Active edible films were prepared by incorporating tea polyphenols (TP) into gelatin and sodium alginate. The effects of 0.4%–2.0% TP (w/w, TP/gelatin) on physical, antioxidant, and morphological properties of gelatin-sodium alginate films were evaluated. Tensile strength (Ts), contact angle (CA), and cross-linking degree showed an enhanced trend as TP concentration in the film increased, whereas elongation at break (EAB) and water vapor permeability (WVP) possessed a decline trend. The light transmittance of the film was decreased by the incorporation of TP. Antioxidant capacity was improved by increasing TP content in the films. For DPPH and ABTS radical, the films with 2.0% TP possessed the highest values of 90.62 ± 2.48% and 53.36 ± 1.06 Trolox (mg Trolox equivalent/g film), respectively. Fourier transform infrared spectroscopy analyses (FTIR) indicated the interactions existed between gelatin‑sodium alginate and TP. Smooth and continuous surface and dense internal structure of the films with TP were observed by scanning electron microscopy (SEM). Thus, incorporating TP into gelatin and sodium alginate film solution was an effective method in order to improve physical properties and antioxidant activity of the films. Gelatin-sodium alginate films with TP could be used as an edible film for food packaging applications.

通过将茶多酚（TP）掺入明胶和海藻酸钠中来制备活性可食膜。评估了0.4％–2.0％TP（w / w，TP /明胶）对明胶-海藻酸钠薄膜的物理，抗氧化剂和形态学特性的影响。拉伸强度（Ts），接触角（CA）和交联度随薄膜中TP浓度的增加而呈增加趋势，而断裂伸长率（EAB）和水蒸气透过率（WVP）呈下降趋势。TP的引入降低了膜的透光率。通过增加薄膜中的TP含量可以提高抗氧化能力。对于DPPH和ABTS自由基，TP为2.0％的薄膜的最高值分别为90.62±2.48％和53.36±1.06 Trolox（毫克Trolox当量/克薄膜）。傅立叶变换红外光谱分析（FTIR）表明，明胶-海藻酸钠和TP之间存在相互作用。通过扫描电子显微镜（SEM）观察到具有TP的膜的光滑连续的表面和致密的内部结构。因此，将TP掺入明胶和海藻酸钠薄膜溶液中是改善薄膜的物理性能和抗氧化活性的有效方法。具有TP的明胶海藻酸钠薄膜可以用作食品包装应用中的可食用薄膜。将TP掺入明胶和海藻酸钠薄膜溶液中是改善薄膜物理性能和抗氧化活性的有效方法。具有TP的明胶海藻酸钠薄膜可以用作食品包装应用中的可食用薄膜。将TP掺入明胶和海藻酸钠薄膜溶液中是改善薄膜物理性能和抗氧化活性的有效方法。具有TP的明胶海藻酸钠薄膜可以用作食品包装应用中的可食用薄膜。