Properties and ageing behaviour of pea starch films as affected by blend with poly(vinyl alcohol)

A review of starch/polyvinyl alcohol (PVA) blend film: A potential replacement for traditional plastic-based food packaging film

In recent years, the development of environmentally friendly packaging materials using biodegradable polymers has emerged as a key challenge for scientists and consumers in response to resource depletion and environmental issues caused by plastic packaging materials. Starch and polyvinyl alcohol (PVA) are being recognized as excellent candidates for producing biodegradable food packaging films. Polymer blending has emerged as a practical approach to overcome the limitations of biopolymer films by developing films with unique properties and enhancing overall performance. This review briefly introduces the molecular structure and properties of starch and PVA, summarizes the common preparation methods and properties of starch/PVA blend films, and focuses on different strategies used to enhance starch/PVA blend films, including nanoparticles, plant extracts, and cross-linking agents. Additionally, this study summarizes the application of starch/PVA blend films as active and smart packaging in food preservation systems. This study demonstrates that starch and PVA blends have potential in manufacturing biodegradable food films with excellent properties due to their excellent compatibility and intermolecular interactions, and can be used as packaging films for a variety of foods to extend their shelf life.

Bioinspired polysaccharide-based nanocomposite membranes with robust wet mechanical properties for guided bone regeneration

Polysaccharide-based membranes with excellent mechanical properties are highly desired. However, severe mechanical deterioration under wet conditions limits their biomedical applications. Here, inspired by the structural heterogeneity of strong yet hydrated biological materials, we propose a strategy based on heterogeneous crosslink-and-hydration (HCH) of a molecule/nano dual-scale network to fabricate polysaccharide-based nanocomposites with robust wet mechanical properties. The heterogeneity lies in that the crosslink-and-hydration occurs in the molecule-network while the stress-bearing nanofiber-network remains unaffected. As one demonstration, a membrane assembled by bacterial cellulose nanofiber-network and Ca2+-crosslinked and hydrated sodium alginate molecule-network is designed. Studies show that the crosslinked-and-hydrated molecule-network restricts water invasion and boosts stress transfer of the nanofiber-network by serving as interfibrous bridge. Overall, the molecule-network makes the membrane hydrated and flexible; the nanofiber-network as stress-bearing component provides strength and toughness. The HCH dual-scale network featuring a cooperative effect stimulates the design of advanced biomaterials applied under wet conditions such as guided bone regeneration membranes.

Effect of apple polyphenols on physicochemical properties of pea starch/pulp cellulose nanofiber composite biodegradable films

A pea starch (PS) and pulp cellulose nanofibers (CNF-P) hybrid matrix biodegradable film was prepared using apple polyphenol (AP) as the active substance. SEM and thermogravimetric analyses showed that apple polyphenols could be uniformly distributed and form hydrogen bonds with the matrix, and the increase in crystallinity improved the thermal stability of the films (the final residue of the films increased from 22.66 % to 31.82 %). The TS and EAB of the films reached their maximum values of 11.14 ± 1.73 MPa and 71.55 ± 8.8 %, respectively, at an AP content of 1.5 %. It should be noted that the antioxidant properties of the films were significantly positively correlated with the AP content, and the DPPH radical scavenging rate of the films reached 73.77 % at an AP content of 4.5 %, which was about 49 times higher than that of the control film. The same trend was observed in the UV-vis spectra. In addition, the total color difference and water solubility of the membranes increased from 4.29 ± 0.29 to 31.86 ± 1.90 and from 20.01 ± 0.97 % to 21.70 ± 1.99 %, respectively, and the biodegradability also showed an upward trend. These findings provide a theoretical basis and data support for the development of multifunctional biodegradable food packaging materials.

The reduce of water vapor permeability of polysaccharide-based films in food packaging: A comprehensive review

Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented.

Effect of hydroxypropyl distarch phosphate on the retrogradation properties of sterilized pea starch jelly and its possible mechanism

Due to the high content of amylose in pea starch (PS), PS jelly is prone to retrogradation during storage and its quality reduces subsequently. Hydroxypropyl distarch phosphate (HPDSP) shows a potential inhibitory effect on the retrogradation of starch gel. Based on this, five retrograded PS-HPDSP blends containing 1 %, 2 %, 3 %, 4 % and 5 % (w/w, based on the weight of PS) of HPDSP were prepared, and their long-range, short-range ordered structure and retrogradation properties, and the possible interaction between PS and HPDSP were investigated. The addition of HPDSP significantly reduced the hardness of PS jelly and maintained its springiness during cold storage, and this effect was enhanced with HPDSP dosage being from 1 % to 4 %. The presence of HPDSP destroyed both short-range ordered structure and long-range ordered structure. Rheological results indicated that all the gelatinized samples were typical non-Newtonian fluids with shear-thinning characteristics and HPDSP increased their viscoelasticity in a dose-dependent manner. In conclusion, HPDSP delays the retrogradation of PS jelly mainly by combining with amylose in PS through hydrogen bonds and steric hindrance.

Effects of different ratios of mannitol to sorbitol on the functional properties of sweet potato starch films

Sorbitol as a plasticizer is easily crystallized from starch film, resulting in the reduction in plasticizing effect. To improve the plasticizing performance of sorbitol in starch films, mannitol, an acyclic hexahydroxy sugar alcohol, was used to cooperate with sorbitol. The effects of different ratios of mannitol (M) to sorbitol (S) as a plasticizer on mechanical properties, thermal properties, water resistance and surface roughness of sweet potato starch films were investigated. The results showed that the surface roughness of starch film with M:S (60:40) was the smallest. The number of hydrogen bonds between plasticizer and starch molecule was proportional to the mannitol content starch film. With the decrease of mannitol contents, the tensile strength of starch films gradually decreased except for M:S (60:40). Moreover, the transverse relaxation time value of starch film with M:S (100:0) was the lowest, indicating that it had the lowest degree of freedom of water molecules. Starch film with M:S (60:40) is the most effective in delaying the retrogradation of starch film. This study offered a new theoretical basis that different ratios of mannitol to sorbitol improve different performances of starch films.

Sustainable Valorization of Bioplastic Waste: A Review on Effective Recycling Routes for the Most Widely Used Biopolymers

Plastics-based materials have a high carbon footprint, and their disposal is a considerable problem for the environment. Biodegradable bioplastics represent an alternative on which most countries have focused their attention to replace of conventional plastics in various sectors, among which food packaging is the most significant one. The evaluation of the optimal end-of-life process for bioplastic waste is of great importance for their sustainable use. In this review, the advantages and limits of different waste management routes-biodegradation, mechanical recycling and thermal degradation processes-are presented for the most common categories of biopolymers on the market, including starch-based bioplastics, PLA and PBAT. The analysis outlines that starch-based bioplastics, unless blended with other biopolymers, exhibit good biodegradation rates and are suitable for disposal by composting, while PLA and PBAT are incompatible with this process and require alternative strategies. The thermal degradation process is very promising for chemical recycling, enabling building blocks and the recovery of valuable chemicals from bioplastic waste, according to the principles of a sustainable and circular economy. Nevertheless, only a few articles have focused on this recycling process, highlighting the need for research to fully exploit the potentiality of this waste management route.

Fabrication of biodegradable blend plastic from konjac glucomannan/zein/ PVA and understanding its multi-scale structure and physicochemical properties

Exploration and synthesis of degradable plastics can alleviate and avoid environmental pollution induced by petroleum-based plastics. In this study, a konjac glucomannan (KGM)/zein/PVA ternary blend plastic was successfully prepared by casting. The results showed that, despite the presence of particle aggregation from incompatible components in blend plastic, the addition of KGM and zein improved its compatibility which is consistent with the formation of continuous dark regions and the reduction of roughness average (Ra) results in the AFM characterization. Also, XRD and FT-IR results indicated that the addition of KGM and zein disrupted the molecular and crystalline structure of PVA, induced stretching vibration of alcohol and hydroxyl groups, and crystallinity reduction. In addition, KGM deacetylation (d-KGM) reduced the intramolecular hydroxyl groups, reduced the water absorption and water vapor transmission rate of the blend plastics, and increased the crystallization temperature (Tc) and melting temperature (Tm). Furthermore, the blended plastics exhibited the best tensile strength (TS), elongation at break (E), and elastic modulus (EM) when the proportion of KGM to zein was 9:1. Notably, the blended plastic with KGM and zein added displayed more pores and cracks after soil burial, implying that the lack of degradability of pure PVA plastic was improved.

Fabrication of electrospun gum Arabic-polyvinyl alcohol blend nanofibers for improved viability of the probiotic

In the current study, the probiotic (Lactobacillus acidophilus) was encapsulated using Gum Arabic and polyvinyl alcohol blended nanofibers by electrospinning. Obtained nanofibers were characterized in terms of particle size, diameter, mechanical strength, and encapsulation efficiency. The molecular and internal structure characterization was carried out using Fourier transform infrared spectroscopy and X-ray diffraction respectively. Thermo Gravimetric (TGA) analysis was conducted to determine the thermal features of PVA/GA/probiotics nanofibers. Free and encapsulated probiotics were also subjected to in vitro assay under different detrimental conditions. Images obtained using SEM indicated that probiotics were successfully encapsulated in blends by a nano-spider. FTIR and XRD spectra showed bonding interactions between the wall and core materials. In-vitro assay indicated that probiotics with encapsulated showed significantly (P < 0.05) viability compared to free cells. Free cells lost their viability under simulated gastrointestinal conditions while encapsulated cells retained viability count above the therapeutic number (107 cfu).

Active Thermoplastic Starch Film with Watermelon Rind Extract for Future Biodegradable Food Packaging

Petrochemical plastic wastes generate serious environmental problems because they are resistant to natural decomposition. The aim of this study was to develop a biodegradable active thermoplastic film composed of polyvinyl alcohol (PVA), corn starch (ST), glycerol, and the active compounds from watermelon rind extract (WMRE), or PVA/ST/WMRE, using the casting technique. The film was examined for its mechanical, antioxidant, and functional properties against selected foodborne pathogens. The results showed that the addition of 10% v/v of watermelon rind extract to the film formulation significantly increased the tensile strength from 19.44 ± 0.84 MPa to 33.67 ± 4.38 MPa and slightly increased the percent elongation at break (% EAB) from 35.04 ± 0.96% to 35.16 ± 1.08%. The antioxidant property of PVA/ST/WMRE film was analyzed based on the DPPH scavenging activity assay, which significantly increased from 29.21 ± 0.24% to 63.37 ± 4.27%. The minimum inhibitory concentration (MIC) of watermelon rind extract was analyzed for the growth inhibition of Bacillus cereus ATCC 11778, Escherichia coli ATCC 8739, and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311, with 10% (v/v) found as an optimal concentration against B. cereus. Wrapping fresh-cut purple cabbage with PVA/ST/WMRE film significantly reduced the microbial load after 3 days of storage, in comparison to commercial packaging (PET) and thermoplastic control film. Consumer testing of the packaging film indicated that user acceptance of the product was favorable. Therefore, we suggest that this newly developed film can be used as a biodegradable food packaging item that will lead to enhanced food safety, food quality, prolonged shelf life, and consumer acceptance for further food applications.

Polyvinyl alcohol/xanthan gum composite film with excellent food packaging, storage and biodegradation capability as potential environmentally-friendly alternative to commercial plastic bag

Polyvinyl alcohol (PVA)-xanthan gum (XG) composite films with good degradation properties were prepared by casting method. The effects of XG amount on thickness, moisture content, water solubility, water vapor transmission (WVP), transmittance and mechanical properties of the composite film were investigated. All composite films produced uniform and transparent films and Fourier transform infrared (FT-IR) spectroscopy, as well as X-ray diffraction (XRD) had proven the formation of hydrogen bonds and subsequently compatibility of the two polymers. In general, addition of XG in PVA was able to decrease moisture content, water solubility and WVP more than the pure PVA films, with sample PX30 demonstrated the best performance. This sample also had the best mechanical properties. It also demonstrated food packaging and capability better than that of commercial plastic bag. More importantly, our sample can be fully decomposed in soil and water within 12 h, which was not only significantly shorter than commercial plastic bag, but also other biodegradable materials. Therefore, PVA/XG-based food packaging material has demonstrated huge potential to be commercialized and replaces commercial plastic bag as an alternative packing material which is renewable, sustainable and environmentally friendly.

Poly(vinyl alcohol)/Plant Extracts Films: Preparation, Surface Characterization and Antibacterial Studies against Gram Positive and Gram Negative Bacteria

In this study, we aim to obtain biomaterials with antibacterial properties by combining poly(vinyl alcohol) with the extracts obtained from various selected plants from Romania. Natural herbal extracts of freshly picked flowers of the lavender plant (Lavandula angustifolia) and leaves of the peppermint plant (Mentha piperita), hemp plant (Cannabis sativa L.), verbena plant (Verbena officinalis) and sage plant (Salvia officinalis folium) were selected after an intensive analyzing of diverse medicinal plants often used as antibacterial and healing agents from the country flora. The plant extracts were characterized by different methods such as totals of phenols and flavonoids content and UV-is spectroscopy. The highest amounts of the total phenolic and flavonoid contents, respectively, were recorded for Salvia officinalis. Moreover, the obtained films of poly(vinyl alcohol) (PVA) loaded with plant extracts were studied concerning the surface properties and their antibacterial or cytotoxicity activity. The Attenuated Total Reflection Fourier Transform Infrared analysis described the successfully incorporation of each plant extract in the poly(vinyl alcohol) matrix, while the profilometry demonstrated the enhanced surface properties. The results showed that the plant extracts conferred significant antibacterial effects to films toward Staphylococcus aureus and Escherichia coli and are not toxic against fibroblastic cells from the rabbit.

Increasing agar content improves the sol-gel and mechanical features of starch/agar binary system

Starch/agar systems are highly potential for versatile applications such as packaging and biomedical materials. Here, how combined factors affect the features of a starch/agar binary system were explored. An increase of starch amylose/amylopectin ratio from 0/100 to 50/50 increased the sol-gel transition temperature and gel hardness of the aqueous starch/agar mixture. An increased agar content (mainly from 30% to 70%) allowed increases in both the tensile strength (reaching 50-60 MPa) and elongation at break of the starch/agar binary films. This phenomenon should be related to the strengthened crystalline structure and the weakened hydrogen bonding between starch chains (reflected by infrared spectroscopy). Furthermore, a higher relative humidity (from 30% to 70%) allowed enhanced chain interactions and probably nanoscale molecular order but weakened the crystalline structure, leading to reduced tensile strength and increased elongation at break. This work could facilitate the design of starch/agar binary systems with improved sol-gel and mechanical performance.

Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system

The practical features (e.g., sol-gel, mechanical and hydrophobic) of biopolymer systems are crucial for their materials applications. This work reveals how polyvinyl alcohol (PVA) inclusion affects the practical features of agar/konjac glucomannan (KGM) system. From rheological analysis, incorporating PVA (especially 6%) enhanced the chain entanglements of resulted ternary solution (A₇₀K₂₄P₆) with stabilized sol-gel transition point. Such effect not only increased the zero-shear viscosity (ca. 1.5 times that of agar/KGM counterpart) and structural recovery degree of A₇₀K₂₄P₆ solution, but also caused reduced crystallites and simultaneously increased tensile strength, elongation at break and hydrophobicity for A₇₀K₂₄P₆ film from solution dehydration. This ternary film exhibited a tensile strength of ca. 105 MPa, an elongation at break of ca. 20%, and a water contact angle of ca. 97.6°. Additionally, incorporating PVA almost unaffected the morphology of film fracture surface. These results are valuable for the design of agar/KGM systems with improved practical features.

Development of poly(vinyl alcohol)/starch/ethyl lauroyl arginate blend films with enhanced antimicrobial and physical properties for active packaging

Active packaging films have emerged as alternatives to replace petroleum-based packaging materials. In this work, poly(vinyl alcohol) (PVA)/starch/ethyl lauroyl arginate (LAE) films possessing enhanced properties were prepared. Scanning electron microscopy (SEM) showed that PVA and starch were compatible, the concentrations of LAE greatly affected the structural integrity. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction showed that the inclusion of LAE did not significantly affect the intermolecular interactions and crystal structures of the polymer matrix. With an increase of the LAE content, the tensile strength (TS) was slightly decreased due to the altered microstructures, the elongation at break (EB) significantly increased ascribed to the synergistic effect of acetic acid, glycerol and LAE. The values of TS and EB were 17.25 MPa and 586.08%, respectively when LAE was 10%. Active films showed good barrier properties from UV while retaining the transmittance in the visible light region. The films containing 1% of LAE exhibited antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), the inhibition zone of bacterial growth gradually expanded with increasing LAE content. This study demonstrates the potential of using LAE as the antibacterial agent for synthesizing natural-based polymeric films for active packaging applications.

Application of plant mucilage polysaccharides and their techno-functional properties' modification for fresh produce preservation

The use of edible coating/film to improve fresh produce's quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure-function relations and corresponding influence on film-forming properties are discussed. This review also surveys the additive-modifications of MEPs techno-functional properties. MEPs from a range of plant sources are effective in preventing quality loss and improving the storability of various fruits and vegetables. The preservative mechanisms and essential techno-functional properties of MEPs required for fruit and vegetable packaging were summarized. The key findings summarized in this study will help promote the utilization of mucilages and draw attention to other novel applications of this valuable polymer.

Evaluation of Physical, Mechanical and Antibacterial Properties of Pinto Bean Starch-Polyvinyl Alcohol Biodegradable Films Reinforced with Cinnamon Essential Oil

In the present study, various blended films from polyvinyl alcohol (PVA) and pinto bean starch (PBS) were prepared and the selected film was used to fabricate an antimicrobial packaging film. Different essential oils (EOs) were also exposed to minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests to find the most efficient EO against a range of microorganisms. From the primary studies, the PVA:PBS (80:20) and cinnamon essential oil (CEO) were chosen. Afterward, the blend composite film reinforced by 1, 2, and 3% CEO and several, physical, mechanical, structural, and antimicrobial attributes were scrutinized. The results showed a significant modification of the barrier and mechanical properties of the selected blended films as a result of CEO addition. Scanning electron micrographs confirmed the incorporation and distribution of CEO within the film matrix. The X-ray diffraction (XRD) patterns and Fourier transform infrared (FTIR) spectra indicated the interaction of CEO and the PVA-PBS composite. The antibacterial of the tested bacteria showed a significant increase by increasing the CEO concentration within the control film. CEO-loaded films were more effective in controlling Gram-positive bacteria compared to Gram-negative bacteria. It can be concluded that PVA-PBS-CEO films are promising candidates to produce biodegradable functional films for food and biomedical applications.

A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization

Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.

Investigating the relationship between structure of itaconylated starch and its sizing properties: Viscosity stability, adhesion and film properties for wool warp sizing

The purpose of this work was to evaluate the effect of itaconation on sizing properties (such as viscosity stability, adhesion and film properties) of biological macromolecule (corn starch) for developing a new bio-based sizing agent [itaconylated starch (IS)]. Granular IS samples were characterized by Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) techniques. The adhesion of IS to wool fibers was investigated by a standard method (FZ/T 15001-2008). And film properties of IS samples were also studied in terms of tensile strength, breaking elongation, bending endurance and degree of crystallinity, etc. Compared with control acid-converted starch (ACS), stronger bonding forces to wool fibers for IS as well as higher breaking elongation and lower tensile strength for IS film were displayed. Increasing the degrees of substitution (DS) of IS samples from 0 to 0.052 was able to achieve gradually enhanced bonding forces, breaking elongation and bending endurance, which implied that increasing the number of itaconate substituents could play a significantly positive role in overcoming the shortcomings (insufficient adhesion and film brittleness) of starch. These experimental results denoted that the granular IS exhibited potential for the use as a new starch-based size in the sizing of wool warp yarns.

Incorporation of poly(sodium allyl sulfonate) branches on corn starch chains for enhancing its sizing properties: Viscosity stability, adhesion, film properties and desizability

The purpose of this work was to examine the influence of poly(sodium allyl sulfonate) (PSAS) branches on sizing properties of biological macromolecule (corn starch) for exploring a new anionic starch graft copolymer size (S-g-PSAS). Successful synthesis of S-g-PSAS samples was confirmed by energy dispersive X-ray spectrometer. Viscosity stability, adhesion, film properties and desizability of the samples were also investigated. Compared with HS, improved adhesion to cotton and viscose fibers, viscosity stability and desizability for S-g-PSAS as well as enhanced breaking elongation and bending endurance for S-g-PSAS film were exhibited. With the rise in grafting ratio, bonding forces to both fibers, viscosity stability and desizability of S-g-PSAS and its film properties such as breaking elongation and bending endurance, were gradually enhanced. These results indicated that S-g-PSAS showed potential for the use as a new starch-based size in the sizing of cotton and viscose warps.

Antioxidant Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Caffeic Acid

The main objective of this research activity was to design and realize active films with tunable food functional properties. In detail, caffeic acid (CA), a polyphenol with high antioxidant effect, was used as active ingredient in poly (vinyl alcohol-co-ethylene) (EVOH) films at 5 wt.% and 15 wt.% and successfully realized by means of the solvent casting process. Optical, morphological, thermal and mechanical studies were considered to define the effect of the presence of the CA component on the structural properties of the matrix. In addition, moisture content and antioxidant activity were evaluated, to have clear information on the CA effect in terms of functional characteristics of realized food packaging systems. Results from tensile tests showed increased values for strength and deformation at break in EVOH_CA based films. Results from colorimetric and transparency analysis underlined that the presence of caffeic acid in EVOH copolymer induces some alterations, whereas the addition of the active ingredient determined a positive radical scavenging activity of the formulations, confirming the possibility of practically using these polymeric systems in the food packaging sector.

Development and characterization of corn starch/PVA active films incorporated with carvacrol nanoemulsions

An active film was prepared by corn starch (CS), polyvinyl alcohol (PVA) and carvacrol nanoemulsions (CNE). The microstructure and properties of CNE/corn starch/PVA (CNE/CSP) films were characterized and investigated. Scanning electron microscopy (SEM) revealed the uniform distribution of CNE and discontinuity of the film matrix. Fourier transform infrared (FT-IR) and rheological analysis indicated that CNE could weaken molecular interaction of the film matrix. X-ray diffraction (XRD) show that the films are amorphous and CNE has no effect on crystal structure of the films. Incorporation of CNE significantly increased the tensile strength, Young's modulus, elongation at break, barrier (water vapor and ultraviolet), antioxidant and antifungal activity. With the CNE incorporated, the optimal tensile strength, Young's modulus, elongation at break and antioxidant activity of the films can reach 12 MPa, 11 MPa, 133%, 81%, respectively. Minimum water vapor permeability was 3.1 × 10^-12 gd^-1m^-1Pa^-1. Notably, films incorporated with CNE (≥20%) had good DPPH free radical scavenging ability (>50%) when stored up to 6 days. Films with 25% CNE exhibited excellent antifungal activity against Trichoderma sp. and its inhibitory zone was 47 mm. Overall, the CSP films loaded with CNE (>15%) could be used as food packing materials with good antioxidant and antimicrobial activities.