Silver nanoparticles (Ag NPs) are an effective antibacterial agent, but their application in food packaging is limited due to their easy agglomeration and oxidation. In this study, antibacterial microcapsules were fabricated using Ginkgo biloba essential oil (GBEO) as core material and chitosan and type B gelatin biopolymer as capsule materials. These antibacterial microcapsules were then modified with green-synthesized Ag NPs, blended into the biopolymer polylactic acid (PLA), and finally formed as films. Physicochemical properties and antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) were evaluated. Results showed that the prepared antibacterial PLA films exhibited excellent antibacterial activity against foodborne pathogens. Its TVC exceeded the limit value of 7 log CFU/g at 7 days compared with the 5 days of pure PLA films. Therefore, these films can extend the shelf life of grass carp fillets by 2-3 days under refrigeration.

The cost-effective strategy of using paper-based materials as alternatives to plastics can aid in reducing environmental stress. Herein, a novel green low-carbon paper-based food-packaging composite was synthesised: curcumin microcapsule-polyvinyl alcohol/beeswax/chitosan (CURM-PVA/BW/CS) composite papers. Scanning electron microscopy and X-ray diffraction results confirmed that curcumin was successfully encased and adhered to the paper. The water vapour permeability and oxygen transmission rate of the composite papers were 42.28 g (m 2 Ád) −1 and 3.41 cm 3 (m 2 ÁdÁatm) −1 , respectively. The antioxidant capacity of paper was 93.53%, and the mechanical properties were effectively improved by adding natural antioxidants to the coating. Finally, cakes were packaged in the biodegradable 1%CURM-PVA/BW/CS papers exhibited optimal preservation during the storage period, based on the characterisation of the cake peroxide value, acid value and microbiological count. Overall, the CURM-PVA/BW/CS paper showed great potential for food packaging.

Developing new methods to encapsulate fragile active compounds into packaging films is important for extending the shelf life of foods. In this study, the gelatin/fiber bilayer packaging film was fabricated by depositing carvacrol‐loaded core–shell zein/polyvinyl pyrrolidone fibers on gelatin film. The tensile strength, elongation, oxygen transmission rate, and water vapor permeability of the gelatin/fiber film were 5.95 MPa, 56.63%, 63.27 ml/m2 d, 0.1 MPa, and 7.416 g·mm/m2 h kPa, respectively. The gelatin/fiber film was applied to sea bass fillet preservation. At day 8, the total viable count and thiobarbituric acid of the sea bass fillets treated with gelatin/fiber film were 8.12 log CFU/g and 0.73 mg MDA/kg, which were lower than that of the control group. Moreover, the gelatin/fiber film treatment showed the effect of delaying fish color change and pH increase, and prolonged the shelf life of sea bass fillets by 2–4 days. Novelty impact statement Gelatin film deposited with carvacrol‐loaded core–shell fibers was prepared. Shelf life of Japanese sea bass fillets was extended by the gelatin/fiber film. The active bilayer film showed high antimicrobial and antioxidant activities.