Sodium alginate （SA） bio-based food packaging films embedded with cinnamon essential oil （CEO） microspheres encapsulated in mixed emulsifiers （ME） were fabricated and characterized. ME were composed of gelatin （G0）/gum acacia （A0）， G0/tween 80（T） and G0 / A0 / T， respectively， compared with single bio-polymeric emulsifier G0 as control. Emulsion morphology and particle size distribution results suggested substantial microspheres were formed in all emulsions， and the incorporation of T caused agglomeration of microspheres and significant decrease in medium diameter of emulsions. The mechanical properties presented that the tensile strength （TS） of film GAT was significantly larger than film GA， indicating T had a significant influence on mechanical properties of film. The diffusion coefficient （D） representing release rate of CEO decreased significantly with the incorporation of A0 and T.