Abstract: A protein/polysaccharide/essential oil nano-edible film. The essential oil nano-edible film includes the following raw materials in parts by weight: 1-8 parts of a quinoa protein-Atrina pectinata polysaccharide nanocomposite, 2-11 parts of an Atrina pectinata polysaccharide-essential oil nanocomposite, 1-12 parts of a quinoa protein, 2-16 parts of Atrina pectinata polysaccharide, and 5-53 parts of water. The present invention helps to solve the problem, in a conventional protein film, of the loss of flavor and even toxic side effects caused by the adding of a plasticizer and a crosslinking agent to improve the mechanical strength, the use of a lipid substance that has the capability to easily form a dense molecular network structure to improve the water and gas barrier properties, and the migration of an additive, the plasticizer, or a polymer degradation by-product thereof generated in reaction, and a solvent remaining in the polymerization reaction from the film to food.

Abstract: A protein/polysaccharide/essential oil nano-edible film. The essential oil nano-edible film includes the following raw materials in parts by weight: 1-8 parts of a quinoa protein—Atrina pectinata polysaccharide nanocomposite, 2-11 parts of an Atrina pectinata polysaccharide-essential oil nanocomposite, 1-12 parts of a quinoa protein, 2-16 parts of Atrina pectinata polysaccharide, and 5-53 parts of water. The present invention helps to solve the problem, in a conventional protein film, of the loss of flavor and even toxic side effects caused by the adding of a plasticizer and a crosslinking agent to improve the mechanical strength, the use of a lipid substance that has the capability to easily form a dense molecular network structure to improve the water and gas barrier properties, and the migration of an additive, the plasticizer, or a polymer degradation by-product thereof generated in reaction, and a solvent remaining in the polymerization reaction from the film to food.