Nanotechnology is one of the critical elements in adjusting barrier properties in both active and smart food packaging systems. In this study, it was tried to assess the effect of core@shell NPs (allotropes of Al2O3 “γ,η,α“ as core, and TiO2 and SiO2 as shell) on the barrier properties of carboxymethyl cellulose-based film including water vapor permeability, moisture absorption, and gas transmission rate. The films were fabricated with 1, 3, and 5 % of nanoparticles. The nanoparticles were analyzed from the viewpoint of morphology, crystallinity, and chemical structures. Based on the results, nanoparticles with TiO2 as shells showed more crystallinity. Increasing the concentration of nanoparticles improved the barrier properties. This improvement was more significant in films with Al2O3@TiO2 nanoparticles. Based on the results, nanoparticles with higher crystallinity could significantly block the gas and moisture diffusion pathways. In conclusion, the core@shell type nanoparticles can be a good nominee for food packaging purposes. Manuscript profile