<p>This study aimed to develop an environmental friendly microencapsulated fresh-keeping packaging material for kiwifruit, which is susceptible to microbial infection and physiological senescence. Cinnamon essential oil microcapsules were prepared using β-cyclodextrin (β-CD) encapsulation technology and subsequently loaded onto biodegradable paper to create an eco-friendly active packaging paper. The morphology and thermal stability of the microcapsules were characterized using scanning electron microscopy (SEM) and thermogravimetric analysis (TG). Their slow release, bacteriostatic, and antioxidant properties were also evaluated. Furthermore, the effects of the eco-friendly active packaging paper on the quality indices of kiwifruit stored at room temperature were systematically investigated. The results indicated that the microcapsules demonstrated excellent thermal stability and sustained release properties. The bacteriostatic rate and DPPH radical scavenging rate against Penicillium were found to be 88.10% and 60.98%, respectively. Preservation experiments revealed that 3% cinnamon essential oil microcapsules effectively delayed the decline in fruit hardness and mitigated the increase in weight loss and soluble solids content. Furthermore, this treatment significantly inhibited the degradation of titratable acidity and vitamin C, as well as the accumulation of malondialdehyde. Consequently, this treatment extended the storage life of kiwifruit to 40 days. In conclusion, as a novel food packaging inhibition material, the eco-friendly active packaging paper shows promising potential for application in maintaining food quality.</p> Graphical Abstract <p></p>