Water Vapor Permeability Of Films Research Articles

Potato flour‐based film: Effect of gelatine on the rheological, thermal, mechanical and barrier properties

SummaryPotato flour/gelatine films in different ratios (6:0, 5:1, 4:1, 3:1, 2:1 and 1:1) were prepared and their properties were examined in this study. Potato flour film‐forming dispersion without gelatine showed the highest particle size and apparent viscosity. As the gelatine concentration increased, the composite films became smoother and more transparent. Gelatine incorporated with potato flour films reduced the retrogradation enthalpy and glass transition temperature, leading to the low tensile strength and high elongation at break. Although water content and water solubility index increased with the higher gelatine concentration, water vapour permeability of composite films decreased from 14.59 × 10−13 gm−1s−1Pa−1 to 5.83 × 10−13 gm−1s−1Pa−1. In addition, it was noted that water contact angle increased from 24.50° to 102.33° as gelatine concentration increased from 0% (6:0) to 50% (1:1). According to these findings, potato flour film with the presence of gelatine showed the better moisture barrier properties.

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.

Utilization of Pickering emulsion stabilized by chitin nanofibers for improving water and oxygen resistance of gelatin films

The hydrophilicity of gelatin films obviously limits their application. In this work, novel protonated chitin nanofiber was prepared with green methods, surficial deacetylation combined with acidic and mechanical treatment. Composite films with excellent water and oxygen barrier properties were successfully prepared by blending O/W Pickering emulsions stabilized by chitin nanofibers with gelatin substrates. The films were characterized by Fourier-transform infrared, X-ray diffraction, mechanical properties, water and oxygen permeability, moisture content, water solubility, water contact angle and optical properties. The results demonstrated that the amino groups of chitin nanofibers bound to the carboxyl groups of gelatin via electrostatic interactions, which contributing to the excellent mechanical and barrier properties of composite films. The elongation at break of composite film (the concentration of chitin nanofiber was 0.2 wt%) was 2.66 times of gelatin film. And the water vapor and oxygen permeability of composite films lowered to 65.9 % and 52.9 %, respectively. The introduction of O/W Pickering emulsion significantly enhanced the hydrophobicity of gelatin-based film and the chitin nanofibers played a positive role in stabilizing the gelatin chains to a certain extent. This study expands the application fields of gelatin-based films and provides valuable technical route for the preparation of barrier films.

Production of PLA/cellulose derived from pineapple leaves as bio-degradable mulch film

Mulch films were fabricated from polylactic acid (PLA) with cellulose nanocrystals (PNC) extracted from pineapple leaves. The PNC was modified by incorporating 4 wt% triethoxyvinylsilane (TEVS), designated as 4PNC, to enhance its interaction with PLA. The films incorporated varying concentrations of PNC (1, 2, 4, and 8 wt%). The results indicated that higher PNC concentrations increased the water vapor permeability (WVP) and biodegradability of the composite films, while reducing light transmission. Films containing 4PNC, particularly at 4 wt% (PLA/4PNC-4), exhibited an 11.18 % increase in elongation at break compared to neat PLA films. Moreover, these films showed reduced light transmission, correlating with decreased weed growth, reduced WVP, and enhanced barrier properties, indicative of improved soil moisture retention. Additionally, PLA films with 4PNC demonstrated greater thermal degradation stability than those with unmodified PNC, suggesting enhanced heat resistance. However, there was no significant difference in aerobic biodegradation between the PLA films with PNC and those with 4PNC. This study confirms that TEVS-modified cellulose significantly enhances the properties of bio-composite films, making them more suitable for mulch film applications.

Development of Chitosan-Based Films Incorporated with Chestnut Flower Essential Oil That Possess Good Anti-Ultraviolet Radiation and Antibacterial Effects for Banana Storage

New and valuable packaging materials, with high biocompatibility and biodegradability, have garnered attention in recent years. The aim of this study was to investigate the physicochemical characterization and biological activities of chitosan (CH)-based composite films with the incorporation of chestnut flower essential oil (CFEO). The composite films were prepared by the casting method and characterized in terms of structural, morphological, and mechanical properties via FT-IR, XRD, UV, SEM, AFM, and TGA. Antibacterial properties were investigated using Staphylococcus aureus, Escherichia coli, and Calletotrichum musae. Antioxidant capabilities were measured by DPPH assay. The results proved the significantly increased water vapor permeability (WVP), heat resistance, and antibacterial and antioxidant capabilities of CH-CFEO films. The incorporation of CH and CFEO enhanced UV blocking, which made the film shield almost all UV light. Films with a tensile strength of 6.37 ± 0.41 MPa and an elongation at break of 22.57 ± 0.35% were obtained with 6 mg mL−1 of CFEO. Subsequently, banana preservation experiments also confirmed that the composite films could effectively extend shelf life through reducing weight loss. These desirable performances enable our newly developed composite films to be a remarkable packaging material to become alternatives to traditional petroleum-based food-packaging materials and solve the fresh fruit preservation dilemma.

Screening and Characterization of Antioxidant Film Applicable to Walnut Kernels from Juglans sigillata.

Walnuts play a positive role in human health due to their large amounts of unsaturated fatty acids, whereas lipid oxidation can easily occur during storage. Herein, three natural antioxidants (epicatechin, sesamol, and myricetin) were added to the composite film cross-linked with chitosan and soy protein peptide, and the antioxidant film appropriate for the preservation of walnut kernels from Juglans sigillata was screened to improve the storage quality of walnuts. The results showed that three antioxidant films could all enhance the storage performance of walnut kernels, with sesamol being the best. The characterization of antioxidant film cross-linked with chitosan and soy protein peptide containing sesamol (C/S-ses film) revealed that the composite film improved the slow release and stability of sesamol; in addition, the presence of sesamol could effectively reduce the light transmittance and water vapor permeability of the composite film, together with significantly enhancing the antioxidant and antimicrobial activities, resulting in an effective prolongation of the storage period of walnut kernels. These findings indicated that C/S-ses possess excellent potential for retarding the oxidative rancidity of unsaturated fatty acids and will provide an effective strategy for the preservation of walnut kernels.

Peppermint oil‐infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging

AbstractExtensive research is currently dedicated to creating biodegradable packaging materials that match the qualities of traditional synthetic packaging materials. Among these options, polylactic acid (PLA) is noteworthy. PLA is a renewable‐source‐derived thermoplastic polymer with excellent barrier properties, mechanical strength, and a strong safety profile. To enhance food product shelf life, active packaging materials, incorporating functional ingredients like antimicrobials, have gained prominence. Peppermint essential oil is one such active ingredient, offering potential improvements in preserving food freshness and safety. This study's objective is to craft antimicrobial, biodegradable food packaging materials by blending peppermint oil into PLA films. Various peppermint oil concentrations (1.25%, 1.875%, and 2.5% w/v) were blended with PLA to assess their impact on opacity, water vapor permeability (WVP), mechanical and thermal properties, and antimicrobial characteristics. Higher peppermint oil concentrations increased opacity, making them advantageous for light‐sensitive food items. These films reduced WVP without affecting PLA's thermal stability. Antimicrobial effectiveness was evaluated against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing inhibition with 1.875% and 2.5% w/v peppermint oil concentrations. Compared to control, PLA films with peppermint oil extended the shelf life of packaged chicken breast meats from 3 to 8 days. As a result, incorporating peppermint oil into PLA films presents a promising solution for advanced antimicrobial and biodegradable food packaging.Highlights The incorporation of peppermint oil resulted in higher opacity values. Peppermint incorporated PLA films showed antimicrobial activity. Peppermint oil addition decreased water vapor permeability of PLA films. Peppermint oil added PLA films increased the shelf life of chicken meat up to 8 days.

Reduction of lipid oxidation in olive oil using gelatin-based centrifugally spun fibers loaded with caffeic acid

Centrifugal spinning is a novel method in order to produce fibers in a fast and efficient way. The objective of this study was to explore the impact of varying concentrations of caffeic acid on the attributes of gelatin-based active fibers produced through centrifugal spinning. Additionally, the study aimed to evaluate the efficacy of these fibers, employed as a packaging film, in preventing lipid oxidation in olive oils. Active gelatin films with different concentrations (control (0%), 2% and 3%) of caffeic acid were analyzed in terms of morphology, water vapor permeability, total phenolic content, antioxidant activity, encapsulation efficiency, loading capacity, Fourier Transform Infrared Spectroscopy (FTIR) and thermogravimetric analysis (TGA). Field Emission Scanning Electron Microscope (FESEM) analysis showed that the addition of caffeic acid did not disrupt the homogenous structure of fibers. Incorporation of caffeic acid affected the water vapor permeability of films, whereas the increase in caffeic acid concentration had no significant effect. The antioxidant activity of fibers increased with the rise in caffeic acid concentration. Encapsulation efficiency and loading capacity ranged between 84.30%-95.70% and 1.96%–2.91%, respectively. FTIR results showed the interaction between caffeic acid and gelatin-based fibers. As a result, caffeic acid loaded centrifugally spun fibers created an opportunity to develop active fibers for food packaging. The application of nanofibers to olive oil during accelerated storage resulted in a notable 45% reduction in total oxidation. Consequently, this study presents a promising approach employing caffeic acid-loaded centrifugally spun nanofibers to manage lipid oxidation in valuable oils.

Multifunctional Ti3C2Tx MXene-reinforced thermoplastic starch nanocomposites for sustainable packaging solutions

Starch-derived films exhibit significant potential for packaging applications owing to their low cost, biodegradable characteristics, and natural abundance. Nonetheless, there is a demand to enhance their mechanical properties and moisture resistance to broaden their use. In this study, high performing sorbitol-plasticized starch/Ti3C2Tx MXene nanocomposites, reinforced with ultra-low filler contents, were fabricated for the first time in literature. The MXene nanoplatelets were well-dispersed within the starch matrix while there was a tendency for the fillers to align in-plane, as revealed by polarized Raman spectroscopy. The produced nanocomposite films demonstrate remarkable effectiveness in blocking UV light, offering an additional valuable attribute in food packaging. The Young's modulus and tensile strength of starch films containing 0.75 wt% MXene increased from 439.9 and 11.0 MPa to 764.3 and 20.8 MPa, respectively. The introduction of 1 wt% MXene nanoplatelets reduced the water vapour permeability of starch films from 2.78 × 10−7 to 1.80 × 10−7 g/m h Pa due to the creation of highly tortuous paths for water molecules. Micromechanical theories were also implemented to understand further the reinforcing mechanisms in the biobased nanocomposites. The produced starch nanocomposites not only capitalize on the biodegradable and renewable nature of starch but also harness the unique properties of nanomaterials, paving the way for sustainable and high-performance packaging solutions that align with both consumer and environmental demands.

Investigation of physio-mechanical, antioxidant and antimicrobial properties of starch–zinc oxide nanoparticles active films reinforced with Ferula gummosa Boiss essential oil

The production of surface compounds coated with active substances has gained significant attention in recent years. This study investigated the physical, mechanical, antioxidant, and antimicrobial properties of a composite made of starch and zinc oxide nanoparticles (ZnO NPs) containing various concentrations of Ferula gummosa essential oil (0.5%, 1%, and 1.5%). The addition of ZnO NPs improved the thickness, mechanical and microbial properties, and reduced the water vapor permeability of the starch active film. The addition of F. gummosa essential oil to the starch nanocomposite decreased the water vapor permeability from 6.25 to 5.63 g mm−2 d−1 kPa−1, but this decrease was significant only at the concentration of 1.5% of essential oils (p < 0.05). Adding 1.5% of F. gummosa essential oil to starch nanocomposite led to a decrease in Tensile Strength value, while an increase in Elongation at Break values was observed. The results of the antimicrobial activity of the nanocomposite revealed that the pure starch film did not show any lack of growth zone. The addition of ZnO NPs to the starch matrix resulted in antimicrobial activity on both studied bacteria (Staphylococcus aureus and Escherichia coli). The highest antimicrobial activity was observed in the starch/ZnO NPs film containing 1.5% essential oil with an inhibition zone of 340 mm2 on S. aureus. Antioxidant activity increased significantly with increasing concentration of F. gummosa essential oil (P < 0.05). The film containing 1.5% essential oil had the highest (50.5%) antioxidant activity. Coating also improved the chemical characteristics of fish fillet. In conclusion, the starch nanocomposite containing ZnO NPs and F. gummosa essential oil has the potential to be used in the aquatic packaging industry.

Biodegradable films from the lignocellulosic fibers of wheat straw biomass and the effect of calcium ions

Plastics are hazardous to human health, and plastic waste results in environmental pollution and ecological catastrophe. Biobased polymers from renewable sources have recently become promising for developing biodegradable packaging films. Among them, lignocellulosic residue from agricultural biomass is inexpensive, renewable, and biodegradable. This study aims to develop biodegradable films using lignocellulosic residue from wheat straw biomass. The methodology is a green process that solubilizes lignocellulosic chains using Zn2+ ions and crosslinks with Ca2+ ions of different concentrations (200–800 mM). The results reveal that the increase of Ca2+ ions significantly decreases moisture content, water solubility, water vapor permeability, transparency, and elongation of films. The tensile strength is recorded as 6.61 ± 0.07 MPa with the addition of 800 mM of CaCl2, which is approximately 2.5 times higher than commercial polyethylene films. Around 90 % of films biodegrade within a month in soil containing 20 % moisture content. Overall, lignocellulosic residue from wheat straw biomass could be an excellent replacement for synthetic polymer to fabricate strong, transparent, and biodegradable plastic films.

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.

Preparation of pullulan-shellac edible films with improved water-resistance and UV barrier properties for Chinese cherries preservation

In order to improve the water-resistance and ultraviolet (UV) barrier properties of pullulan (PL) film, edible composite films were prepared by solution casting based on PL and shellac (SH). The physical properties, thermal stability, mechanical properties, water vapor permeability and UV barrier of the composite films were characterized. The analysis of the functional properties revealed that the composite films had good compatibility, water-resistance (33.50˚–60.15˚), and strong UV-blocking properties (84.60%–0.00%). The addition of SH improved the water-resistance and mechanical properties of the films, but the thermal stability was slightly reduced. These films can be used as an edible coating on Chinese cherries. According to the characteristics of weight loss, decay incidence and other indicators of cherries, the PL-SH composite films can keep Chinese cherries fresh at room temperature at least for 7 days. Therefore, PL-SH composite films may be an environmentally friendly packaging material with application prospects in the fruit preservation industry.

Preparation and characterization of biodegradable food packaging films using lemon peel pectin and chitosan incorporated with neem leaf extract and its application on apricot fruit

The present study aims to develop and characterize biodegradable packaging films from lemon peel-derived pectin and chitosan incorporated with a bioactive extract from neem leaves. The films (PCNE) contained varying concentrations of neem leaf extract and were comprehensively assessed for their physical, optical, mechanical, and antimicrobial attributes. The thickness, moisture content, water solubility, and water vapor permeability of the biodegradable packaging films increased with the increasing concentration of neem leaf extract. Comparatively, the tensile strength of the films decreased by 42.05 % compared to the control film. The Scanning Electron Microscopy (SEM) confirmed that the resultant blended pectin-chitosan films showed a uniform structure without cracks. Furthermore, the analysis targeting Staphylococcus aureus and Aspergillus niger indicated that the films had potent antimicrobial activity. Based on these results, the optimum films were selected and subsequently applied on apricot fruits to increase their shelf life at ambient temperature. The findings, after examining factors such as colour, firmness, total soluble solids, shrinkage, weight loss, and appearance, concluded that the apricots coated by PCNE-5 had the most delayed signs of spoilage and increased their shelf life by 50 %. The results showed the potential applicability of lemon peel pectin-chitosan-neem leaf extract blend films in biodegradable food packaging.

The Effect of Lotus Root Starch Content on the Water Barrier Properties and Biodegradability of Cassava Bioplastic Films

Biodegradable films demand increases due to the awareness of the environmental effects of synthetic plastics. However, biodegradable films based on starch have high water sensibility and poor mechanical properties. This led to an interest among the scientist in improving the properties of biodegradable films. The objectives of this study were to investigate the effect of lotus root starch content on the water solubility, water absorption, water vapor permeability and biodegradability of cassava bioplastic films. The lotus root starch was added at 10%, 20%, 30%, 40% and 50% of cassava starch. The results showed that the water absorption properties decreased by 122% to 21% and the water vapor permeability showed a decreasing trend as the lotus starch content increased. The water solubility increased from 4% to 36% with the increase of lotus starch content and biodegradability increased by 87.5% at 50% of lotus starch content. The results exposed the potential of cassava/ lotus starch bioplastic films for food packaging applications.

Influence of chitin nanofibers and gallic acid on physical-chemical and biological performances of chitosan-based films

In this work, chitosan films loaded with gallic acid and different content of chitin nanofibers were prepared and subjected to different characterization techniques. The results showed that the inclusion of gallic acid to chitosan films caused moderate decrease in water vapor permeability (by 29 %) and increased tensile strength of films (by 169 %) in comparison to the neat chitosan films. Furthermore, it was found that the addition of chitin nanofibers up to 30 % into chitosan/gallic acid films additionally improved tensile strength (by 474 %) and reduced plasticity of films (by 171 %), when compared to the chitosan/gallic acid films. Increased concentration of chitin nanofibers in films reduced the overall water vapor permeability of films by 51 %. In addition, gallic acid and chitin nanofibers had synergic effect on high chitosan film's antioxidant and antifungal activity toward Botrytis cinerea (both above 95 %). Finally, chitosan/gallic acid/chitin nanofibers films reduced decay incidence of strawberries, increased total soluble solid content, and promoted high production of some polyphenols during cold storage, in comparison to the control chitosan films and uncoated strawberry samples. Hence, these results suggest that chitosan/gallic acid/chitin nanofibers can present eco-sustainable approach for preservation of strawberries, giving them additional nutritional value.

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.

Effect of UV-B irradiation and liquid smoke on physicochemical characterization of Salvia macrosiphon gum based edible films

In this study, the impacts of UV-B irradiation and liquid smoke (LS) on the barrier, physicochemical, thermal, and mechanical characteristics of Salvia macrosiphon seed gum (SSG) based edible films were evaluated. LS significantly increased the thickness of the SSG films compared to the control, while the impact of increasing UV-B irradiation was not significant. The addition of LS also affected the color of the films, resulting in lower L* values. The solubility of the films decreased when LS was added. Additionally, the use of UV-B treatment reduced the solubility and water vapor permeability of the SSG films. The incorporation of LS increased the tensile strength (TS) of the films, while the elongation at break decreased in manner dependent on the level of LS. Furthermore, UV-B treatment increased the TS of the films. FTIR analysis revealed that LS and UV-B irradiation could form new connections between the starch chains. UV-B irradiation caused the polymer chain to dissociate. The control film had an uneven and coarse surface and lower thermal stability, but these issues were reduced with the addition of LS and UV-B irradiation. These findings suggest that UV-B irradiation and LS can be considered as sustainable, convenient, and accessible methods for modifying the properties of SSG-based films.

Performance analysis and structural characterization of flaxseed gum/chitosan/cinnamaldehyde composite films

The low mechanical strength, water deficiency, and oxidative protection of organic membranes impede their use as food-grade packaging materials. Cinnamaldehyde (CIN) tends to lose its activity owing to its instability. In this study, CIN was added to flaxseed gum (FG)/chitosan (CS) films prepared in a “sandwich” structure. The influence of CIN dosage on the properties of the composite films was studied, and the film formation mechanism of the membrane was explored. The elongation at break, water vapor permeability, oxygen permeability, and light transmittance of the composite film with 1.5% CIN were lower than those of the FG/CS/FG film. Supplementation of the composite membrane with CIN generated new hydrogen bonds, electrostatic interactions, and C-O-C bonds, which converted the structure of the composite film into a sheet and increased its crystallinity without markedly affecting its thermal stability. Therefore, CIN is an extremely useful additive for improving the applicability of flaxseed gum/CS membranes as food-grade packaging films.

Chitosan composite films based on tea seed oil nano-microcapsules: Antibacterial, antioxidant and physicochemical properties

The use of nanotechnology has contributed to conquer the disadvantages of oil-loaded food packaging by altering their properties. In this study, chitosan (CS) composite films were fabricated using a novel nano-encapsulation system: ethanol extract of propolis (EEP)-phosphatidylcholine (PC)-tea seed oil (TSO) nano-microcapsules. X-ray diffraction results indicated that the nano-microcapsules were biocompatible with CS. Uniformly dispersed EEP-PC-TSO nano-microcapsules in CS improved the UV-blocking ability, thermal stability, structural densification, yellowing, and water vapor permeability of the composite films, the release of TSO occurs gradually and under controlled conditions. Compared with a simple mixture film of CS/PC/TSO/EEP, the CS film based on nano-microcapsules containing EEP-PC-TSO was more effective at reducing total bacterial count, thiobarbituric acid reactants (TBARS), and total volatile basic nitrogen (TVB-N) values, extending the shelf life of pork tenderloin. In summary, this CS composite film based on EEP-PC-TSO nano-microcapsules could be applied as a potential preservative film for food packaging.