The properties of edible films derived from corn starch (CS) and methylcellulose (MC) supplemented with fireweed extract (FE; 0.0125-0.05% w/w) were analyzed. Due to their more crystalline structure, the MC films were significantly stronger (~26 MPa) than the CS films (~4 MPa). In turn, CS produced films with lower water vapor permeability (WVP, 50.12-51.74 vs. 56.52-59.10 g mm m⁻² d⁻¹ kPa⁻¹). The hydrothermally-disrupted starch granules contributed to high roughness and opacity of the CS films. The FE-supplemented films exhibited an intensive yellow color and improved the UV-absorbing effect. FE delayed starch retrogradation, as indicated by the reduced crystallinity and slightly improved transparency of the CS films. Incorporation of FE significantly enhanced the released radical scavenging activity (RSA) of the films, while did not affect the WVP and mechanical properties. Due to better FE-trapping capacity, the CS-based films exhibited lower antioxidant activity (RSA_60min = 2.21-19.75%) as compared to the MC counterparts (RSA_60min = 4.87-38.31%).

分析了由玉米淀粉 (CS) 和甲基纤维素 (MC) 衍生的可食用薄膜的特性，并添加了杂草提取物 (FE；0.0125-0.05% w /w)。由于其更多的晶体结构，MC 薄膜（~26 MPa）明显强于 CS 薄膜（~4 MPa）。反过来，CS 生产的薄膜具有较低的水蒸气渗透率（WVP，50.12-51.74 与 56.52-59.10 g mm m ^-2 d ^-1  kPa ^-1）。水热破坏的淀粉颗粒导致 CS 薄膜的高粗糙度和不透明度。FE 补充的薄膜表现出强烈的黄色并改善了紫外线吸收效果。FE 延迟了淀粉凝沉，这表现为 CS 薄膜的结晶度降低和透明度略有提高。FE的加入显着增强了薄膜的释放自由基清除活性（RSA），同时不影响WVP和机械性能。由于更好的FE-捕集容量，基于CS的薄膜表现出较低的抗氧化活性（RSA _60分钟 = 2.21-19.75％）相比于MC同行（RSA为_60分钟 = 4.87-38.31％）。