Abstract:Microbial spoilage and the oxidation of nutrients such as fats and proteins can lead to a decline in food quality， which can be mitigated by changing packaging methods to extend the shelf life of food. Edible membranes can act as barriers to the external environment， blocking oxygen and microbial interference and damage. Active substances with good antioxidant performance and antibacterial properties can be added to edible membranes to improve their safety and prolong the shelf life of food. This paper introduced the classification and characteristics of active substances in edible membranes， explained the mechanisms by which these substances exerted antibacterial and antioxidant effects， and discussed the application of active substances in edible food membranes， aiming to provide a scientific basis and theoretical guidance for food preservation and storage.