Abstarct: With the advancement of science in the food packaging industry and the environmental problems caused by petroleum-baxsed polymers, the use of biopolymers as substitutes for petroleum-baxsed polymers has become widespread. One of the biopolymers used in the preparation of edible films is gelatin protein. Gelatin has advantages such as transparency, film-forming ability, and excellent functional properties, but it suffers from weak mechanical, antimicrobial, antioxidant properties, and instability against heat. Therefore, in this study, magnesium hydroxide nanoparticles at concentrations of 5, 10, and 20 mg were used to improve the gelatin-baxsed edible film. Experimental investigations showed that adding magnesium hydroxide nanoparticles increased antimicrobial properties, UV resistance, and decreased tensile strength, elongation at break, water vapor permeability, moisture, and transparency. The results also showed that the use of magnesium hydroxide nanoparticles did not affect the color of the edible film. Additionally, FT-IR results indicated that with increasing nanoparticle concentration, the number of hydrogen bonds decreased. SEM images revealed that with increasing nanoparticle concentration, the bonds became looser and the tendency for nanoparticle aggregation increased.