Valorization of Potato Peel Waste Extract as a Bioactive Additive in Gelatin‐Based Food Packaging‐Films: Physicochemical Properties, Biocompatibility, and Orange Preservation Performance

This study developed a multifunctional food‐packaging film by incorporating differnt concentrations of potato peel waste extract (PPWE) into biocompatible gelatin (GEL) films. GC–MS analysis identified bioactive compounds in PPWE, including phenolic acids, flavonoids, and unsaturated fatty acids, which contributed to strong antioxidant and antibacterial activities. PPWE exhibited notable radical‐scavenging activity with IC 50 values of 57.35 μg/mL (DPPH), 43.10 μg/mL (ABTS), and 61.84 μg/mL (H 2 O 2 ), along with antibacterial effects against Escherichia coli O157:H7 and Salmonella enterica . Incorporation of PPWE improved the structural and functional properties of GEL films by creating a denser matrix, increasing tensile strength from 0.58 to 0.77 MPa, and reducing water vapor transmission from 11.49 to 6.23 g/m 2 /day in the optimized GEL/3PPWE film. The optimized film also showed the highest antioxidant performance, achieving 92.5% DPPH and 81.5% ABTS inhibition, alongside enhanced antibacterial activity. Cytocompatibility tests confirmed the films were non‐toxic and safe. In practical application, GEL/3PPWE films effectively extended the shelf life of packaged oranges compared with conventional polyethylene films by inhibiting microbial growth and maintaining better visual quality during 4 weeks of storage.