Development of Bio‐Based Edible Films for Meat Preservation: A Study on the Application of Carvacrol Microcapsules Combined With Hyaluronic Acid and Gelatin

Growing demand for sustainable meat preservation requires solutions addressing microbial spoilage, lipid oxidation, and plastic pollution. This study developed gelatin/hyaluronic acid films incorporating carvacrol‐loaded β‐cyclodextrin microcapsules (CAR@β‐CD films incorporating carvacrol‐loaded solutions addressing microbial spoilage, lipid oxidation, and plastic pollution) and UV‐blocking capacity (<20% transmittance at 275 nm), with sustained CAR release over 24 h. Antimicrobial activity against E. coli (87.3%) and S. aureus (91.5%) was higher than that of free CAR, while DPPH scavenging reached 32.1%. In pork preservation tests, coated samples maintained pH below 6.3 (vs. 6.7 in control) on day 9, reduced weight loss by 52.8% (4.2% vs. 8.9%), and lowered TBARS values by 57.1% (1.2 vs. 2.8 mg MDA/kg). Total viable counts remained below freshness thresholds for 7 days. These biodegradable films demonstrate multifunctional packaging potential aligned with green development strategies.