Bhatia, SaurabhAlhadhrami, Aysha SalimShah, Yasir AbbasEsatbeyoglu, TubaKoca, EsraAydemir, Levent YurdaerAl-Harrasi, Ahmed2025-01-062025-01-0620242405-844010.1016/j.heliyon.2024.e368952-s2.0-85202754820https://doi.org/10.1016/j.heliyon.2024.e36895https://hdl.handle.net/20.500.14669/1952Essential oils are key ingredients in the development of edible films and provide a diverse approach to improving food preservation, as well as sensory qualities. The pectin and kappacarrageenan composite films were obtained by adding peppermint essential oil in different quantities. The films after their fabrication were thoroughly evaluated for their attributes, which included mechanical, barrier, optical, chemical, thermal, and antioxidant properties. The visual assessment of the films demonstrated that PEO-loaded films showed a uniform, homogenous, and slightly yellowish appearance. There was an increase in the thickness (0.045 f 0.006 to 0.060 f 0.008 mm), elongation at break (12.73 f 0.74 to 25.05 f 1.33 %), and water vapor permeability (0.447 f 0.014 to 0.643 f 0.014 (g*mm)/(m2*h*kPa)) was observed with the addition of PEO. However, tensile strength (45.84 f 3.69 to 29.80 f 2.10 MPa) and moisture content (25.83 f 0.046 to 21.82 f 0.23 %) decreased with the incorporation of PEO. Furthermore, thermal and antioxidant properties were enhanced by the inclusion of PEO. The presented investigation can be employed to synthesize food packaging material with antioxidant properties with potential applications in food packaging.eninfo:eu-repo/semantics/openAccessBiopolymer filmsEssential oilAntioxidantFood packagingArticle1739286085Q110WOS:001306389300001N/A