Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-β-cyclodextrin inclusion complex and their application in fish preservation

Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review

Fish gelatin (FG) is an essential natural biopolymer isolated from aquatic sources and has been considered as a feasible substitute for mammalian gelatins. However, its inferior mechanical and gelling properties limit its applications. Consequently, FG has been modified using various methods. This review summarizes the extraction techniques (including traditional acid and alkaline methods, as well as newer technologies such as ultrasonic-assisted and microwave-assisted extraction), modification strategies (mechanical treatments, physical mixing with polysaccharides, utilization of the Hofmeister effect, chemical modifications, etc.), along with their mechanisms of action. Additionally, we discussed the applications of FG and its modified products. Furthermore, this review highlights the safety and prospects for FG and its derivatives. The mechanical properties and biological functions of FGs are enhanced after modification. Thus, modified FG composites exhibit diverse applications in areas such as foaming agents and emulsifiers, food packaging, three-dimensional printing, drug delivery systems and tissue engineering. This paper aims to provide comprehensive information for future research on FG with the intention of broadening its applicability within the industries of food, cosmetics, and pharmaceuticals. Nevertheless, the development of tough gels, aerogels, and stimuli-responsive hydrogels based on FG requires further investigation.

Preparation of vanillin nanoparticle/polyvinyl alcohol/chitosan film and its application in preservation of large yellow croaker

The novel polyvinyl alcohol/chitosan films incorporated with vanillin/zein/κ-carrageenan nanoparticles (VZCNPs) were developed. The polyvinyl alcohol/chitosan/vanillin nanoparticles (PVA/CS/NPs) films had exhibited enhanced tensile strength, hydrophobicity, antioxidant activities and antimicrobial efficacy, all of which varied with the different concentrations of VZCNPs. Notably, the PVA/CS/NPs-10 film exhibited exceptional performance, with a reduced Moisture Content of 15.68 ± 0.46 %, an increased water contact angle of 65.75°, and improved ABTS scavenging rate of 77.39 ± 0.54 %, demonstrating outstanding antioxidant activity and antimicrobial properties. The PVA/CS/NPs films were further applied to the packaging of large yellow croaker (Pseudosciaena crocea) to evaluate their preservation capability at 4 °C. The results indicated that the PVA/CS/NPs films effectively inhibited microbial growth and lipid oxidation, thereby delaying the spoilage of large yellow croaker. High-throughput sequencing study showed that the films effectively inhibited spoilage bacteria, including Comamonas, Pseudomonas, and, Burkholderia and affected the distribution of bacterial populations during storage. This study provides new insights into prolonging the shelf life of fresh-frozen large yellow croaker and developing advanced preservation methods for the future development of the aquatic product.

Advances of biomacromolecule-based antibacterial hydrogels and their performance evaluation for wound healing: A review

Biomacromolecule hydrogels possess excellent mechanical properties and biocompatibility, but their inability to combat bacteria restricts their application in the biomedical field. With the increasing requirements and demands for hydrogel dressings, wound dressings with antibacterial properties of biomacromolecule hydrogels reinforced by adding antibacterial agents have attracted much attention, and related reviews are emerging. In this paper, the advances of biomacromolecule antibacterial hydrogels (including chitosan, sodium alginate, Hyaluronic acid, cellulose and gelatin) were first overviewed, and the antibacterial agents incorporated into hydrogels were classified (including metals and their derivatives, carbon-based materials, and native compounds). A series of performance evaluations of antibacterial hydrogels in the process of promoting wound healing were then reviewed, including basic properties (mechanical, rheological, injectable and self-healing, etc.), in vitro experiments (hemostasis, antibacterial, anti-inflammatory, anti-oxidation, biocompatibility) and in vivo experiments (in vivo model, histomorphology analysis, cytokines). Finally, the future development of biomacromolecule-based antibacterial hydrogels for wound healing is prospected. This work can provide a useful reference for researchers to prepare practical new wound hydrogel dressings.

Modified SiO2@cinnamaldehyde/nanocellulose coating film for loquat preservation

Although cinnamaldehyde (CA) is an excellent antimicrobial agent, its application in the food industry was limited by its volatility and lack of antimicrobial persistence. Herein, aminated hollow mesoporous silica (NH2-HMSN) was prepared by selective etching and amino-modified. Subsequently, long-acting antibacterials with regulated release (NH2-HMSN@CA) were obtained by using NH2-HMSN as cinnamaldehyde carrier. NH2-HMSN@CA can effectively regulate the release of CA, and has 100 % inhibition effect on the growth of E. coli, S. aureus and C. acutatum. In addition, nanocellulose/NH2-HMSN@CA (CHA) coating film was prepared for postharvest preservation of loquat. The coating film effectively improved the storage quality and shelf life of loquat, and delayed the postharvest decay of loquat. The prepared coating film active packaging for long-term preservation is expected to provide a scheme for promoting sustainable preservation of postharvest loquat.

Formation, stability, and antimicrobial efficacy of eutectic nanoemulsions containing thymol and glycerin monolaurate

In this study, based on the discovery of thymol/glycerol monolaurate (GML) eutectic solvent, we studied the effect of GML as a multi-functional component (ripening inhibitor and antibacterial agent) on the formation, stability and antibacterial activity of eutectic nanoemulsions, and investigated the preservation of nanoemulsion in fresh pork. These results indicated that the formation of eutectic solvent was due to the hydrogen bonding between thymol and GML in the molten state. And eutectic nanoemulsions prepared with medium GML concentrations (20%, 40%, and 60%) of eutectic solvents as oil phases had small droplet diameters (<150 nm), exhibited sustained-release characteristics, and had excellent physicochemical stability. Moreover, the addition of GML enhanced the antibacterial activity of thymol nanoemulsion against S. aureus. as seen by their ability to inhibit affect formation more effectively. Treatment of fresh pork with optimized eutectic nanoemulsions (40% thymol/60% GML) extended its shelf life during refrigeration, which was mainly attributed to the ability of the encapsulated essential oil to inhibit microbial growth and lipid oxidation. These results provide a novel strategy to control Ostwald ripening and maintain the high antibacterial activity of thymol in nanoemulsion-based delivery systems.

Preparation, characterization, and coating effect of bio-active nano-emulsion based on combined plant essential oils on quality of grass carp fillets

This study aimed to develop a satisfactory essential oil (EO) nano-emulsion through high pressure microjet technology and explore its physiochemical properties and synergistic coating effects on grass carp fillets. The optimal conditions for oregano/litsea cubeba (6:4, wt%/wt%) nano-emulsion were shown to be 80 s high pressure microjet pretreatment time, 9000 lb per square inch pretreatment pressure, 6 % oil phase, and 3:2 Km (mass ratio of surfactant to co-surfactant). The obtained nano-emulsion exhibited 100.42 ± 0.96 nm oil diameter at 4 °C after 15-day storage, coupled with high stability after centrifugation, freeze-thaw and heating treatment. Compared with untreated samples at day 6 storage, the nano-emulsion-treated grass carp fillets exhibited improved textural properties, higher water-holding capacity (74.23 % ± 0.80 %), lower total volatile basic nitrogen (TVB-N, 13.46 ± 0.30 mg/100g)/thiobaric acid (TBA,0.43 ± 0.02 mgMDA/100g), and lower total viable spoilage bacteria count (4.98 ± 0.21 lgCFU/g). This study facilitates understanding the combined EOs nano-emulsion on improving the shelf life of grass carp fillets.

Hydrophobic polyethylene film prepared by film blowing process for preservation of fried shrimp rolls

Hydrophobic coatings have wide applications, but face challenges in food flexible packaging in terms of poor adhesion and inadequate wear resistance. Health hazards and poor adhesion drive the search for novel hydrophobic coatings substitutes. Here, we introduced rationally synthesized carnauba wax-SiO2 microspheres as a component to composite polyethylene (PE) film construction, and created a wear-resistant hydrophobic composite PE film via the blown film technique. The resultant hydrophobic composite film demonstrated an enhanced water contact angle from 86° to above 100°, coupled with favorable mechanical properties such as wear resistance, tensile strength and effective barrier performance against water vapor and oxygen. Upon implementation in the preservation of a Cantonese delicacy, Chaoshan fried shrimp rolls, it was observed that at 25 °C, the carnauba wax-SiO2-PE composite packaging film extended the shelf life of the product by 3 days compared to pure PE film.

Antimicrobial gelatin-based films with cinnamaldehyde and ZnO nanoparticles for sustainable food packaging

Cinnamaldehyde (CIN), a harmless bioactive chemical, is used in bio-based packaging films for its antibacterial and antioxidant properties. However, high amounts can change food flavor and odor. Thus, ZnO nanoparticles (NPs) as a supplementary antimicrobial agent are added to gelatin film with CIN. The CIN/ZnO interactions are the main topic of this investigation. FTIR-Attenuated Total Reflection (ATR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) were utilized to investigate CIN/ZnO@gelatin films. Transmission electron microscope (TEM) images revealed nanospheres morphology of ZnO NPs, with particle sizes ranging from 12 to 22 nm. ZnO NPs integration increased the overall activation energy of CIN/ZnO@gelatin by 11.94%. The incorporation of ZnO NPs into the CIN@gelatin film significantly reduced water vapour permeability (WVP) of the CIN/ZnO@gelatin film by 12.07% and the oxygen permeability (OP) by 86.86%. The water sorption isotherms of CIN/ZnO@gelatin were described using Guggenheim-Anderson-de Boer (GAB) model. The incorporation of ZnO NPs into the CIN@gelatin film reduced monolayer moisture content (M0) by 35.79% and significantly decreased the solubility of CIN/ZnO@gelatin by 15.15%. The inclusion of ZnO into CIN@gelatin film significantly decreased tensile strength of CIN/ZnO@gelatin by 13.32% and Young`s modulus by 18.33% and enhanced elongation at break by 11.27%. The incorporation of ZnO NPs into the CIN@gelatin film caused a significant decrease of antioxidant activity of CIN/ZnO@gelatin film by 9.09%. The most susceptible organisms to the CIN/ZnO@gelatin film included Candida albicans, Helicobacter pylori, and Micrococcus leutus. The inhibition zone produced by the CIN/ZnO@gelatin film versus Micrococcus leutus was 25.0 mm, which was comparable to the inhibition zone created by antibacterial gentamicin (23.33 mm) and cell viability assessment revealed that ZnO/CIN@gelatin (96.8 ± 0.1%) showed great performance as potent biocompatible active packaging material.

A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field

Gelatin is a significant multifunctional biopolymer that is widely utilized as a component in food, pharmaceuticals, and cosmetics. Numerous functional qualities are displayed by gelatin, such as its exceptional film-forming ability, gelling qualities, foaming and emulsifying qualities, biocompatibility and biodegradable qualities. Due to its unique structural, physicochemical, and biochemical characteristics, which enhance nutritional content and health benefits as well as the stability, consistency, and elasticity of food products, gelatin is utilized extensively in the food business. Additionally, gelatin has demonstrated excellent performance in encapsulating, delivering, and releasing active ingredients. Gelatin's various modifications, such as chemical, enzymatic, and physical processes, were analyzed to assess their impact on gelatin structures and characteristics. Hopefully, gelatin will be more widely used in various applications after modification using suitable methods.

Preparation and Keep-Refreshing Effect of Chitosan/Sea Buckthorn Polysaccharide Composite Film on the Preservation of Yellow Cherry Tomatoes

In this study, sea buckthorn polysaccharides (SBP) were added as functional substances to chitosan (CS), and chitosan/sea buckthorn polysaccharide (SCS) composite films were prepared using the casting method. The effects of SBP addition on the optical properties, physical properties, mechanical properties, structure, antioxidant activity, and antibacterial activity of the SCS composite films were studied, and the prepared SCS composite films were used to preserve yellow cherry tomatoes. The results showed that SCS composite films exhibited good UV resistance, water solubility, and antioxidant activity, but its apparent structure, hydrophobicity, and mechanical properties needed further improvement. Meanwhile, SBP has inhibitory effects on all 8 experimental strains. In addition, the SCS composite film with the addition of 200 mg/L SBP could reduce the weight loss rate of yellow cherry tomatoes, maintain hardness, delay the decrease of total soluble solids, titratable acid, and Vitamin C content, and inhibit the accumulation of malondialdehyde. SCS composite films are beneficial for enhancing the quality of yellow cherry tomatoes during storage, and their application in fruit and vegetable preservation has development prospects.

Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation

Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α-tocopherol (0% + 0%, 0.3% + 0.3%, 0.6% + 0.6%, 0.9% + 0.9%, and 1.2% + 1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α-tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7 lg CFU/g on day 6 (7.07 ± 0.50 lg CFU/g), whereas the TVC of the Ge/Dx/1.2 film-packaged scallop adductor muscle was still below the limit on day 9 (5.60 ± 0.50 lg CFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.

Antimicrobial photodynamic inactivation pH-responsive films based on gelatin/chitosan incorporated with aloe-emodin

Using novel active food packaging has gradually become a daily necessity in terms of impeding microbial contamination. Here, an antimicrobial photodynamic inactivation (PDI) pH-responsive film is developed by incorporating aloe-emodin (AE) into a vehicle of gelatin/chitosan (GC). Besides enhancement in hydrophobicity, the well-dispersed crystals of AE in the GC matrix by hydrogen bonding can upgrade the film's mechanical strength and barrier. The matrix is capable of regulating the release of AE in response to acidic stimuli by a combination mechanism of diffusion and polymer relaxation. Being benefitted from the inherent bioactivity of AE and the PDI activity under visible light irradiation (i.e., 456 nm), the target film of GC-AE2 has excellent antibacterial effect towards Staphylococcus aureus and Escherichia coli, showing bacterial viability of 9.93 ± 1.33 % and 14.85 ± 1.16 %, respectively. Furthermore, the film can effectively thwart Botrytis cinerea infection in cherry tomatoes, demonstrating its potential in preventing the microbial spoilage of postharvest fruits.

Gelatin based preservation technologies on the quality of food: a comprehensive review

Gelatin has played a great potential in food preservation because of its low price and superior film forming characteristics. This review provides a comprehensive overview of the latest research progress and application of gelatin preservation technologies (film, coating, antifreeze peptide, etc.), discussing their preservation mechanisms and efficiency through the viewpoints of quality and shelf life of animal and aquatic products as well as fruits and vegetables. It showed that bioactive and intelligent gelatin-based films exhibit antibacterial, antioxidant, water resistance and pH responsive properties, making them excellent for food preservation. In addition, pH responsive properties of films also intuitively reflect the freshness of food by color. Similarly, gelatin and its hydrolysate can be widely used in antifreeze peptides to reduce the mass loss of food during freezing and extend the shelf life of frozen food. However, extensive works are still required to extend their commercial application values.

Chitosan-fucoidan encapsulating cinnamaldehyde composite coating films: Preparation, pH-responsive release, antibacterial activity and preservation for litchi

In this study, an edible composite film with pH-responsive release was prepared by the formation of Schiff-base imine bonds between chitosan (CS) and oxidized fucoidan (CS-FU) and encapsulating cinnamaldehyde (CA). Fourier-transform infrared, 1H nuclear magnetic resonance, X-ray photoelectron spectroscopy and gel permeation chromatography confirmed the formation of CS-FU. The result showed that, oxidation degree of FU, degrees of substitution, average molecular weight and yield of CS-FU were 25.57 %, 10.48 %, 23.3094 kDa and 45.63 ± 0.64 %, respectively. Scanning electron microscopy revealed that CA was encapsulated within the CS-FU matrix. Increasing the CA content could improve the mechanical properties and ultraviolet and visible-light resistances of the CS-FU coating films but enhance their water vapor permeabilities. The release of CA increased as the pH decreased, and the antibacterial rate at pH 5 was 2.3-fold higher than that at pH 7, indicating good pH-responsive release and antibacterial properties in mildly acidic environments. Owing to their excellent properties, the CA/CS-FU-0.1 coating films maintained the appearance and quality indices of litchis for at least eight days. Hence, multifunctional composite coating films are prospective eco-friendly and intelligently responsive controlled-release packaging materials for fruit preservation.

Hyaluronic acid-based multifunctional bio-active coating integrated with cinnamaldehyde/hydroxypropyl-β-cyclodextrin inclusion complex for fruit preservation

Natural preservatives such as cinnamaldehyde (CIN) are garnering increasing interest to replace their synthetic counterparts in maintaining fruit freshness and safety. However, their long-term effectiveness and widespread application have been greatly limited due to high volatility and potent aroma. To address these challenges, we developed a viable and simple strategy to prepare a multifunctional active coating for fruit preservation by incorporating host-guest inclusion complex of CIN and 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) CIN@HP-β-CD into hyaluronic acid (HA), a natural polysaccharide with exceptional film-forming properties. The as-prepared HA/CIN@HP-β-CD coatings exhibited universal surface affinity, excellent antimicrobial performance, and satisfactory antioxidant properties with no potential toxicity. Release kinetic studies have demonstrated that CIN in the coating is continuously and slowly released. Furthermore, freshness preservation experiments on bananas and fresh-cut apples demonstrated that the developed coating is effective in preserving the color of fruit, decreasing the weight loss rate, preventing the microorganism's growth, and significantly extending the period of freshness, exhibiting the potential for application in fruit preservation.

Active whey protein/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: Characterization, release kinetics and application to Mongolian cheese preservation

Edible films with modulated release of antimicrobial agents are important for food preservation. Herein, antimicrobial edible films were prepared using whey protein (WP) and hydroxypropyl methylcellulose (HM) as polymer matrix materials and cinnamaldehyde (CIN) as antimicrobial agent. The mass ratios of WP and HM were 100/0, 75/25, 50/50, 25/75 and 0/100. The release kinetics of CIN through the film was studied, applying the Fickian model, power law and Weibull model. The films were also characterized by physical and structural characteristics, and antibacterial activity. In comparison to other films, the CIN-loaded film with a WP/HM ratio of 50/50 had better moisture resistance, water vapor barrier properties and mechanical properties. High correlation factors were obtained by fitting the CIN release data with the power law (R2 > 0.96) and Weibull model (R2 > 0.97). The diffusion mechanism of CIN was pseudo-Fickian. The diffusion coefficients (D1 and D2) had a positive linear relationship with the HM ratio, suggesting that a high HM ratio was beneficial to the CIN release. Finally, the WH50-C film was successfully used to preserve Mongolian cheese. This research provides a new perspective on the design of active packaging film with sustained-release characteristics.

Techniques, applications and prospects of polysaccharide and protein based biopolymer coatings: A review

The growing relevance of sustainable materials has recently led to the exploration of naturally derived biopolymeric hydrogels as coating materials due to their biodegradability, biocompatibility, ease of fabrication and modification. Although many review articles exist on biopolymeric coatings, they mainly focus on a specific polysaccharide, protein biopolymer, or a particular application- biomedical engineering or food preservation. The current review first summarizes the commonly used polysaccharide and protein-based biopolymers like chitosan, alginate, carrageenan, pectin, cellulose, starch, pullulan, agarose and silk fibroin, gelatin, respectively, with a systematic description of the techniques widely used for physical coating on substrates. Then, broad applications of these biopolymeric coatings on various substrates in biomedical engineering- 3D scaffolds, biomedical implants, and nanoparticles are described in detail. It also entails the application of biopolymeric coatings for food preservation in the form of food packaging and edible coatings. A brief discussion on the newly discovered interest in exploring biopolymers for anticorrosive coating applications is also included. Finally, concluding remarks on the role of biopolymer microstructures in forming homogeneous coatings, prospective alternatives to the currently used biopolymers as coating material and the advent of computer-aided technologies to expedite experimental findings are presented.

Development of cinnamon essential oil-loaded PBAT/thermoplastic starch active packaging films with different release behavior and antimicrobial activity

The poly (butylene adipate-co-terephthalate)/thermoplastic starch (PBAT/TPS) active packaging films containing cinnamon essential oil (CEO) were fabricated by melting blending and extrusion casting method. The effects of TPS content (0 %, 10 %, 20 %, 30 %, 40 % and 50 %) on the properties of the films and their application in largemouth bass preservation were studied. As TPS content increased from 0 % to 50 %, the water vapor permeability increased from 7.923 × 10-13 (g•cm/(cm2•s•Pa)) to 23.967 × 10-13 (g•cm/(cm2•s•Pa)), the oxygen permeability decreased from 8.642 × 10-11 (cm3•m/(m2•s•Pa)) to 3.644 × 10-11 (cm3•m/(m2•s•Pa)), the retention of CEO in the films increased. The release rate of CEO from the films into food simulant (10 % ethanol) accelerated with increasing TPS. The films exhibited different antibacterial activity against E. coli, S. aureus, and S. putrefaciens. It was closely related with the release behavior of the CEO. The films containing CEO could efficiently inhibit the decomposition of protein and the growth of microorganisms in largemouth bass. It showed that the higher TPS in the films, the better inhibitory effect. This study provided a new idea for developing PBAT/TPS active films with different release behavior of active agents and different antibacterial activity for food packaging.

pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring

The limited mechanical performance and responsiveness of protein-based smart packaging materials have hindered their development. To address these issues, this study prepared a pH-responsive smart film by introducing dialdehyde carboxylated cellulose nanofibers (DCCNFs) as the cross-linking agent capable of covalently reacting with proteins, and bilberry extract (BE) as a pH-responsive indicator into pea protein isolate (PPI) matrix. The results demonstrated that adding DCCNF and BE enhanced the PPI film's thermal stability, density, and UV barrier properties. Tensile tests revealed significant improvements in both tensile strength and elongation at the break for the resulting film. Furthermore, films containing DCCNF and BE exhibited lower moisture content, swelling ratio, water vapor permeability, and relative oxygen transmission compared to PPI films. Notably, the anthocyanins in BE endowed the film with visual color changes corresponding to different pH values. This feature enabled the film to monitor pork freshness; a transition from acidic to alkaline in pork samples was accompanied by a color change from brown to brownish green in the film as storage time increased. Overall, these findings highlight that this developed film possesses excellent physicochemical properties and sensitive pH response capabilities, making it a promising candidate for future smart packaging applications.

Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation

Antimicrobial packing showed great potential in extending the shelf life of food. However, developing a new biocomposite film with an intelligent and efficient antimicrobial performance is still desirable. Herein, a Fe-MoOx encapsulated with curcumin (Cur) filled chitosan-based composite film (CCF films) was prepared by solvent casting method. The total color differences of the CCF films were less than 30%, and satisfactory surface color, transparency, hydrophobicity, and thermal stability were also obtained. Besides, the UV-light/water/oxygen barrier capability and mechanical properties were enhanced with the incorporation of Cur@Fe-MoOx. Moreover, CCF films showed photothermal performance and thermal-controlled curcumin release ability, which endowed the CCF0.15 film with excellent antibacterial capability toward E. coli (≥99.95%) and S. aureus (≥99.96%) due to the synergistic antibacterial effect. Fe-MoOx exhibited high cell viability and less than 5% hemolysis even under the concentration of 500 μg mL-1. Based on those unique characteristics, the CCF0.15 film was chosen for tangerine preservation. The CCF0.15 film could prolong the shelf life of tangerine by at least 9 days compared with the unpacking group, and the tangerines could maintain the freshness characteristics over a 24 day storage period. Such thermal-mediated antibacterial film proposed by our work showed promising potential in food packaging.