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To improve the shelf life of food,research for the betterment of food packaging materials is ongoing,and biobased and natural polymers are getting increasing attention.Good quality packaging not only improves the shelf life of food but also prevents food wastage and spoilage.As plastics are not biodegradable,they tend to harm the environment in many ways;the marine environment and landfills have become major hazard.Only 14%of plastics are recycled and only 5%are replaced,while the remaining are a threat to the environment.Therefore,research is being focused on better alternatives of food packaging materials.Edible,biodegradable,biocompatible,and environmentally-friendly packaging materials are gaining much more attention.They can be produced from natural resources and waste material of natural food and plants.In the present study,edible microcapsules coating packaging,made from natural sources,were used to improve the shelf life of fresh Zanthoxylum bungeanum（Sichuan pepper,Huajiao）.LS-MS and HPLC of extracted proteins evaluated total 18 peptides in sample and 16 variant protein IDs were found with specific molecular weight.The average molecular weight（Mn）of extracted protein was 1.613×103 g/mol,weight-average molecular weight（Mw）was 4.047×103 g/mol,higher-average molecular weight（Mz）was1.423×103 g/mol,and its highest-peak molecular weight was（Mp）1.939×103 g/mol.The polydispersity index（Mw/Mn）was also evaluated to be 2.508.In DSC,the endothermic peak between the two major peaks（158°C）shows the denaturation of isolated protein extract.The FTIR spectrum indicates the distribution of its absorption peaks from 500-4000 cm-1.3100-3700 cm-1is attributed to the basic stretching mode of the-OH group,while 3311 cm-1is the O-H stretching vibration.2800-3000 cm-1corresponds to the C-H tensile vibration of the triglyceride carbonyl group.While the absorption peak at 2992 cm-1is related to the tensile shock of the C-H（CH2）group of few fatty acids in isolated proteins.Encapsulation efficiency revealed that certain increase in oil phase helped in better encapsulation of water-soluble core.For ratio 5:1 encapsulation efficiency reached32.26±1.10,which was 17%higher than that of the 1:1 group.But better results of encapsulation were seen in ratio 3:1 in terms of morphology where encapsulation efficiency was 28.2±1.039.The zeta potential of microcapsules was between 17.5±3.380to 26.166±0.68 m V.For TPC samples S3（3:1）and S4（1:2）showed better activities with543.56±305.163 and 480.40±332.40 GAE/g,respectively.The highest TFC value was seen for sample S4（306.96±244.32 QE/g）.S3 also shower higher results（266.02±192.23 QE/g）.In DPPH radial scavenging activity,the mean inhibition%was 5.77 for S3 and S4.The results of DPPH,TPC,and TFC followed a similar trend.The antibacterial results showed better resistance against bacteria.Samples S3 and S4 showed resistance of up to89.75±0.433%against Staphylococcus aureus and 81.33±1.778%against Escherichia coli and 89.23±2.17%,61.8±12.95%.Above mentioned results showed that edible coating packaging can be used commercially in order to improve the shelf life of pepper.It also enhances the properties and characteristics of packaged pepper due to the loading of rich microcapsules.A novel and unique technique has been developed in this study for the formation of microcapsules loaded with nisin and isolated protein extract,which increased the shelf life of packaged pepper for up to 10 d.