adipate terephthalate (PBAT) as matrix and zinc oxide nanoparticles (ZnONPs) and silver nanoparticles (AgNPs) as antibacterial agents, a series of antibacterial PLA/PBAT films were prepared by melt blending. The weight ratio of PLA, PBAT and nanoparticles in composite films was 70:900:10 (lower loading) or 70:900:20 (higher loading). The results showed that comparing with the PLA/PBAT films, the hydrophilicity, oxygen barrier properties, mechanical performance and antibacterial activities of PLA/PBAT/nanoparticles films were significantly improved (P＜0.05), and influenced by the content and type of nanoparticles. After the addition of nanoparticles, the maximum change of films performance was from 71.3° to 35.8°for water contact angle, from 7.4 × 10−14 cm3 cm.cm−2. s−1. Pa−1 to 5.5 × 10−14 cm3 cm.cm−2. s−1. Pa−1 for oxygen transmission permeability, from 26.4 MPa to 31.4 MPa for tensile strength, and from 0% to 57.8% (Escherichia coli) or 58.6% (Staphylococcus aureus) for antibacterial ratio. The films with higher loading content of nanoparticles showed a better antibacterial activity. For the same nanoparticles content, the antibacterial activity of PLA/PBAT/AgNPs was better than PLA/PBAT/ZnONPs. The overall migration in food simulants involving acetic acid (3%) ethanol (10% and 95%) was below 10 mg/dm2 for most films, however, the overall migration for the films with higher content of AgNPs exceeded the limit value. The fresh noodles packaged by PLA/PBAT/AgNPs films showed the significant lowest total viable count with 4.6 lg (CFU/g) and the best appearance color characterized by L* (lightness), a*(red-green) and b*(yellow-blue) at storage time of 7 d in contrast with PLA/PBAT and PLA/PBAT/ZnONPs films, indicating the potential application of prepared films in active packaging to prolong the shelf life of food. •Developing antibacterial biodegradable films for fresh noodles packaging.•Effect of ZnO or Ag nanoparticles with low or high content on films properties.•Nanoparticles addition improved the performance of films.•The total migration of films meets food safety except higher-Ag loaded films.•The Ag-loaded films showed the best antibacterial and preservative on noodles.