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BACKGROUD A novel film based on some natural ingredients (wheat gluten, pectin and polyphenols) was used to improve the quality and storage stability of high-fat food due to their good sustainable, mechanical and edible properties. RESULTS With the addition of polyphenols from Cedrus deodara (PNE), the physicochemical properties (thickness, moisture content and color), mechanical properties (tensile strength and elongation), barrier properties (water vapor, oil and oxygen permeability, transmittance) and thermal stability of the composite film were improved. According to the analysis of infrared spectroscopy and molecular docking, the main compounds of PNE interacted with wheat gluten by hydrogen bonds and hydrophobic force, so as to form compact and stable structure. In addition, the composite film showed the remarkable antioxidant capability to scavenge free radicals, while the film matrix could effectively protect the antioxidant activity of PNE. Furthermore, by using cured meat as model, the composite film exhibited the fine packaging performance in high fat food during storage, which could obviously inhibit the excessive oxidation of fat and protein of cured meat and was beneficial to form its special flavor. CONCLUSION All present results suggested that the composite film possessed the good properties and had the potential for the packing of high-fat foods, which could improve the quality and safety of food during processing and storage. This article is protected by copyright. All rights reserved.