The applications of edible coatings stemmed exclusively from alginate in food packaging are restricted due to their inherent deficient antimicrobial, barrier, and UV-barrier properties. In this work, we aimed to design smart alginate-based coatings for active food packaging through the addition of both aloe vera (AV) and garlic oil (GO). The interactions between the film components were verified by FTIR and XRD. Thermal and mechanical properties were improved by the presence of AV and GO. The presence of AV and GO did not significantly influence the transparency of alginate films. The films exhibited a significant UV-shielding to all UV regions. Water vapor permeability was significantly (p < 0.05) reduced either through the incorporation of AV or GO. The antimicrobial properties of the prepared films were considerably improved by the presence of AV and GO. The shelf-life of tomatoes (Solanum lycopersicum L.) was extended when coated with the alginate film incorporated with AV and GO. Owing to the outstanding UV-shielding, mechanical, thermal, and antimicrobial properties, the alginate/AV/GO active coatings could potentially be implemented in the food packaging industry.

由于其固有的抗菌、阻隔和紫外线阻隔性能不足，仅由藻酸盐制成的可食用涂料在食品包装中的应用受到限制。在这项工作中，我们旨在通过添加芦荟(AV) 和大蒜油 (GO)来设计用于活性食品包装的智能海藻酸盐涂层。通过 FTIR 和 XRD 验证了薄膜组分之间的相互作用。AV 和 GO 的存在改善了热性能和机械性能。AV 和 GO 的存在对藻酸盐薄膜的透明度没有显着影响。这些薄膜对所有紫外线区域都表现出显着的紫外线屏蔽。水蒸气渗透率显着（p < 0.05) 通过加入 AV 或 GO 减少。AV 和 GO 的存在显着改善了所制备薄膜的抗菌性能。番茄 ( Solanum lycopersicum L. )的保质期在涂上结合了 AV 和 GO 的藻酸盐薄膜后得以延长。由于具有出色的紫外线屏蔽、机械、热和抗菌性能，藻酸盐/AV/GO 活性涂层有可能在食品包装行业中应用。