ABSTRACT Developing eco‐friendly active packaging films as a sustainable solution has become essential for preserving perishable foods. This study aims to develop an active packaging film using biocompatible, biodegradable sodium alginate and egg white. Additionally, antioxidant and antimicrobial Nigella sativa (black seed) essential oil was incorporated into these films to enhance their properties. The transmission of films was below 26.50% ± 0.63% in ultraviolet (UV) light, effectively shielding against UV radiation. The films exhibited a contact angle of 78° ± 4.9° and a low water vapor permeability (WVP) of 0.86 ± 0.09 g.mm/kPa.h.m 2 . They demonstrated thermal stability, reduced swelling, and improved mechanical properties (elasticity (Y) = 9.38 ± 0.33 MPa, and tensile strength (σ) = 47.8 ± 2.93 MPa). The films were non‐toxic and biodegradable in soil. The black seed oil film showed 93.42% inhibition against Staphylococcus aureus and 92.85% inhibition against Escherichia coli . Furthermore, these films demonstrated significant antioxidant activity and delayed apple decay. However, long‐term compatibility with various foods is required for the wide and effective application of films in food packaging.
Mungurwade et al. (Tue,) studied this question.