<p>Metal-polyphenol networks(MPNs)were prepared using a one-pot method with chlorogenic acid (CGA), rosmarinic acid (RA), and zinc ions (Zn²⁺), respectively. The optimal preparation conditions for these two complexes were determined optimization using a Box-Behnken design (BBD). Under the optimized conditions, Zn²⁺-CGA and Zn²⁺-RA were synthesized and characterized by ultraviolet-visible spectroscopy (UV-vis), Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). In vitro antioxidant experiments demonstrated that Zn²⁺-CGA and Zn²⁺-RA exhibited strong scavenging abilities against DPPH radicals, ABTS radicals, and hydroxyl radicals, as well as significant ferric-reducing antioxidant power. Compared to free polyphenols, Zn²⁺-CGA and Zn²⁺-RA showed stronger abilities to inhibit lipid oxidation in the linoleic acid oxidation system and protein oxidation in the bovine serum albumin oxidation system, respectively. Furthermore, they were effective in suppressing the activities of lipase and 5-lipoxygenase (5-LOX). Notably, the antibacterial activities of Zn²⁺-CGA and Zn²⁺-RA against <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, <i>Pseudomonas aeruginosa</i>, and <i>Pseudomonas fluorescens</i> significantly improved, with sterilization rates exceeding 80% for all four bacterial strains. This study provides a theoretical foundation for the development of novel food preservatives and holds promising potential for applications in the field of food preservation.</p>