Abstract:Tea polyphenols（TP）/sodium alginate/corn starch composite films were prepared using a solution blending method，with sodium alginate and corn starch as substrates and tea polyphenols as functional additives.The effects of different concentration of tea polyphenols on the physicochemical properties，such as antioxidant and antibacterial capacity，and mechanical properties of the composite membranes were investigated.Total volatile base nitrogen（TVB-N），pH and thiobarbituric acid reactive substances（TBARS）levels were used as indicators to evaluate the ability of different concentration of tea polyphenol composite films in the preservation of cold chicken meat.The results demonstrated that the best comprehensive performance of the composite film was observed when the TP concentration was 1.25%.At this concentration，the water content was（20.19±0.42）%，solubility was（52.87±3.42）%，DPPH radical scavenging rate was （28.96±0.44）%，tea polyphenol content was（75.68±0.56）mg/g，and inhibition circle diameter was（30.72±0.49）mm for Escherichia coli and（31.41±0.39）mm for Staphylococcus aureus.Further，the coated film with 1.25% tea polyphenol effectively reduced the pH，TBARS and TVB-N levels of chicken meat during storage and had a better preservation effect.In conclusion，the composite film of sodium alginate/corn starch containing 1.25% tea polyphenol positively affects the food antioxidant preservation and fresh-keeping ability of cold fresh chicken.