ZN blending, in which ABTS scavenging ratio of the composite films (100 mg) with different Cin@ZN contents reached >90 %. Furthermore, CS/DCMC/Cin@ZN 35 % composite film has the ability to efficiently protect strawberries from microbial damage and decelerate the spoilage rate of strawberries under ambient condition. Consequently, the CS/DCMC/Cin@ZN composite film can be applied as packaging material to extend the lifespan of fruits.

Aloe vera/Chitosan-Based Edible Film with Enhanced Antioxidant, Antimicrobial, Thermal, and Barrier Properties for Sustainable Food Preservation.

Food bioactive packaging has received increasing attention from consumers and the food industry for its potential to reduce food waste and environmental issues. Several materials can be used to produce edible films/coats; however, bio-based, cost-effective, and sustainable coatings have gained a high reputation these days. For instance, Aloe vera gel (AV) is a promising bio-based material for edible coatings and films; therefore, the present study aimed to investigate the film-forming abilities of AV and Chitosan (CH) combination as a potential active food packaging material. The physicochemical and mechanical characteristics of formed films of various combinations were prepared at different concentrations, i.e., CH (0.5% w/v), AV (100%), CH:AV (75:25), and CH:AV (60:40). The results showed significant differences among all the prepared edible films wherein these differences were mainly on account of incorporating AV gel. The rheological and antioxidant properties of the formulations improved with the inclusion of AV gel. The films composed of CH:AV (60:40) positively affected the water solubility, thermal properties, and water vapour permeability of the edible films. The X-ray Diffraction (XRD) and Scanning electron microscopy (SEM) results showed that the films composed of CH:AV, (60:40) were amorphous and had smooth morphology. Further, the edible film solutions were applied to fresh figs (Ficus carica) to investigate their role in preserving fruits during storage. A significant reduction in microbial growth was found in coated fruits after 28 days of cold storage. The films composed of CH and AV showed overall improved results compared to the CH (0.5%, w/v). Therefore, the used formulations (CH:AV, 60:40) can form a sustainable film that has the potential to be utilized for fresh product preservation to maintain its quality and shelf life.

Lemon peel-based fluorescent carbon quantum dots as a functional filler in polyvinyl alcohol-based films for active packaging applications

Carbonation of agro-waste into high-value-added products is becoming a promising strategy for producing functional active materials and for reducing landfills. Carbon quantum dots (CQDs) are of great attention due to their non-toxic, antibacterial, antioxidant, fluorescent, and other functional properties. The current study demonstrated the hydrothermal synthesis of dried lemon peel-based carbon quantum dots (LCQDs) and their incorporation in polyvinyl alcohol for developing active films. The developed LCQDs exhibit excellent fluorescence, antioxidant, and antibacterial activities against S. aureus, B. cereus, S. enterica, L. monocytogenes, and E. coli. Interestingly, as confirmed by FE-SEM and FTIR, LCQDs showed excellent compatibility with PVA-based films. The mechanical and water vapor barrier properties were improved by adding 3% LCQDs to the PVA film, which also resulted in improved UVC (99.9%), UVB (99.9%) and UVA (99.1%) blocking effects. Additionally, PVA film containing 3% LCQDs showed 98.9% radical scavenging activity by ABTS method and was 100% effective against S. aureus and S. enterica. Therefore, 3% LCQDs-incorporated PVA films could have excellent potential as active food packaging materials.

Preparation, physicochemical properties, antioxidant, and antibacterial activities of quaternized hawthorn pectin films incorporated with thyme essential oil

To investigate the impacts of thyme essential oil (TEO) on the structural, physical, antioxidative, and antibacterial properties of quaternized pectin film (QHP), the 0.5%, 1.0%, and 1.5% TEO were incorporated to prepare quaternized pectin and TEO composites films. Scanning electron microscopy (SEM) pictures of the apparent morphology revealed that TEO had good compatibility with quaternized pectin. With TEO combined, the thickness and opacity of films increased, while the water content and swelling degree decreased. TEO has a plasticizing effect on films and improve the elongation at the break of films. However, hydrophobic TEO did not improve the hydrophobicity and water vapor barrier performance of films. The complex of TEO had slight influence upon the thermal stability of films. The composite films exhibited higher UV shielding, antioxidative, and antibacterial performance. Thus, the complex films have potential application value in active food packaging materials.

Bioactive Ag(I) coordination complexes as dopants for castor oil plasticized ethylcellulose films.

The effects exerted by new bioactive acylpyrazolonate Ag(I) derivatives of the general formula [Ag(QPy,CF3)(R-Im)] containing different substituents on the imidazole (R-Im) ancillary ligands and the natural plasticizer castor oil when both are added to the ethylcellulose (EC) biopolymer in the preparation of thin films as potential active food packaging materials are presented. The Ag(I) complexes [Ag(QPy,CF3)(Bn-Im)] and [Ag(QPy,CF3)(Bu-Im)], having benzyl and butyl substituents, whose single crystal molecular structures are reported, have proved to be highly compatible for efficient incorporation between the EC polymer and the hydrophobic plasticizer chains, giving rise, even at low concentrations, to homogeneous, robust and elastic films. The concomitant presence of these Ag(I) complexes and castor oil in the polymer EC matrix gives rise to thin films with improved antibacterial activity against Escherichia coli (E. coli) as a model of Gram-negative bacterial strains when compared to the non-plasticized ones, with very low Ag(I) migration in the three food simulants used (distilled water, ethanol 10% v/v and acetic acid 3% v/v) under two assay conditions (70 °C for 2 h and 40 °C for 10 days).

Effects of oregano essential oil Pickering emulsion and ZnO nanoparticles on the properties and antibacterial activity of konjac glucomannan/carboxymethyl chitosan nanocomposite films.

Green and environmentally friendly natural bio-based food packaging films are increasingly favored by consumers. This study incorporated carboxylated-cellulose nanocrystal stabilized oregano essential oil (OEO) Pickering emulsion and ZnO nanoparticles (ZNPs) into konjac glucomannan (KGM)/carboxymethyl chitosan (CMCS) complexes to develop active food packaging films. The effects of OEO Pickering emulsion and ZNPs on the physical, structural, and antimicrobial activities of the nanocomposite films were evaluated. The OEO Pickering emulsion had a droplet size of 48.43 ± 3.56 μm and showed excellent dispersion and stability. Fourier transform infrared and X-ray diffraction analyses suggested that the interactions between the Pickering emulsion, ZNPs and KGM/CMCS matrix were mainly through hydrogen bonding. SEM observations confirmed that the Pickering emulsion and ZNPs were well incorporated into the KGM/CMCS matrix, forming tiny pores within the nanocomposite films. The incorporation of the OEO Pickering emulsion and/or ZNPs obviously increased the light and water vapor barrier ability, thermal stability, mechanical strength and antimicrobial properties of the KGM/CMCS nanocomposite film. Notably, KGM/CMCS/ZNPs/OEO Pickering emulsion films exhibited the highest barrier, and mechanical and antimicrobial activities due to the synergistic effect between the OEO Pickering emulsion and ZNPs. These results suggest that KGM/CMCS/ZNPs/OEO Pickering emulsion films can be utilized as novel active food packaging materials to extend the shelf life of packaged foods.

Development, characteristics and biological activities of bilayer composite film based on gelatin/κ-carrageenan loading curcumin and ε-polylysine

Using curcumin and epsilon-polylysine (ε-PL) as functional ingredients, one bilayer composite film was prepared by flow casting method using gelatin and κ-carrageenan as the outer- and inner-film layers, respectively. Compared with the inner κ-carrageenan film loading 3 wt% curcumin and 0.1% ε-PL (01CF) or 3 wt% curcumin and 0.3% ε-PL (03CF), the transparency, tensile, and water contact angle of the bilayer composite film were significantly increased. X-ray diffraction results revealed that the inner film matrix of κ-carrageenan interacted well with curcumin and ε-PL. Scanning electron microscopy observed that the cross-sectional surface of the inner and outer layers in the bilayer composite film was smooth and had good compatibility. In atomic force microscopy image, the inner surface of the bilayer composite film had lower root mean square roughness and average roughness than the outer film surface. The crystallinity of curcumin in the bilayer composite film loading 0.3% ε-PL was dramatically reduced in confocal laser scanning microscope images compared to that of the composite film with 0.1% ε-PL addition. The bilayer composite film demonstrated good scavenging activity on DPPH radical with inhibition rate >65%, and showed strong inhibition effect on the spoilage bacteria derived from Penaeus vannamei. Furthermore, the bilayer composite film showed sensitive response to volatile amines by visible color changes from yellowish to reddish brown. In conclusion, the prepared bilayer composite film could have potential application prospects in the field of natural active food packaging materials for shrimp products.

Preparation of a Dual-Functional Active Film Based on Bilayer Hydrogel and Red Cabbage Anthocyanin for Maintaining and Monitoring Pork Freshness.

In this study, a composite film was created with the dual goal of prolonging pork shelf life and showing freshness. Hydrogel materials as solid base films were selected from gelatin (G), sodium alginate (SA) and carboxymethyl cellulose (CMC) based on their antioxidant activity, water vapor permeability, mechanical properties, as well as their stability, antimicrobial activity, and freshness, which indicates effectiveness when combined with anthocyanins. Furthermore, the effects of several concentrations of red cabbage anthocyanin (R) (3%, 6%, 12%, and 24%) on freshness indicators and bacteriostasis were investigated. The antimicrobial activity of the composite films was evaluated against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. Likewise, the freshness indicates effectiveness was evaluated for NH3. Considering the mechanical properties, antibacterial ability, freshness indicator effect, and stability of the composite film, CS film combined with 12% R was selected to prepare a dual-functional intelligent film for pork freshness indicator and preservation. By thoroughly investigating the effect of composite film on pork conservation and combining with it KNN, the discriminative model of pork freshness grade was established and the recognition rate of the prediction set was up to 93.3%. These results indicated that CSR film can be used for the creation of active food packaging materials.

Gelatin films reinforced by tannin-nanocellulose microgel with improved mechanical and barrier properties for sustainable active food packaging

In this study, reactive tannin-nanocellulose (TANC) microgels, prepared using dialdehyde nanocellulose and tannin through the condensation reaction, were incorporated into gelatin matrix to fabricate GE-TANC films for the potential application as active food packaging materials. AFM, FT-IR, XRD, and TG analysis were employed for characterization of TANCs and the composite films. AFM images and FT-IR analysis confirmed the successful crosslinking of nanocellulose with tannin. Their surface hydrophilicity, UV-blocking capability, antioxidant activity and mechanical properties were measured to investigate the impact of TANC microgels on the film properties. The tannin-containing films displayed excellent antioxidant and UV-blocking properties, maximally scavenging 79% of DPPH free radicals and absorbing 98% of ultraviolet light. The surface hydrophilicity, water vapor transmission rate (WVTR) and water solubility of the composite films decreased compared to those of the neat gelatin film, resulting from the formation of more chemical and physical crosslinkings within the film. The tensile strength tripled from 40 MPa to 108 MPa, and the elongation at break increased from 3.87% to 6.28% with only 5% of TANC2. The GE-TANC films in this work demonstrated high mechanical properties, oxidation and UV resistance, and thus have a prospective application as the sustainable active food packaging materials.

Active and intelligent packaging films based on PVA/Chitosan/Zinc oxide nanoparticles/Sweet purple potato extract as pH sensing and antibacterial wraps

With growing concerns about the environmental impact of petroleum-based products, researchers are exploring new materials for food packaging. One promising avenue is the use of nanotechnology and natural materials. In this study, active and intelligent composite films were developed by solvent casting method using polyvinyl alcohol (P), chitosan (C), zinc oxide nanoparticles (Z), and sweet purple potato extract (S). The results demonstrated that C and Z did not affect the pH-based structural transformation of pigment (S)-containing PVA solutions. SEM microstructural observation revealed a uniform distribution of zinc oxide nanoparticles in the polymeric matrix. The addition of C and Z to the composite film improved its thermal, water barrier, and antibacterial and antioxidant properties. The tensile strength of the neat film (P) was 13.0 MPa and increased to 30.8 MPa for PCZS composite film because of the good interaction between PVA and the additives. The strong antimicrobial activity of PCZS composite films against environmental pathogens was validated by antimicrobial barrier analysis. Additionally, the functional composite film (PCZS) efficiently detected chicken freshness as a function of pH change. These findings suggest that the PCZS film has great potential as a smart and active food packaging material or as an antimicrobial wrap.

Development of a novel, sustainable, cellulose-based food packaging material and its application for pears.

This study aimed to develop a cellulose-based active food packaging material using paper, a biodegradable, sustainable, recyclable, renewable, and relatively low-cost material. For electrospray coating, fulvic acid (FA), which has antioxidant and antimicrobial properties, and sericin (S) were used as an active agent and a carrier medium, respectively. Solutions prepared at various concentrations and ratios of FA and S were analyzed, the properties of the active packaging material were examined, and the effect on the quality of pears was studied. The optimum conditions of electrospraying for minimum droplet size and maximum antibacterial effect were 0.8g/mL concentration of solutions, 1:1 FA:S ratio, 20kV voltage, 0.75mL/h flow rate, and 23cm collector-needle tip distance. FA had static, lethal, and inhibitory effects on Pseudomonas syringae and P. digitatum, the common pathogenic microorganisms on pears. The antioxidant activity of FA was higher than that of S (872.96mM vs. 239.36mM). At the end of the 90-day storage period, pears stored in the active packaging material at 7°C and 90% RH showed better preserved color and texture, matured later, had a lower antimicrobial load, and were more appreciated in sensory evaluation than other samples.

Enhancing physicochemical, antimicrobial, and release properties of fish skin gelatin films using dual-layer nanoparticles loaded with tea polyphenols/kojic acid for air-dried chicken preservation

This study investigated the effects of the physicochemical, antimicrobial and release properties of fish skin gelatin (FG) films by dual-layer nanoparticles containing tea polyphenols/kojic acid, and their application in air-dried chicken preservation. Dual-layer nanoparticles were prepared by layer-by-layer (LBL) self-assembly technique, yielding an average particle size of 365.4 nm. Atomic force microscopy confirmed the compatibility between the nanoparticles and the film matrix. Spectroscopic and X-ray analyses provided insights into hydrogen bond formation between the nanoparticles and the film matrix, supported by molecular docking studies, and the FG film with nanoparticles exhibited improved tensile strength, thermal stability, UV-blocking properties, and hydrophobicity. The composite film showed potent antimicrobial activity against spoilage bacteria, antioxidative effects, and controlled release behavior. In vitro toxicity tests confirmed the film's safety, which was then used to preserve air-dried chicken. High-throughput sequencing analysis indicated its effectiveness in suppressing spoilage bacteria like Brochothrix and Psychrobacter, influencing bacterial population distribution during storage. These findings hold strategic significance for improving active food packaging materials that incorporate food-derived nanoparticles into reinforced biofilms.