Synergistic Enhancement of Oxygen Barrier and Antioxidant Properties in Polyethylene Films via Polyvinyl Alcohol Coating With Modified Layered Double Hydroxide and Tannic Acid for Advanced Food Preservation

ABSTRACT Polyethylene (PE) film, despite its dominant market presence in food packaging, is fundamentally limited by inadequate oxygen barrier performance and absence of intrinsic antioxidant activity, leading to accelerated oxidative spoilage of packaged foods. To overcome these constraints, this study introduces an innovative coating strategy that functionalizes PE films with a composite layer of polyvinyl alcohol (PVA), silane‐modified layered double hydroxide (ALDH) and tannic acid (TA). The optimized film (PE‐PVA/ALDH/TA 10 ) demonstrates exceptional properties, achieving an ultra‐low oxygen transmission rate of 0.033 cm 3 m −2 day −1 atm −1 and a high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals with a scavenging rate of 79.2%. Structural analysis confirms that ALDH and TA promote the formation of a dense hydrogen‐bonded network within the PVA matrix, which significantly reduces oxygen permeability while imparting strong antioxidant activity. Furthermore, the coated film retains high visible‐light transparency and exhibits exceptional UV‐blocking efficiency, reaching 97.3% in the UVC–UVB range. Preservation tests using bananas validate the material's effectiveness in delaying ripening, minimizing weight loss and maintaining fruit quality. This work presents a scalable, multifunctional packaging solution that combines ultra‐high barrier performance with antioxidant functionality for extended food preservation.