Fabrication and performance evaluation of pectin–fish gelatin–resveratrol preservative films

•Fish gelatin (FG)–low methoxylated pectin (LMP)–resveratrol films were prepared.•The mixing of FG and LMP enhanced film mechanical properties.•The prepared reseveratrol-films helped to prevent fatoxidation in beef tallow.•LMP competed with resveratrol for interactions with FG.•A mechanism of resveratrol–FG–LMP interactions was proposed. Resveratrol-loaded fish gelatin (FG)–low methoxyl pectin (LMP) composite films with different FG:LMP mass ratios were prepared and evaluated as food packaging materials. With increasing FG contents, the water solubility of the films decreased. Moreover, the UV (315–400 nm) blocking efficiency and opacity increased with increasing LMP contents. The elongation of the films at breaking and tensile strengths were adjusted using the ratio of FG and LMP. The lowest water vapour permeability was observed at an FG:LMP mass ratio of 2:1. All films exhibited good antioxidant properties and significantly delayed oil deterioration when used for beef tallow preservation. The release behaviour of resveratrol in 95% ethanol as a food simulant was determined by film composition. The fabricated films exhibit significant potential for beef tallow preservation applications. Furthermore, LMP can improve the stability of resveratrol–FG complexes and compete with resveratrol for binding FG to accelerate resveratrol release.