This study aimed to improve the shelf life of fresh tofu (FT) by applying chitosan (CH) and/or gelatin (GEL) films
loaded with two concentrations of microcapsules containing Pulicaria jaubertii extract (MPE). The effect of
packaging on the shelf life of FT was evaluated based on physicochemical, microbiological, and textural prop-
erties and bioactive compounds during storage for 4 days at 25 ◦ C. In comparison with the films without MPE,
the films containing MPE were more effective at extending the shelf life of FT, and those with 2 % MPE con-
centration achieved optimum results. The FT packaged by CH:GEL film containing 2 % MPE had a positive effect
on the studied properties of FT during the storage period, with optimum values in weight loss (47.96 %),
moisture content (23.09 %), pH (5.2), acidity (0.049 g lactic acid/100 g FT), hardness (1.74 N), chewiness
(1.14), and cohesiveness (0.87 N) after 4 days of storage, whereas the FT packaged by CH film containing 2 %
MPE showed less change in free amino acid combinations and had the lowest count of coliform (2.69 log/g FT),
E. coli (1.77 log/g FT), Staphylococcus spp. (1.98 log/g FT), and total fungi (4.95 log/g FT) after 4 days of storage.
The FT packaged with GEL film containing 2 % MPE showed the highest total phenolic content (2.39 mg gallic
acid equivalent/g FT) and the highest scavenging values of DPPH • (139.52 ± 3.45 μ g ascorbic acid/g FT) and
ABTS • + (228.71 ± 1.11 μ g Trolox equivalents/g FT) on day 4. However, CH and/or GEL films with MPE led to
the formation of high-quality films that can effectively prolong the shelf life of FT.