Film Water Vapor Research Articles

Investigation of film Physical properties under various starch thermal treatments with emphasis on Retrogradation effects

This study investigated the changes in the physical properties of cornstarch-based films as they were retrogradely aged at different temperatures. Using a casting method, the films were fabricated, and their effects on the mechanical properties, thermal stability, barrier properties, and essential properties were analyzed. With prolonged aging and retrogradation periods, reductions in film thickness, solubility, water content, and water vapor permeability of 5.35%, 9.92%, 29.61%, and 20.94%, respectively, were observed. In addition, the surface roughness decreased by 44.46% for Rq (root-mean-square roughness) and 45.61% for Ra (arithmetic average roughness), while the elongation at break decreased by 72.64%. Conversely, the tensile strength, maximum degradation rate, and maximum degradation temperature increased by 116.98%, 99.5%, and 3.21%, respectively. These results provide a fundamental understanding of the changes that occur in the properties of cornstarch-based films during aging and retrogradation.

Development of breadfruit flour (Artocarpus altilis) with the addition of gelatine as a potential edible film

The potential application of biodegradable films for food applications has gained interest as an alternative to synthetic plastic packaging. Breadfruit is a common starchy fruit in nature and due to its unique and wide availability, it can be good a source for developing biopolymers. This study aimed to develop packaging films made from unripe green breadfruit (Artocarpus altilis) flour with different concentrations of bovine gelatine. The ratios of gelatine and breadfruit flour (G:BF) were 0:5 (G0), 1:5 (G2), 2:5 (G4), 3: 5(G6), 4:5 (G8) and 5:5 (G10). The physical, mechanical and optical properties of these films were investigated. The findings of this study showed that the addition of bovine gelatine in flour solutions had significantly (P<0.05) improved the film thickness, tensile strength (TS), optical properties and water vapour permeability (WVP). Breadfruit film with no gelatine (control) showed the lowest WVP (P<0.05). Based on the Fourier transform infrared spectroscopy (FTIR) spectra, the chemical interaction of hydroxyl group from gelatine and the carboxyl group of breadfruit flour occurred. Therefore, gelatine helped to improve the water barrier and mechanical properties of the BF films as supported by the scanning electron microscopy (SEM) images. Further study to enhance film properties is necessary to apply the material to food products.

Development of an active biogenic silver nanoparticles composite film based on berry wax and chitosan for rabbit meat preservation

This study aimed to develop an eco-friendly active biogenic nanocomposite film through the complexation of silver nanoparticles (AgNPs), berry wax (BYW), and chitosan (CT) for maintiaing rabbit functional meat freshness. AgNPs were synthesized using Chinese medicinal paeoniaceae petal extract, and they were loaded at various concentrations (0.5 %, 0.75 %, 1.0 %, 1.25 %, and 1.5 % based on CT w/w) into the CT/BYW complex. The AgNPs exhibited an average size of 55 nm and a zeta potential of −26.3 mV with a spherical shape. The particle size and zeta potential of the film dispersions were 370.5–529.5 nm and 40.17–49.345 mV, respectively. FTIR, SEM, and XRD results showed compatibility among AgNPs and CT/BYW structure. The film water vapor permeability and light transparency decreased from 6.5 to 3.5 and 10 to 0.78 %, respectively, while opacity increased from 1.76 to 9.96 % with increasing concentrations of AgNPs. Among them, the film composite CT/BYW/AgNPs1.5% had better antioxidant and antibacterial properties, which was then applied for rabbit meat preservation at 4 °C for 16 days of storage. CT/BYW/AgNPs1.25%-packed sample had lower values of TVB-N, TBARS, TVC, and pH with greater retention of color properties compared to the control sample, which describes its ability to maintain meat freshness.

Milk-derived antimicrobial peptides incorporated whey protein film as active coating to improve microbial stability of refrigerated soft cheese

Nisin is the first FDA-approved antimicrobial peptide and shows significant antimicrobial activity against Gram-positive bacteria, but only a weakly inhibitory effect on Gram-negative bacteria. The aim of this study was to prepare whey protein-based edible films with the incorporation of milk-derived antimicrobial peptides (αs2-casein151–181 and αs2-casein182–207) and compare their mechanical properties and potential application in cheese packaging with films containing nisin. These two antimicrobial peptides showed similar activity against B. subtilis and much higher activity against E. coli than bacteriocin nisin, representing that these milk-derived peptides had great potential to be applied as food preservatives. Antimicrobial peptides in whey protein films caused an increase in film opaqueness and water vapor barrier properties but decreased the tensile strength and elongation at break. Compared to other films, the whey protein film containing αs2-casein151–181 had good stability in salt or acidic solution, as evidenced by the results from scanning electron microscope and Fourier transform infrared spectroscopy. Whey protein film incorporated with αs2-casein151–181 could inhibit the growth of yeasts and molds, and control the growth of psychrotrophic bacteria present originally in the soft cheese at refrigerated temperature. It also exhibited significant inhibitory activity against the development of mixed culture (E. coli and B. subtilis) in the cheese due to superficial contamination during storage. Antimicrobial peptides immobilized in whey protein films showed a higher effectiveness than their direct application in solution. In addition, films containing αs2-casein151–181 could act as a hurdle inhibiting the development of postprocessing contamination on the cheese surface during the 28 days of storage. The films in this study exhibited the characteristics desired for active packaging materials.

Development of antibacterial edible films for food packaging using tragacanth gum, carrageenan, and clove essential oil

AbstractBiodegradable films have been developed to tackle the problem of environmental pollution caused by food packaging waste. However, microbial growth in these films can lead to food spoilage and pose a threat to health. This study aimed to create antibacterial edible films using tragacanth gum, carrageenan, and clove essential oil (CEO) to prevent microbial growth. The influence of various concentrations of CEO (10%, 20%, and 30 w/w%) on the physical, optical, mechanical, antimicrobial, biodegradability properties and packaging of these films was examined. The results indicated that the addition of CEO enhanced film elongation, whereas it reduced tensile strength and Young's modulus. Fourier transform infrared and X‐ray diffraction analyses revealed an interaction between the CEO and tragacanth gum/carrageenan. Incorporating CEO reduced the films' moisture content and water vapor permeability, while increasing their antimicrobial and antioxidant effects. The films containing 30% CEO exhibited a strong inhibitory effect against both Escherichia coli and Bacillus. The incorporation of CEO into tragacanth gum/carrageenan enhanced the film's properties, making it suitable for packaging edible food items. This study fills a gap by providing a sustainable solution to mitigate microbial growth in biodegradable food packing materials.

Averaging or adding domain conductivities to calculate the unsaturated soil hydraulic conductivity

AbstractRecent models of the unsaturated hydraulic conductivity curve (UHCC) are the sum of separate UHCCs for domains of capillary water, film water, and water vapor. This requires parallel, noninteracting domains. A theoretical framework for aggregating domain conductivities to a bulk soil UHCC is presented to identify and possibly relax implicit assumptions about domain configuration. The paper develops arithmetic, harmonic, and geometric averages of the liquid‐water conductivities that can be arithmetically averaged with the vapor conductivity. However, current models for capillary and film conductivities are intrinsic, that is, valid within their respective domain. The vapor conductivity is a bulk conductivity, that is, it gives the conductivity of the gaseous domain as it manifests itself in the soil. Conversion relationships use the domain volume fractions as approximations of the as‐yet unknown weighting factors to convert between intrinsic and bulk conductivities. This facilitates consistent averaging of domain conductivities. Even with consistent averaging, a truly physically accurate model of the UHCC based on domain conductivities is fundamentally elusive. Nevertheless, models based on the three averages and the unweighted sum of the domain conductivities produce good fits to data for two soils but diverge in the dry range. The fitted curves for the capillary and film water depend on the averaging (or adding) method. Hence, they are not strictly characteristic of their respective domains. The true intrinsic domain conductivity functions may be impossible to determine.

A novel multifunctional carboxymethyl cellulose packaging film with encapsulated lemon oil for quality enhancement of cherry tomato and baby spinach leaves

This is the first report on fabricating an active edible film based on CMC and lemon essential oil (LEO) micro/nanocapsules for packaging cherry tomatoes and baby spinach leaves. LEO extracted by hydrodistillation from lemon peels was efficiently encapsulated by oil-in-water emulsification method using high dextrose equivalent maltodextrin (MD) as the sole wall material, yielding physically stable MD-LEO micro/nanocapsules with potent cytotoxicity against Caco-2 cells, and antimicrobial activity against foodborne pathogens. Incorporating LEO micro/nanocapsules into CMC confirmed by SEM/FTIR analyses, significantly improved the film's water vapor permeability by 37.50%, increased its thermal stability by 25 ℃, and reduced its moisture content/water absorption. The transparent film demonstrated strong DPPH radicle scavenging activity, UV-blocking ability, low moisture, enhanced tensile strength, and soil biodegradability (96.84%) within 14 days. Direct application of the novel film as a single-layer overwrap to cherry tomatoes and spinach leaves stored at abusive temperature for up to 4 days revealed good prospects of preserving physical appearance, preventing water/texture loss, maintaining pH, and inhibiting growth of aerobic mesophilic/E. coli O157:H7 populations by 0.65 and 1.0 log units, respectively, highlighting that CMC is an optimal vehicle for encapsulated LEO. The data emphasizes the significant contribution of the novel film to active packaging of minimally processed fresh produce and its potential to compete with inert plastic films dominating food markets. Extending the film's applicability range to other pertinent food systems may promote industrial interest for production upscaling as a commercially viable postharvest preservation strategy to meet the demands of sustainable packaging industry in Egypt.

Development and characterization of starch/PVA antimicrobial active films with controlled release property by utilizing electrostatic interactions between nanocellulose and lauroyl arginate ethyl ester

The two nanocellulose (nanofibrillated cellulose (NFC) and carboxylated nanofibrillated cellulose (C-NFC)) could interact with lauryl arginine ethyl ester hydrochloride (LAE) through electrostatic bonding. The zeta potential (absolute value) of C-NFC (−27.80 mV) was higher than that of NFC (−10.07 mV). The starch/polyvinyl alcohol active films with controlled release property by utilizing electrostatic interactions between nanocellulose and LAE were prepared and their properties were investigated. For incorporation of the NFC or C-NFC, the cross-section of the films became slightly uneven and some fibrils were observed, the films exhibited an increase in strength, while the film water vapor and oxygen barrier properties decreased. The release of LAE from the films to food simulants (10 % ethanol) decelerated with increasing of NFC or C-NFC. These might be mainly attributed to the enhanced electrostatic interaction between NFC or C-NFC and LAE. It demonstrated that nanocellulose with higher negative charges would exhibit stronger electrostatic interaction with LAE, thus slowing the release of LAE. The film with highest C-NFC content exhibited smallest inhibition zone among LAE-containing films, which was related with its slowest release rate of LAE. It showed a great prospect to develop controlled release active packaging films by utilizing electrostatic interactions between substances.

From waste to eco-friendly biofilms: Harnessing cottonseed hull proanthocyanidins for sustainable solutions

A circular sustainable bioeconomy model, utilizing renewable resources like agricultural waste biomass, can address environmental issues caused by the massive utilization of fossil resources. The study aims at exploring the potential utilization of underutilized cottonseed hulls (CSHs) as a source of bioactive proanthocyanidins (PAs), and investigate their applicability in the production of biodegradable films. FT-IR, HPLC-QTOF/MS, MALDI-TOF/MS analyses served for characterizing the structure of PAs extracted from CSHs, and thiolysis reaction revealed that they primarily consisted of (epi)catechins with a few (epi)gallocatechins and (epi)afzelechin units, forming oligomeric proanthocyanidins of which the mean degree of polymerization (mDP) was 2.99. Three monomers, ten dimers, one tetramer, one pentamer, and one hexamer were theoretically identified in CSHs for the first time. The unique structure of CSHs sets them apart from most plants. The extracts displayed high in vitro antioxidant activity with IC50 value of 0.074 in DPPH assay and 0.018 mg/mL in ABTS assay. Additionally, the CSH extracts were incorporated as antioxidants into chitosan (CS)-based biodegradable films. The addition of 0.25% CSH extracts significantly improved film thickness and water vapor resistance, and also reduced the water solubility and visible light transmission. Furthermore, the films enhanced the blueberry quality and extended the shelf-life. This comprehensive study not only addresses waste management issues but also offers avenues for innovative applications in sustainable agriculture and packaging.

Water Vapor Condensation in Nanoparticle Films: Physicochemical Analysis and Application to Rapid Vapor Sensing

Nanomaterial-based humidity sensors hold great promise for water vapor detection because of their high sensitivity and fast response/recovery. However, the condensation of water in nanomaterial films remains unclear from a physicochemical perspective. Herein, the condensation of water vapor in silica nanoparticle films was physicochemically analyzed to bridge the abovementioned gap. The morphology of surface-adsorbed water molecules was characterized using infrared absorption spectroscopy and soft X-ray absorption spectroscopy, and the effect of RH on the amount of adsorbed water was observed using a quartz crystal microbalance. The adsorbed water was found to exist in liquid- and ice-like states, which contributed to high and low conductivity, respectively. The large change in film impedance above 80% RH was ascribed to the condensation of water between the nanoparticles. Moreover, RH alteration resulted in a colorimetric change in the film’s interference fringe. The obtained insights were used to construct a portable device with response and recovery times suitable for the real-time monitoring of water vapor. Thus, this study clarifies the structure of water adsorbed on nanomaterial surfaces and, hence, the action mechanism of the corresponding nanoparticle-based sensors, inspiring further research on the application of various nanomaterials to vapor sensing.

Development and characterization of new formulation of biodegradable emulsified film based on polysaccharides blend and microcrystalline wax

Abstract The aim of the present work is the development and characterization of new formulation of emulsified films based on soluble starch/sodium alginate blend and microcrystalline wax. The developed films were studied in order to use them as new formulations to produce food packaging. The obtained films were generally homogeneous, thin, and slightly flexible. These films appeared more opaque compared to the non-emulsified film. Incorporation of microcrystalline wax was caused modifications of mechanical properties of films; these modifications were principally due to the formation of amylose–lipid complex. It was found that microcrystalline significantly reduced film water vapor permeability (WVP) of emulsified films. Atomic force microscope (AFM) was used to evaluate surface topography and roughness of the films. The surface topography was significantly affected, in the other word high roughness values were obtained. Microemultion formation in which the microcrystalline wax particles are distributed homogeneously within the polymer matrix was investigated by scanning electron microscopy (SEM). Moreover, the polysaccharides blend/microcrystalline wax emulsified films can be useful as a biodegradable packaging material to maintain the quality of food products.

Effect of quercetin addition on chitosan film composite of cellulose microcrystals from coconut fibers (Cocos Nucifera)

This study aimed to synthesize chitosan biodegradable films and cellulose microcrystals (CMC) from coconut fibres (Cocos nucifera) with quercetin as a filler. Chitosan (CS) film is mixed with cellulose microcrystals with a composition of 1% w/w, and quercetin bioflavonoids are added with various concentrations (0%;1%;3%;5%;7% w/w) by solution casting method. Adding quercetin to the chitosan-microcrystalline cellulose film is expected to add antioxidant properties. Cellulose microcrystals were isolated from the primary material of coconut fibres by delignification, bleaching which was then hydrolysis by 58% w/w sulfuric acid. Isolation results were characterized by FTIR, XRD and SEM. The results of research for the synthesis of chitosan-microcrystalline cellulose-quercetin films showed the addition of quercetin 7% resulted in tensile strength of 17.21 MPa, biodegradation rate of 1.62 mg/day, antioxidant activity of 79.95%. However, adding 7% quercetin decreases the nature of film development and water vapour permeability, with the optimum quercetin concentration for film development being 1% and water vapour permeability being 3%.

Preparation and characterization of self-standing biofilms from compatible pectin/starch blends: Effect of pectin structure

Pectin structure-miscibility-functionality relationships in starch films remain unknown. In this study, five citrus pectins (CPs) with 17 to 63 % of degree of methyl esterification (DM) and sugar beet pectin (SBP, rich in acetyl moieties and rhamnogalacturonan-I domains) were investigated for composition and structure and, further, blended with pea starch (3:1 starch-pectin weight ratio) to fabricate self-standing films. The incorporation of pectin resulted in a two- to three-fold increase in tensile strength and Young's modulus (up to 52.2 and 1837 MPa, respectively, using CP with low DM) without compromising elongation at break. Starch-SBP films presented the lowest strength among pectin films. Lower film moisture and water vapor permeability were attained with CP of high DM, or with SBP, whereas surface wettability was explained by counteracting factors affecting film compositional heterogeneity. Films made with high methoxyl CP, or with SBP, showed lower overall H-bonding (FTIR) and starch crystallinity (XRD). A DM above 57 % negatively affected the mixing and interfacial adhesion of pectin with starch, as shown by Attenuated Total Reflection-FTIR imaging. Pectins with the lowest purity, presumably with the greatest content in xyloglucan, as suggested by HPAEC, presented ~20 % higher elongation at break than the other films.

Advanced nanocellulose hybrid fillers for sustainable polypropylene biomaterials with enhanced oxygen barrier properties

Research was undertaken on the design and preparation of advanced polymer biomaterials containing innovative nanocellulose hybrid fillers with functional physicochemical properties, characterized by high mechanical strength, enhanced thermal resistance, and improved gas barrier properties, which are important in the packaging industry. Such innovative polymer composite nanomaterials with renewable fillers, which will reduce the consumption of petroleum raw materials, which is also directly related to the reduction of energy consumption. Novel TiO2-ZnO/nanocellulose hybrid systems were prepared by a solvothermal method, and their structural, textural, morphological, chemical composition, and thermal properties were evaluated. Polymer composites with nanocellulose synthesized using enzymatic hydrolysis and with hybrid fillers, were obtained by two-step extrusion. Various techniques were used to determine the supermolecular structure and nucleation activity of the biomaterials, barrier tests and mechanical properties were also carried out. It was found that the composites containing hybrid fillers exhibited increased nucleation activity, which favored the formation of a pseudohexagonal polymorphic variety of the polymer matrix, providing high tensile strength while maintaining high flexibility. In addition, the use of novel hybrid fillers made it possible to achieve higher barrier properties against oxygen and water vapor in composite films. A significant achievement is the finding of a previously unrecorded relationship between the shaping of supermolecular structure (polymorphism, nucleation) and physicochemical properties (mechanical, barrier), which is of great significance for the design of modern packaging.

Arginine-carboxylated pullulan, a potential antibacterial material for food packaging

Pullulan possesses excellent film-forming properties and oxygen isolation capabilities. However, it exhibits limited antibacterial properties and poor water resistance, thereby hindering its application in the field of food preservation. In this study, we synthesized D-arginine-succinic anhydride-pullulan (Arg-SA-Pul) by carboxylating pullulan and subsequently grafting it with D-arginine. The antimicrobial test demonstrated that Arg-SA-Pul exhibited comparable antibacterial activity against Escherichia coli and Staphylococcus aureus. Using Arg-SA-Pul as the primary material and glycerol as the plasticizer, we fabricated an antibacterial film via the tape casting method. The film's light transmittance, water solubility, and water vapor permeability were evaluated. Compared to the natural pullulan film, the Arg-SA-Pul film exhibited lower vapor permeability. Additionally, we conducted preservation tests on cherries by coating them with the Arg-SA-Pul film. The results demonstrated that the Arg-SA-Pul film exhibited a significant preservation effect on cherries and effectively delayed their ripening and senescence. In the future, the Arg-SA-Pul film could be employed as a bacteriostatic preservation material to extend the shelf life of fruits.

Development of chitosan-based antibacterial and antioxidant bioactive film incorporated with carvacrol-loaded modified halloysite nanotube

The chitosan (CS)-based bioactive packaging film with good antibacterial and antioxidant activities was developed using AHNT (modified halloysite nanotube) loaded with carvacrol (AHNT-Car) as the nanofiller. The zeta potential, Fourier transform infrared, and rheology analysis indicated that hydrogen bonding and electrostatic interactions were formed between AHNT-Car and CS film substrate, and scanning electron microscope images exhibited that the cross-sections of the bioactive film were denser. The mechanical and barrier properties (water vapor, oxygen, and light barrier properties) of the bioactive film were enhanced by adding AHNT-Car due to the hydrogen bonding, electrostatic interactions, and compact structure. Specifically, when the additional amount of AHNT-Car was 10 wt%, the film's tensile, oxygen barrier, and water vapor barrier properties were improved by 49.7%, 36.78%, and 11.92%, respectively. Moreover, compared to CS-Car film (adding Car into the CS film directly), the CS-10% film (AHNT-Car added at 10 wt%) had a slow-release effect on Car and could effectively protect the Car from external high temperature and UV light. In addition, the prepared bioactive film had sustained antioxidant and antibacterial properties and could significantly slow down the spoilage of pork during storage, proving the promising application of the bioactive film as food packaging.

Resazurin-impregnated gelatin-based indicator for intelligent packaging applications

Modified resazurin (Res) incorporating gelatin (Gel) based indicator films were prepared to monitor the quality of packed shrimp in real time. FE-SEM micrographs show uniform dispersion of Res with minimal irregularities in the indicator film. The integration of Res increased the film's load-bearing ability and tensile strength without affecting the film's transparency and water vapor permeability. FT-IR and XPS profiles showed high compatibility and intermolecular H-bonds between the Res and Gel polymer matrices. The release rate of Res from the Gel-Res indicator film depended on the food simulant showing higher release rates in aqueous solutions (water and 10% ethanol) than in alcohol solutions (50% and 95% ethanol solutions). The Gel-Res indicator film exhibited excellent color stability even after storage for 60 days at room temperature. It was sensitive to ammonia vapor and alkaline pH solutions with a color change from yellow to pink with a total color difference (ΔE) of 15.4. In shrimp packaging tests, Gel-Res films exhibited noticeable color changes, which corresponded well with TVB-N levels and pH changes. These results suggest that the Gel-Res indicator films have acquired ideal prerequisites for potential intelligent seafood packaging.

Addition of cinnamon extract in making edible film of sago starch as packaging for lempok durian

The purpose of this study was to obtain the best concentration of cinnamon extract in making edible film of sago starch as lempok durian packaging. This research was conducted experimentally using a completely randomized design (CRD), four treatments, and four replications to obtain 16 experimental units. The treatments used were the concentration of cinnamon extract with P1 (without cinnamon extract), P2 (cinnamon extract 3%), P3 (cinnamon extract 5%), and P4 (cinnamon extract 7%). Observations were made on edible film moisture content and water vapor transmission rate. Observations made on lempok durian that had been coated with edible film with cinnamon extract were free fatty acids, descriptive aroma test, and texture. The data obtained were analyzed statistically with the Analysis Of Variance (ANOVA) test using IBM SPSS Statistics 24 software. If Fcount ≥ Ftable, then continued with Duncan’s New Multiple Range Test (DNMRT) at 5% level. The best treatment in this study was P4 (addition of 7% cinnamon extract) with the criteria of edible film water content 11.87%, water vapor transmission 7.54%. Criteria of lempok durian day 9 free fatty acids 1.55%, aroma descriptive test 1.90 (slightly rancid), and texture descriptive test 1.85 (slightly chewy). The advantage of this research is that the addition of cinnamon extract can extend the shelf life of lempok durian.

Incorporation of α-Tocopherol into Pea Protein Edible Film Using pH-Shifting and Nanoemulsion Treatments: Enhancing Its Antioxidant Activity without Negative Impacts on Mechanical Properties.

The aim of this study is to develop an antioxidant film based on pea protein isolate (PPI) without sacrificing the packaging properties. To achieve this, α-tocopherol was incorporated to impart antioxidant activity to the film. We investigated the effects on film properties resulting from the addition of α-tocopherol in a nanoemulsion form and pH-shifting treatment of PPI. The results revealed that direct addition of α-tocopherol into un-treated PPI film disrupted film structure and formed a discontinuous film with rough surface, and thereby significantly decreasing the tensile strength and elongation at break. However, pH-shifting treatment in combination with the α-tocopherol nanoemulsion, formed a smooth and compact film, which greatly improved the mechanical properties. It also significantly changed the color and opacity of PPI film, but had little effects on film solubility, moisture content, and water vapor permeability. After the addition of α-tocopherol, the DPPH scavenging ability of PPI film was greatly improved and the release of α-tocopherol was mainly within the first 6 h. Additionally, pH-shifting and nanoemulsion did not affect the film's antioxidant activity nor the release rate. In conclusion, pH-shifting combined with nanoemulsion is an effective method to incorporate hydrophobic compounds such as α-tocopherol into protein-based edible films without negative impacts on film mechanical properties.

High-performance films fabricated by food protein nanofibrils loaded with vanillin: Mechanism, characterization and bacteriostatic effect

A viable platform for food packaging applications has evolved in the form of protein nanofibers with material properties. Through this work, a simple, extensible process of protein for amyloid fibrils formation was proposed. The addition of polyphenol was expected to improve its synergistic antibacterial properties. The isolate protein of soy and whey (SPI and WPI) were selected as model proteins with an acid-heat treatment for 5 h to prepare the nanofibrils. Protein molecules eventually lost their intrinsic structure, which was also followed by aggregation and degeneration. Atomic force microscopy was used to investigate how proteins' spherical and linear shapes changed over time. As the protein unfolded and intermolecular aggregation occurred, circular dichroism (CD) demonstrated that the protein's secondary structure altered from a-helix to β-sheet and random coils. Furthermore, the fibrous protein films' mechanical characteristics were enhanced, particularly the elongation (E) of amyloid SPI films, which increased from 33.50 % to 100.57 %. Additionally, the films' water solubility (WS) and water vapor permeability (WVP) were both decreased. In order to create an antibacterial edible film, vanillin was also added to the fibrous protein solution as a bacteriostatic agent. The results showed that the fibrous protein film demonstrated a great bacteriostatic action and retained good shape. Here we present this simple and efficient method to obtain robust, flexible films, which not only provides a strategy for films with good mechanical properties but also extends their antibacterial by adding a bacteriostatic agent to further provide a new idea for food packaging.