A method for preparing an intelligent antibacterial and antioxidative film involves preparing a PVA solution; adding nano-TiO2 to the PVA solution to obtain a PVA-TiO2 solution; determining the optimal amount of nano-TiO2; preparing a PSPC solution; preparing a PSPC-TiO2-PVA solution; and producing a PSPC/TiO2/PVA film. The film has better mechanical performance than saccharide and protein films. Shelf life of food is prolonged as the film possesses antibacterial and antioxidative properties. Furthermore, the film shows different colors in various pH environments. The film has a wide range of applications in food packaging owing to the integration of color development and antibacterial and antioxidative properties.
