Abstract:In order to improve the freshness-preserving properties of pectin/cellulose edible composite film，catechin was added to prepare pectin-cellulose-catechin edible composite films.The effects of different catechin concentrations on light transmittance，water vapor permeability（WVP），tensile strength，tensile modulus，and DPPH radical scavenging capacity of the edible composite films were investigated，and the structure of the edible composite films were characterized by Fourier transform infrared spectroscopy（FTIR）and scanning electron microscope（SEM）.The results showed that with the increase of catechin concentration，the light transmittance and tensile modulus of the edible composite films gradually decreased，while the WVP and tensile strength showed a trend of first increasing and then decreasing.The antioxidant test results revealed that when the catechin concentration was increased from 3% to 12%，the DPPH radical scavenging rate of the composite films increased significantly from 25.18% to 87.31%.FTIR and SEM results indicated that the catechin interacted with the film matrix，forming new hydrogen bonds，suggesting good compatibility.The edible composite films demonstrated excellent performance and structure，making them otentially valuable for applications in the food active packaging industry.