Sodium caseinate (SC) based active edible films containing a mixture of zinc oxide nanoparticles (ZnONPs) and microcapsules of Melissa officinalis essential oil (MMEO) were prepared, and their characteristics were investigated. MMEO was used at concentrations of 0, 5 and 10% w/v and the amounts of ZnONPs were 0, 0.01, and 0.03% w/v. Central composite design (CCD) was utilized to optimize the effects of MMEO and ZnONPs on the biopolymer. The mechanical test results demonstrated that increasing MMEO and ZnONPs concentrations increased tensile strength. Morphological results showed that the prepared microcapsules were homogeneously spherical in the sodium caseinate film, and the nanoparticles were evenly dispersed. Fourier transform infrared spectroscopy (FTIR) results exhibited the compatibility between SC and nanocarriers. The results of X-ray diffraction (XRD) analyses indicated that nanocomposite films had higher crystallinity than pure films of SC. The results of differential scanning calorimetry (DSC) showed that dissociation of the intramolecular bond as well as the melting of the crystalline regions caused endothermic peaks in these compounds. The prepared films presented high antioxidant properties and the antibacterial behavior of the films was improved by incorporation of MMEO and ZnONPs into the films. The optimized film fabricated in this study had a practical potential to use as a biodegradable active edible film for food packaging.

基于酪蛋白酸钠（SC）的活性可食膜，其中包含氧化锌纳米颗粒（ZnONP）和蜜蜂花微胶囊的混合物制备了香精油（MMEO），并对其特性进行了研究。MMEO的浓度为0、5％和10％w / v，ZnONPs的含量为0、0.01和0.03％w / v。中央复合设计（CCD）用于优化MMEO和ZnONPs对生物聚合物的影响。力学测试结果表明，增加MMEO和ZnONPs的浓度会增加抗张强度。形态学结果表明，所制备的微胶囊在酪蛋白酸钠薄膜中呈均匀球形，纳米颗粒均匀分散。傅里叶变换红外光谱（FTIR）结果显示了SC和纳米载体之间的兼容性。X射线衍射（XRD）分析的结果表明，纳米复合膜具有比纯SC膜更高的结晶度。差示扫描量热法（DSC）的结果表明，分子内键的解离以及晶体区域的熔化导致这些化合物中的吸热峰。所制备的薄膜具有高的抗氧化性能，并且通过将MMEO和ZnONPs掺入薄膜中改善了薄膜的抗菌性能。在这项研究中制作的优化薄膜具有作为食品包装的可生物降解活性可食用薄膜的实际潜力。