Water Vapor Permeability Of Films Research Articles

Preparation and Properties of Pea Starch/ε-Polylysine Composite Films.

The composite films comprising pea starch (St) and ε-polylysine (PL) as the matrix and glycerol and sodium alginate as the plasticizers were investigated. The rheological properties, mechanical properties, Fourier transformed infrared spectroscopy, water vapor permeability (WVP), oil permeability, microstructure, thermogravimetry (TGA), and antimicrobial properties of the composite films were analyzed. The properties of the composite films with different mass ratios of St/PL varied significantly. First, the five film solutions were different pseudoplastic fluids. Additionally, as the mass ratio of PL increased, the tensile strength of the blends decreased from 9.49 to 0.14 MPa, the fracture elongation increased from 38.41 to 174.03%, the WVP increased, and the oil resistance decreased substantially. The films with a broad range of St/PL ratios were highly soluble; however, the solubility of the film with a St/PL ratio of 2:8 was reduced. Lastly, the inhibition of E. coli, B.subtilis, and yeast by the films increased with increasing mass ratios of PL, and the inhibition of B.subtilis was the strongest.

Physicochemical and thermal characterization of poly (3-hydroxybutyrate-co-4-hydroxybutyrate) films incorporating thyme essential oil for active packaging of white bread

In this study, a biodegradable film from bacterial biopolymer, i.e., poly (3-hydroxybutyrate-co-4-hydroxybutyrate) or P(3HB-co-4HB) incorporating Thyme essential oil as an antimicrobial agent was developed as an active packaging for shelf-life extension of bread. Thin solvent-cast films containing 10, 20, and 30% v/w of Thyme oil were prepared and studied for the morphological, thermal, chemical, mechanical, barrier, and antimicrobial behaviors. The presence of oil in P(3HB-co-4HB) films and their purity without detectable remains of solvent, i.e., chloroform, was confirmed by infrared spectroscopy. In parallel, the time-bound release of volatile Thyme oil from the films was demonstrated when stored in a controlled environment. The plasticizing effect of Thyme oil in films was evidenced by decreased tensile strength and crystallinity. In contrast, an increase in elongation at break and water vapor permeability of oil films were measured. Finally, the antimicrobial activity of oil films was checked against total bread molds and observed that when bread was sealed in P(3HB-co-4HB) films containing 30% v/w Thyme oil, its shelf-life extended to at least 5 days compared to 1–4 days for the neat film. • Thyme oil completely inhibited the growth of bread molds than other essential oils. • P(3HB-co-4HB) films containing Thyme oil were successfully developed. • Thyme oil influenced the physicochemical and thermal properties of composite films. • Films showed antimicrobial activity against the total bread molds. • The film containing the 30% v/w Thyme oil extended the shelf-life of packed bread.

Comparative Effect of Different Plasticizers on Barrier, Mechanical, Optical, and Sorption Properties of Hydroxypropyl Methylcellulose (HPMC)–Based Edible Film

Identifying ideal plasticizer is pivotal to develop a biopolymer-based edible films for food packaging. The effect of different plasticizers (glycerol, polyethylene glycol, sorbitol) on the mechanical, water vapor barrier, optical, and moisture sorption properties of hydroxypropyl methylcellulose (HPMC) -based flexible films was examined in this study. Mechanical properties and water vapor permeability (WVP) of films were determined using standard ASTM methods. Moisture sorption isotherm (MSI) for different HPMC films were obtained thermogravemitically and seven sorption models were fitted to experimental sorption data through nonlinear regression using curve fitting tool in MATLAB R2015b and goodness of fit of these models was compared based on Akaike information criterion (AIC). GAB model was used to determine the monolayer moisture content and heat of sorption of different films. Plasticizing efficacy of different plasticizers was significantly different for HPMC film in studied concentration range. Water vapor permeability (WVP) for native HPMC film was 0.451 g mm/kPa m2 h, which further increased to 0.972, 0.890, and 0.615 g mm/kPa m2 h when 25% (w/w of HPMC) glycerol, PEG, and sorbitol were added as plasticizers, respectively. GAB model showed an increase in monolayer moisture (M0) content with increasing plasticizer concentration and the highest M0 value was observed for glycerol-plasticized film. Added plasticizers were found to be effective in providing desirable flexibility in terms of elongation to HPMC film which is beneficial for coating and shrink wrap packaging application but adversely affect the tensile strength and transparency of film. Henderson and Oswin models were selected as the best fit model to the experimental sorption data based on AIC values. The findings from the current study would serve in selection of suitable plasticizer for HPMC-based film/coating in food packaging applications.

Preparation of mechanically strong and active composite films based on fish myofibrillar proteins: The dual effects of oxidized polyphenol crosslinking and layered double hydroxide reinforcement

To improve the properties of films prepared from silver carp muscle, a cross-linked nanocomposite antioxidant film based on myofibrillar protein (MP) was prepared using oxidized caffeic acid (OC), p-coumaric acid (OP), eriodictyol (OE) and naringenin (ON) as crosslinking agents in combination with layered double hydroxide (LDH). The structural, physical properties and antioxidant activity of the film were investigated. The examination of the changes in the side-chain groups of MP revealed that the addition of oxidized polyphenols decreased total sulfhydryl and free amino acid levels, showing a greater decrease in OC and OE with o-phenolic hydroxyl groups, whereas LDH showed no significant effect. Additionally, FTIR (Fourier transform infrared) and XRD (X-ray diffraction) confirmed the covalent or non-covalent interactions between oxidized polyphenols, LDH and MP, in which resulted in increased surface hydrophobicity of MP and a shift of the α-helical structure to random coils. This suggests that the protein underwent unfolding, which tends to induce intermolecular aggregation. Additionally, the microregional structure in the film became more compact. Moreover, the mechanical properties of MP-based films were significantly enhanced by the combination of oxidized polyphenols and LDH, especially the incorporation of OE and LDH resulted in a tensile strength reaching 17.4 MPa. Furthermore, the water vapor and oxygen permeability, surface hydrophobicity, UV barrier and thermal stability of MP-based films were also improved. Therefore, the dual effect of oxidized polyphenol cross-linking and LDH complex confers excellent free radical scavenging abilities and iron-reducing antioxidant functions to MP films.

Preparation and Characterization of Bio‐based Nanocomposites Packaging Films Reinforced with Cellulose Nanofibers from Unripe Banana Peels

Abstract An easy and simple approach is developed to fabricate nano‐composite packaging films from starch molecules reinforced with cellulose nanofibers derived from unripe from banana peel. Addition of 10g (w/w, dry starch basis) of cellulose nanofibers into the starch matrix results in improved mechanical and thermal stability of the nano‐composite films. The results show that addition of cellulose nanofibers into the starch matrix result in significant reduction in water solubility and water vapour permeability of the packaging films. The mechanical properties (elongation at break and tensile strength) of the films are improved significantly with incorporation of nano‐particles. Fourier transform infrared spectroscopy displays similar spectra for all tested samples due to the similar chemical nature of starch and cellulose. Similarly, differential scanning calorimetry analysis shows improved thermal stability of packaging films with the addition of nanofibers derived from banana peel cellulose. Moreover, scanning electron microscopy results show smooth surfaces and even distribution of particles and spaces in the matrix films as compared to the control. These results indicate the possible use of these packaging films in the food packaging industry thanks to their biocompatible, biodegradable, and non‐toxic characteristics and features.

Characterisation and Antibacterial Properties of Novel Biodegradable Films Based on Alginate and Roselle (Hibiscus sabdariffa L.) Extract.

Composite films were prepared with alginate and roselle extract (HE) at different concentrations (1%, 3%, and 5% w/v) via solvent casting technique and analyzed in terms of physical, mechanical, and antibacterial properties. The incorporation of HE into alginate films resulted in rough and heterogeneous surface characteristics with increasing concentrations of HE. The thickness and water vapor permeability of alginate–HE composite films were significantly higher (p < 0.05) compared to pure alginate films. Moreover, water content, solubility, swelling, tensile strength, and elongation at break value of the composite films decreased (p < 0.05) with increasing concentrations of the extract. FTIR spectra revealed shifts and intensity variations in the composite films and the formation of new peaks suggesting a possible interaction between alginate and HE. Alginate–HE films exhibited good antibacterial activity against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Escherichia coli and Klebsiella pneumoniae) bacteria. The antibacterial effect of the films, more pronounced against Gram-positive bacteria, increased with higher amounts of HE. The resulting films may be utilised as new biodegradable, antibacterial films in the food packaging industry to prolong shelf life and preserve food safety.Graphical Supplementary InformationThe online version of this article (10.1007/s12649-022-01710-3) contains supplementary material, which is available to authorized users.

Eugenol embedded zein and poly(lactic acid) film as active food packaging: Formation, characterization, and antimicrobial effects

Biodegradable packaging is more eco-friendly compared with the synthetic plastics. To improve the physical properties of the zein films, poly(lactic acid) (PLA) was mixed with zein to make a biodegradable blend film. The composition of the film with the best properties was the one with zein and PLA in the mass ratio of 1:1 with the addition of 20% poly(ethylene glycol) as the plasticizer. The incorporation of PLA significantly increased the elongation, reduced the tensile strength, and decreased the water vapor and gas permeabilities of zein films. The antimicrobial agent eugenol added in the film significantly inhibited the growth of both S. aureus and E. coli. The migration tests were conducted to confirm the safety of the blend films. This is the first-time report of zein-PLA blend film. The antimicrobial zein-PLA-eugenol film with enhanced mechanical and barrier properties has a high potential as active biodegradable food packaging.

Physicomechanical, thermal and dielectric properties of eco‐friendly starch‐microcrystalline cellulose‐clay nanocomposite films for food packaging and electrical applications

AbstractPotato starch (PS) films reinforced with microcrystalline cellulose (MCC) were prepared with casting solution, and the effect of montmorillonite (MMT) clay in different proportions (1, 3, 5 and 10 wt%) using nanofiller was established. The films were investigated by Fourier transform ınfrared (FTIR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), tensile strength, opacity, colour, water vapour permeability and solubility. Tensile strength for nanocomposite films depending on the clay content was increased significantly from 0.64 to 1.89 MPa. The water vapour permeability of nanocomposite films was improved compared to the PSMCC blend without MMT. Also, dielectric properties and electrical conductivity of films were studied. The dielectric permittivity (έ), the dielectric loss (ε˝) and the electrical conductivity (σ) increased with increasing MMT content at frequencies between 100 Hz to 10 kHz. This nanocomposite with improved functional properties could be used in potential food packaging materials and electrical applications.

Effect of different cation in situ cross-linking on the properties of pectin-thymol active film

In this work, the effect of in situ cross-linking of different cations on the properties of pectin-thymol active films was investigated. Specifically, pectin-thymol composite films (P-T) were developed by solution casting method, and then P-T/Ca, P-T/Fe, and P-T/Cu films with enhanced properties were developed by in situ cation cross-linking in 50% (v/v) ethanol-water solution containing Ca2+, Fe3+, and Cu2+, respectively. The thickness, color, optical properties, water sensitivity, water vapor permeability, mechanical properties, antimicrobial properties and thymol release properties of films were investigated. The interactions and specific micromorphology of films were also analyzed using FTIR and scanning electron microscope. The results showed that Fe3+ and Cu2+ could be uniformly distributed on the film surface and diffused into the interior by external in situ cross-linking. And the water resistance of the composite pectin films was significantly enhanced by the in situ cross-linking with different cations. The P-T/Fe films exhibited excellent UV-barrier properties. The mechanical properties and water vapor barrier properties of cation cross-linked P-T films were also improved. In addition, this work indicated that “egg-box” model formed between the cation and pectin molecule has a slow release effect on thymol in pectin films, which provides a new idea for the controlled release of active substances in pectin films.

Utilization of chestnut shell lignin in alginate films.

Lignocellulosic structures obtained from agricultural wastes can re-design sustainable packaging materials. The present study investigated the utilization of lignocellulose (LS), alkali lignin (L) and hydroxymethylated (modified) lignin (ML), separated from chestnut shells in alginate (AL) films at 100 and 200 mg g-1 (10% and 20%, w/w based on AL), as reinforcing agents. Lignin modification and concentration effects on the AL films were characterized by water vapor permeability (WVP), as well as morphological, mechanical, optical, thermal and active properties. Fourier transform infrared spectroscopy results showed that extracted L and LS had different structures, and the modification of L resulted in a peak shift and a decrease in peak intensities between 1250 and 800 cm-1 . The antioxidant and antimicrobial activity tests showed that films containing L had higher activity values (P < 0.05). WVP of the films containing ML was the lowest (P < 0.05) and the results revealed that 20% (w/w) concentration had an adverse effect on the WVP of films. The addition of L, LS and ML increased the tensile strength, elastic modulus and thermal properties (P < 0.05) compared to AL control films. With an increasing concentration, films containing L-based structures showed higher opacity and relatively lower L* values (P < 0.05). These results show that the addition of lignin to biopolymers is a promising method for improving the properties of biopolymers and providing functional attributes. LS had no or little effect on the film properties; however, the modification of L had the advantage of enhancing WVP and thermal properties at the same time as showing a decrease in functional properties compared to L. © 2022 Society of Chemical Industry.

Optimization of the Physical, Optical and Mechanical Properties of Composite Edible Films of Gelatin, Whey Protein and Chitosan.

The aim of this work was to evaluate the effect of the concentration of gelatin (G) (3–6 g), whey protein (W) (2.5–7.5 g) and chitosan (C) (0.5–2.5 g) on the physical, optical and mechanical properties of composite edible films (CEFs) using the response surface methodology (RSM), as well as optimizing the formulation for the packaging of foods. The results of the study were evaluated via first- and second-order multiple regression analysis to obtain the determination coefficient values with a good fit (R ˃ 0.90) for each of the response variables, except for the values of solubility and b*. The individual linear effect of the independent variables (the concentrations of gelatin, whey protein and chitosan) significantly affected (p ≤ 0.05) the water vapor permeability (WVP), strength and solubility of the edible films. The WVP of the edible films varied from 0.90 to 1.62 × 10−11 g.m/Pa.s.m2, the resistance to traction varied from 0.47 MPa to 3.03 MPa and the solubility varied from 51.06% to 87%. The optimized values indicated that the CEF prepared with a quantity of 4 g, 5 g and 3 g of gelatin, whey protein and chitosan, respectively, provided the CEF with a smooth, continuous and transparent surface, with L values that resulted in a light-yellow hue, a lower WVP, a maximum strength (resistance to traction) and a lower solubility. The results revealed that the optimized formulation of the CEF of G–W–C allowed a good validation of the prediction model and could be applied, in an effective manner, to the food packaging industry, which could help in mitigating the environmental issues associated with synthetic packaging materials.

Biological modification of pentosans in wheat B starch wastewater and preparation of a composite film

BackgroundPetrochemical resources are becoming increasingly scarce, and petroleum-based plastic materials adversely impact the environment. Thus, replacement of petroleum-based materials with new and effective renewable materials is urgently required.ResultsIn this study, a wheat pentosan-degrading bacterium (MXT-1) was isolated from wheat-processing plant wastewater. The MXT-1 strain was identified using molecular biology techniques. The degradation characteristics of the bacteria in wheat pentosan were analyzed. The results show that wheat pentosan was effectively degraded by bacteria. The molecular weight of fermented wheat pentosan decreased from 1730 to 257 kDa. The pentosan before and after the biological modification was mixed with chitosan to prepare a composite film. After fermentation, the water-vapor permeability of the wheat pentosan film decreased from 0.2769 to 0.1286 g mm (m2 h KPa)−1. Results obtained from the Fourier-transformed infrared experiments demonstrate that the wave number of the hydroxyl-stretching vibration peak of the membrane material decreased, and the width of the peak widened. The diffraction peak of the film shifted to the higher 2θ, as seen using X-ray diffraction. The cross-section of the modified composite membrane was observed via scanning electron microscopy, which revealed that the structure was denser; however, no detectable phase separation was observed. These results may indicate improved molecular compatibility between wheat pentosan and chitosan and stronger hydrogen bonding between the molecules. Given the increased number of short-chain wheat pentosan molecules, although the tensile strength of the film decreased, its flexibility increased after fermentation modification.ConclusionThe findings of this study established that the physical properties of polysaccharide films can be improved using strain MXT-1 to ferment and modify wheat pentosan. The compatibility and synergy between pentosan and chitosan molecules was substantially enhanced, and hydrogen bonding was strengthened after biological modification. Therefore, modified pentosan film could be a potential candidate material for edible packaging films.

Cellulose nanofiber-based coating film integrated with nitrogen-functionalized carbon dots for active packaging applications of fresh fruit

Carbon dots were synthesized using a hydrothermal method with glucose as the carbon source (GCD) and functionalized with nitrogen. The GCD and N-functionalized carbon dots (NGCD) were used to prepare cellulose nanofiber (CNF)-based composite films. GCD and NGCD provided high UV blocking properties to the CNF film without changing the transparency, reducing the T280 by 91–98 % and T660 by 12−10 %. The addition of GCD and NGCD did not affect the mechanical properties but increased the film's water vapor permeability (WVP) and water contact angle (WCA). The composite films also showed high antioxidant activity with 99−99 % of ABTS and 80–85 % of DPPH radical scavenging activities. The CNF-based films with GCD generated reactive oxygen species (ROS) to exhibit high antimicrobial activity; however, the CNF/NGCD film showed stronger antibacterial and antifungal activity than the CNF/GCD film. In addition, the CNF-based films incorporated with GCDs showed negligible cytotoxicity. When tangerine and strawberry fruit were coated with the CNF-based coating solutions, the fruit coated with CNF/NGCD inhibited fungal growth on the fruit surface, extending their shelf life by more than 10 and 2 d, respectively. The CD-added CNF films with high antioxidant, antimicrobial, and low cytotoxicity are likely to be used for antifungal coating of fresh fruit and active packaging applications.

Morphology, Mechanical, and Water Barrier Properties of Carboxymethyl Rice Starch Films: Sodium Hydroxide Effect.

Carboxymethyl rice starch films were prepared from carboxymethyl rice starch (CMSr) treated with sodium hydroxide (NaOH) at 10–50% w/v. The objective of this research was to determine the effect of NaOH concentrations on morphology, mechanical properties, and water barrier properties of the CMSr films. The degree of substitution (DS) and morphology of native rice starch and CMSr powders were examined. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) were used to investigate the chemical structure, crystallinity, and thermal properties of the CMSr films. As the NaOH concentrations increased, the DS of CMSr powders increased, which affected the morphology of CMSr powders; a polyhedral shape of the native rice starch was deformed. In addition, the increase in NaOH concentrations of the synthesis of CMSr resulted in an increase in water solubility, elongation at break, and water vapor permeability (WVP) of CMSr films. On the other hand, the water contact angle, melting temperature, and the tensile strength of the CMSr films decreased with increasing NaOH concentrations. However, the tensile strength of the CMSr films was relatively low. Therefore, such a property needs to be improved and the application of the developed films should be investigated in the future work.

Novel nano-ZnO/alginate films with potential antibacterial properties

This study was conducted to develop nano-ZnO/alginate films with good mechanical properties and potent antibacterial activity as a new kind of wound dressing. The nano-ZnO/alginate films were prepared by a solvent casting method. Meanwhile, the thickness, water absorption and water vapour permeability (WVP) of alginate films with different alginate and glycerol contents were evaluated. Results show a positive influence of alginate and glycerol on the thickness and moisture sorption properties. In addition, the WVP of the films first increased and then decreased as the glycerol content increased, but it was not significantly affected by the concentration of alginate. Finally, the antimicrobial properties of the films were tested against E. coli and S. aureus, the results revealed that when the nano-ZnO content based on the film-forming solution was 0.25% (w/v) the films exhibited strong activity against both pathogens with a reduction in CFU of 99.48% for E. coli and 99.02% for S. aureus. The outcome of this study indicated that the nano-ZnO/alginate films could be used as a new kind of wound dressing.

Antibacterial activity in gelatin-bacterial cellulose composite film by thermally crosslinking with cinnamaldehyde towards food packaging application

Fabrication of an antibacterial gelatin-bacterial cellulose nanocomposite (GCB) film was achieved using cinnamaldehyde as a crosslinker and an antibacterial additive in order to improve the structural stability of gelatin in water and promote the antibacterial activity of both gelatin and bacterial cellulose (BC). The reaction of amine groups of gelatin with the aldehyde group of cinnamaldehyde through Schiff’s base and Michael’s addition reactions were accelerated by the heat treatment at 120 °C for 3 h resulting in the reduction of the water solubility of the GCB films. The supplementation of BC into gelatin enhanced tensile strength of the composite films and decreased water vapor permeability of the composite films. The GCB films showed non-toxicity against L929 cells and strong antibacterial activity against both Staphylococcus aureus and Escherichia coli bacteria suggesting the potential application as an antibacterial food packaging.

Effect of emulsified oil droplets and glycerol content on the physicochemical properties of Persian gum-based edible films

This work focused on the development and characterization of relatively novel edible films from Persian gum (PG) under different concentrations of glycerol and emulsified oil droplets. At 0.3% of glycerol, PG films were highly brittle for studying their mechanical properties. Higher concentrations of glycerol increased the ductility of films. The increase of oil droplet concentrations resulted in a reduction in the tensile strength, whereas, elongation at break increased. Incorporating the emulsified oil droplets resulted in a significant reduction of water solubility, swelling ability, and water vapor permeability of films. The presence of glycerol and emulsified oil droplets within the film matrix was confirmed by FTIR spectroscopy. SEM micrographs revealed that the plasticized PG films had a uniform microstructure, while, incorporating emulsified oil droplets led to relatively rough microstructure. In conclusion, PG films containing 0.9% glycerol and 1% emulsified oil droplets had desirable properties, which can be exploited for food packaging.

Wheat Biocomposite Extraction, Structure, Properties and Characterization: A Review.

Biocomposite materials create a huge opportunity for a healthy and safe environment by replacing artificial plastic and materials with natural ingredients in a variety of applications. Furniture, construction materials, insulation, and packaging, as well as medical devices, can all benefit from biocomposite materials. Wheat is one of the world’s most widely cultivated crops. Due to its mechanical and physical properties, wheat starch, gluten, and fiber are vital in the biopolymer industry. Glycerol as a plasticizer considerably increased the elongation and water vapor permeability of wheat films. Wheat fiber developed mechanical and thermal properties as a result of various matrices; wheat gluten is water insoluble, elastic, non-toxic, and biodegradable, making it useful in biocomposite materials. This study looked at the feasibility of using wheat plant components such as wheat, gluten, and fiber in the biocomposite material industry.

Fabrication and characterization of an economical active packaging film based on chitosan incorporated with pomegranate peel

Antioxidant and antimicrobial chitosan (CS) films incorporated with different concentrations (0, 3, 6 and 9% w/w based on chitosan) of pomegranate peel powder (PPP) were prepared through a simple and low-cost process and characterized. The physicochemical property, antioxidant and antibacterial properties of the films were investigated. Results showed that incorporation with PPP increased the thickness, water solubility (WS), water vapor permeability (WVP), opacity and total phenolic content (TPC) of chitosan films, but decreased the moisture content (MC) and mechanical property. Fourier transform infrared (FTIR) spectroscopy indicated the formation of hydrogen bonds between chitosan and PPP. In addition, scanning electron microscopy (SEM) analysis presented that microstructural attributes of chitosan film changed by enriching with pomegranate peel. The films with concentrations of PPP at 6 and 9% presented great ultraviolet-visible light barrier properties. Moreover, the antioxidant ability of films with PPP was significantly increased compared to the chitosan film. The addition of PPP also promoted the antibacterial capacity of the control film. These results revealed that incorporation of PPP in chitosan film could fabricate an economical active film with antioxidant and antibacterial properties, and which had the potential for developing food-grade packaging material.

Development of active packaging films based on quaternary ammonium chitosan, polyvinyl alcohol and litchi (Litchi chinensis Sonn.) pericarp extract

Litchi (Litchi chinensis Sonn.) pericarp contains abundant polyphenols that are suitable materials for developing active packaging films. In this study, 1 wt%, 3 wt% and 5 wt% of litchi pericarp extract (LPE) was added into quaternary ammonium chitosan (QAC) and polyvinyl alcohol (PVA) matrix to develop active packaging films. The structural, physical and functional properties of QAC-PVA (QP) films were compared with LPE (QP-LPE films) and without LPE (QP films). Results showed QP film had a heterogenous cross-section whereas QP-LPE films displayed rough and uneven cross-sections. After adding LPE, the N–H, O–H, C – H and C=O stretching bands of QP films shifted due to the formation of intermolecular interactions between LPE and film matrix. LPE made the colorless QP film turned brown. QP-LPE films presented lower ultraviolet–visible light transmittance than QP film. After adding LPE, film thickness increased from 0.091 to 0.103 mm, film water vapor permeability increased from 14.98 × 10−11 to 17.21 × 10−11 g m−1 s−1 Pa−1, film oxygen permeability increased from 0.16 to 0.22 cm3 mm m−2 day−1 atm−1, film tensile strength increased from 14.10 to 17.41 MPa, and film elongation at break decreased from 36.94% to 25.13%. QP-LPE films quickly released polyphenols in distilled water within 4 h and displayed potent antioxidant activity. The antimicrobial ratio of the film against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes was elevated from 50.40−68.04% to 58.93−91.38% after adding LPE. Results suggested QP-LPE films could be utilized as antioxidant and antimicrobial packaging materials in food industry.