A novel food packaging film was developed by incorporating a tea polyphenols-loaded pullulan/trehalose (TP@Pul/Tre) into a composite film with ultrasound-assisted treatment of dual-frequency (20/35 kHz, 40 W/L) for 15 min to assess the physicochemical and mechanical properties of a composite film. The optimized ultrasound-assisted significantly increases elongation at break, tensile strength, and improves the composite film's UV/water/oxygen barrier properties. Structure analysis using attenuated total reflectance-Fourier transform infrared, X-ray diffraction and thermal stability revealed that these improvements were achieved through ultrasound-enhanced H-bonds, more ordered molecular arrangements, and good intermolecular compatibility. Besides, the ultrasound-assisted TP@Pul/Tre film has proven to have good antibacterial performance against Escherichia coli and Staphylococcus aureus, with approximately 100 % lethality at 4 h and 8 h, respectively. Moreover, the ultrasound-assisted TP@Pul/Tre film effectively delayed moisture loss, oxidative browning, decay, and deterioration in fresh-cut apples and pears, thereby extending their shelf life. Thus, ultrasound has proved to be an effective tool for improving the quality of food packaging films, with a wide range of applications.

通过将载有茶多酚的普鲁兰多糖/海藻糖 (TP@Pul/Tre) 加入到复合薄膜中，并通过超声辅助双频（20/35 kHz，40 W/L）处理 15，开发了一种新型食品包装薄膜分钟以评估复合薄膜的物理化学和机械性能。优化的超声波辅助显着提高了断裂伸长率、拉伸强度，并改善了复合膜的紫外线/水/氧气阻隔性能。使用衰减全反射-傅立叶变换红外、X 射线衍射和热稳定性的结构分析表明，这些改进是通过超声增强的氢键、更有序的分子排列和良好的分子间相容性实现的。除了，超声辅助的 TP@Pul/Tre 薄膜已被证明对大肠杆菌和金黄色葡萄球菌具有良好的抗菌性能，分别在 4 小时和 8 小时时的杀灭率约为 100%。此外，超声波辅助的TP@Pul/Tre薄膜有效延缓了鲜切苹果和梨的水分流失、氧化褐变、腐烂和变质，从而延长了它们的保质期。由此可见，超声波已被证明是提高食品包装薄膜质量的有效工具，具有广泛的应用前景。