This study investigates the effects of organic salts, including sodium citrate (SC), calcium citrate (CC), and calcium lactate (CL), on the structure-property-function relationships of thermoplastic starch/poly(butylene adipate-co-terephthalate) (TPS/PBAT) films for active packaging applications. TPS incorporated with organic salts was prepared via twin-screw extrusion, blended with PBAT, and further processed into blown films. The films were systematically characterized using 1H NMR, FTIR, and SEM, together with optical, mechanical, water vapor permeability, and antimicrobial evaluations against Staphylococcus aureus. The results revealed that SC primarily modulated hydrogen-bonding interactions within the starch matrix, resulting in improved structural homogeneity, balanced mechanical properties, and the highest antimicrobial activity among all formulations. In contrast, CL and CC promoted ionic crosslinking through Ca2+-starch interactions, leading to increased stiffness and Young's modulus but reduced polymer chain mobility and limited release of active species, particularly in CC-containing systems. These differences in molecular interactions were consistent with variations in film microstructure, where SC-containing films exhibited more uniform morphologies, while calcium-based systems showed denser but less permeable structures. Furthermore, films containing SC and CL at appropriate concentrations achieved a favorable balance between transparency, water vapor barrier properties, and antimicrobial performance. Overall, this study provides new mechanistic insights into how monovalent and divalent organic salts govern intermolecular interactions, microstructure, and functional performance in TPS/PBAT systems. The findings highlight the critical role of additive type and concentration in designing biodegradable active packaging materials with tunable mechanical, barrier, and antimicrobial properties.

This review classifies plant-derived functional ingredients in pet food according to phytochemical groups and application forms, including direct oral supplementation and incorporation into complete diets. Polyphenols and plant extracts exert prominent antioxidant (singular), anti-inflammatory, immunomodulatory, and microbiome-regulating effects. Microalgae and omega-3 sources support lipid metabolism, cardiovascular function, and skin integrity. Cannabinoids demonstrate dose-dependent responses in dogs, while cats generally tolerate long-term administration and exhibit notable benefits in chronic pain management. Combinations of botanical extracts with complementary bioactives and fermented botanical preparations exhibit multi-target functionality, with dogs showing pronounced biochemical and microbiome modulation, whereas cats display more behavioral and functional improvements. Phytochemicals operate through integrated multi-level regulation, including activation of antioxidant enzymes, modulation of inflammatory cytokines and T-lymphocyte ratios, microbial metabolic shifts toward short-chain fatty acid production, and regulation of lipid metabolism. Dogs demonstrate marked effects on hepatic function, reproductive resilience, microbiome diversity, CD4+/CD8+ balance, and cholesterol control. In contrast, cats show greater benefits in inflammation reduction, pain relief, intestinal integrity, and long-term safety. These species-specific responses underscore the importance of precision formulation and highlight the emergence of plant-based “pharma-pet nutrition” integrating nutritional and biochemical strategies for targeted health promotion.

Incorporating proteolytic enzymes into thermoplastic starch (TPS)-based biopolymers presents a novel strategy for developing active packaging films capable of enhancing meat tenderness. However, preserving enzyme activity during high-temperature extrusion remains a major challenge. This study developed cassava TPS/poly (butylene adipate-co-terephthalate) (PBAT) films incorporating papain and bromelain at 10%, 20%, and 30% (w/w) using a continuous extrusion process optimized to minimize thermal degradation. The films retained significant enzymatic activity, improving meat tenderness by up to sixfold, with hardness reduced from 4.20 ± 0.29 N (fresh meat) to 0.65 ± 0.07 N (10% papain) and 1.10 ± 0.26 N (10% bromelain) after 1 h of aging. FTIR spectra showed band shifts from 3323 cm⁻¹ to 3338 cm⁻¹ (papain) and 3329 cm⁻¹ (bromelain), confirming enzyme–polymer hydrogen-bond interactions. Dynamic mechanical thermal analysis (DMTA) revealed that papain decreased rigidity through plasticization, whereas bromelain increased the glass transition temperature due to network reinforcement. The water vapor permeability decreased from 5.49 ± 0.30 g·mm/m²·day·KPa (control) to 3.06 ± 0.16 g·mm/m²·day·kPa (30% papain), while oxygen permeability increased from 4.71 ± 1.43 to 13.95 ± 0.57 cm³·mm/m²·day·KPa, indicating modified gas transport behavior. Films with 10% enzyme loading exhibited the best balance between enzyme activity, barrier properties, and structural integrity. These findings demonstrate that enzyme-active TPS/PBAT films are promising for scalable, bio-based packaging applications that improve meat tenderness and quality during storage.

The pet food sector has progressively evolved over the past decade from conventional nutrition toward functionally targeted and sustainability-oriented systems that are increasingly parallel developments in human health. While numerous reviews have examined individual aspects of pet food innovation, an integrated perspective linking scientific research, patent activity, and global market dynamics remains limited. This review addresses this gap by systematically synthesizing peer-reviewed literature, patent landscapes, and product launch data to identify key drivers and bottlenecks shaping contemporary pet food innovation. The analysis highlights a strong concentration of research and patent activity in health-oriented functional formulations, particularly those targeting gastrointestinal health, immune modulation, and age-related conditions, while postbiotics, precision nutrition, and digital tools remain comparatively underdeveloped. Sustainability-driven ingredients and alternative proteins show growing momentum but face persistent challenges related to scalability, regulation, and sensory acceptance. The commercial success of functional pet foods depends on translating scientific findings into stable, manufacturable, and evidence-supported products. Future innovation will therefore be shaped by technologies that connect biological function with process feasibility and market readiness. This review concludes that future progress in pet food innovation will depend on integrated frameworks that align biological efficacy, technological feasibility, and market viability, thereby bridging the gap between scientific advancement and commercial implementation.

Functional pet food has grown rapidly, in line with the accelerated humanization of pets, growing attention to relations between diet and health, and mounting sustainability awareness. The article provides a critical overview of recent developments and new trends in functional pet food, combining data from published works, patents and market-driven innovative companies. The current trends depict a transition from single-nutrient fortification to integrated nutrition interventions through modulation of gastrointestinal health, immunity, metabolism, cognition and age-associated conditions. Special attention is dedicated to probiotics, prebiotics, postbiotics, polyphenols and novel protein sources, as well as innovations in processing and delivery technologies. The review highlights ongoing issues on the relevance of study design, available long-term safety information and our capacity to mechanistically underpin claims with respect to function. Because this review maps clusters of innovation and clusters of underdeveloped knowledge, it offers a roadmap for the translational pathway from scientific discovery to commercialization. The results highlight a call for harmonized methods, longer duration studies and integrative omics-based approaches in order to improve the evidence basis formulation and responsible marketing of future functional pet food products following credible, safe and sustainable strategies.

Encapsulation and coating approaches have become important tools in modern food systems for improving the stability, functionality, sensory quality, processability, and controlled delivery of bioactive and sensitive food ingredients. Their widespread adoption has enabled the incorporation of functional compounds into diverse food products while enhancing product quality, shelf life, and manufacturing performance. However, successful implementation depends not only on the encapsulation or coating strategy itself but also on the interactions among ingredient properties, carrier materials, food matrices, processing conditions, storage environments, and intended release behavior. Whereas recent reviews have mainly focused on specific encapsulation methods, carrier systems, industrial implementation, sensory functions, or regulatory aspects separately, this review integrates scientific publications and patent literature to examine method and system selection from food-engineering, formulation, processing, and industrial perspectives. Conventional processing and formulation approaches, including spray drying, freeze drying, coacervation, ionic gelation, emulsion-based encapsulation, and fluidized-bed coating, remain widely used, while established carrier systems such as liposomes and cyclodextrin inclusion complexes continue to support ingredient protection and delivery. Emerging carrier systems, including nanoemulsions, nanoliposomes, lipid nanoparticles, and hybrid multilayer structures, together with fabrication methods such as electrospraying and microfluidics, provide greater control over carrier architecture and release behavior but continue to face challenges related to manufacturing scalability, production throughput, storage stability, production cost, regulatory acceptance, and validation under industrial processing conditions. Although patent activity demonstrates continuing development of processing methods and carrier designs, patent publications alone do not establish commercial manufacture, market adoption, or industrial implementation. Across food applications, encapsulation improves ingredient protection, oxidation stability, sensory quality, dispersibility, controlled release, and process compatibility. By integrating research evidence with patent literature, this review further shows that recent progress is characterized primarily by application-driven refinement of carrier systems and fabrication methods rather than replacement of established approaches. Pet food is discussed as a representative specialized food application illustrating how encapsulation and coating strategies require adaptation to product format, processing severity, storage stability, palatability, and species-specific digestive requirements. Overall, this review highlights application-oriented food-engineering principles for selecting encapsulation methods and carrier systems suitable for industrial food applications.

Incorporation of proteolytic enzymes, such as papain and bromelain, into films possibly enhance their antimicrobial activity, thereby enabling the development of active food packaging. This study investigated enzymatic antimicrobial films for sustainable food packaging, specifically focusing on poly(butylene adipate-co-terephthalate)/acetylated (AS) and hydroxylated (HS) thermoplastic starch (PBAT/TPS) films incorporating papain, bromelain, and their combination. Fourier-transform infrared (FTIR) spectroscopy analysis revealed that enzyme incorporation did not significantly modify the chemical structure of the PBAT/TPS matrix; however, it influenced the crystallinity and the amorphous regions of the films. Papain enhanced the homogeneity of the films, whereas the effect of bromelain was dependent on the starch type employed. The incorporation of enzymes resulted in a decrease in tensile strength accompanied by an increase in elongation at break, indicating a plasticizing effect. All films exhibited hydrophilic characteristics. The incorporation of papain improved the water vapor and oxygen barrier properties. Enzymatic treatment modulated light transmission, with bromelain decreasing and papain increasing light permeability in PBAT/AS films. Bromelain exhibited greater efficacy against Escherichia coli, while the Papain/Bromelain blend enhanced antimicrobial activity against both Bacillus cereus and E. coli. Papain treatment resulted in delayed growth of Aspergillus niger, whereas Penicillium sp. remained unaffected. These findings indicate that the incorporation of enzymes altered the structural and functional properties of PBAT/TPS films, highlighting their potential utility in active food packaging applications.

Incorporating probiotics into edible films offers an effective strategy for delivering viable microorganisms to the body. This study aimed to develop edible films based on three types of pregelatinized cassava starch—pregelatinized native starch (PNS), hydroxypropyl distarch phosphate (HDP), and hydroxypropyl starch (HS)—as carriers for Bacillus coagulans (BC). The interactions between probiotic powder and the polymer matrix, as well as the viability of B. coagulans during film drying and subsequent storage, were evaluated to assess the effectiveness of the films as protective delivery systems at room temperature (25 °C). The addition of BC altered the amorphous-to-ordered structure of the starch matrices. Surface morphology analysis showed BC aggregates on PNS films, whereas HDP and HS films retained smooth surfaces. Incorporation of BC increased the tensile strength and Young’s modulus of PNS films but reduced their elongation at break. Additionally, BC decreased both the light transmittance and water contact angle in PNS films, while 1% BC increased the contact angle in HDP and HS films. BC had no significant effect on the solubility of PNS films but enhanced the solubility of HDP and HS films. Notably, B. coagulans maintained viability around 8 log CFU/g after 90 days of storage at room temperature, supporting the potential of pregelatinized starch-based films as effective probiotic carriers.

This study developed novel active edible films incorporating transglutaminase (TGase) to enhance the firmness of plant-based meat through protein cross-linking. Pregelatinized starches-hydroxypropyl di-starch phosphate (SLD) and hydroxypropyl starch (SHD)-were used as carriers, enabling low-temperature solution casting and preserving TGase activity. Films were formulated with TGase concentrations of 7-21 %, and their physicochemical and functional properties were evaluated. SEM and AFM revealed that SHD films exhibited smoother surfaces, while TGase addition improved surface morphology in both starch types. Dynamic mechanical thermal analysis showed that SHD films had higher energy dissipation, and TGase increased relaxation temperatures and tan delta values, indicating changes in viscoelastic behavior. FTIR analysis confirmed hydrogen bonding between TGase and starch, with stronger interactions observed in SHD films. TGase reduced film solubility and increased surface hydrophobicity in SLD films. While oxygen permeability improved in SHD films with TGase, water vapor permeability remained stable in SLD but slightly increased in SHD. Mechanical testing revealed that TGase reduced tensile strength and Young's modulus but increased elongation at break, enhancing flexibility. Importantly, texture analysis demonstrated that TGase-containing films significantly improved the firmness of plantbased patties, particularly with higher TGase levels in SLD films. These results demonstrate the suitability of pregelatinized starch films as TGase delivery systems and their potential to modulate textural properties in plantbased meat. The findings highlight the role of starch type, TGase concentration, and enzyme-polymer interactions in tailoring film functionality for plant-based food applications.

A novel biodegradable food packaging material based on cassava thermoplastic starch (TPS) and polybutylene adipate terephthalate (PBAT) blends containing food preservatives was successfully developed using blown-film extrusion. This active packaging is designed to enhance the appearance, taste, and color of food products, while delaying quality deterioration. However, the incorporation of food preservatives directly influences consumer perception, as well as health and safety concerns. Therefore, this research aims to assess the risks associated with both intentionally added substances (IAS) and non-intentionally added substances (NIAS) present in the developed active packaging. The migration of both intentionally and non-intentionally added substances (IAS and NIAS) was evaluated using gas chromatography–mass spectrometry (GC-MS) and ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS). Fifteen different volatile compounds were detected, with the primary compound identified as 1,6-dioxacyclododecane-7,12-dione, originating from the PBAT component. This compound, along with others, resulted from the polymerization of adipic acid, terephthalic acid, and butanediol, forming linear and cyclic PBAT oligomers. Migration experiments were conducted using three food simulants—95% ethanol, 10% ethanol, and 3% acetic acid—over a period of 10 days at 60 °C. No migration above the detection limits of the analytical methods was observed for 3% acetic acid and 10% ethanol. However, migration studies with 95% ethanol revealed the presence of new compounds formed through interactions between the simulant and PBAT monomers or oligomers, indicating the packaging’s sensitivity to high-polarity food simulants. Nevertheless, the levels of these migrated compounds remained below the regulatory migration limits.

Food preservatives contain functional properties to enhance quality and delay deterioration. This research developed functional thermoplastic starch (TPS)/polybutylene-adipate-terephthalate (PBAT) blended film containing sodium erythorbate and sodium hexametaphosphate as active packaging. A blown-film extruder with multistep extrusion was used to produce the active films and their antimicrobial and antioxidative capacities were demonstrated. Quality deterioration in packaged beef was assessed by chemical structure change using FTIR, lipid oxidation, myoglobin formation, color, pH, texture, and water loss during chilled storage for 9 days. The results showed that TPS/PBAT films containing sodium erythorbate and sodium hexametaphosphate better retained protein conformation and lipid structure over meat storage. The active compounds in the films delayed metmyoglobin formation, preserved beef color and oxidative stability, maintained the pH value, retained meat texture and reduced water loss. Functional active packaging effectively preserved the meat as an alternative to addition of food preservatives in meat products.

Water-repellent coatings are essential for enhancing the durability and sustainability of textiles, paper, and bioplastic polymers. Despite the growing use of sustainable materials, their inherent hydrophilicity presents significant challenges. This review explores advanced coating technologies to address these issues, focusing on their mechanisms, properties, and applications. By imparting water resistance and repellency, these coatings improve material performance and longevity. The environmental impact and limitations of current coatings are critically assessed, highlighting the need for sustainable solutions. This review identifies key trends and challenges, offering insights into developing water-resistant materials that align with environmental goals while meeting industry demands. Key focus areas include coating mechanisms, techniques, performance evaluation, applications, environmental impact assessment, and the development of sustainable coating solutions. This research contributes to the development of water-resistant materials that meet the demands of modern industries while minimizing environmental impact.

Extrusion processing of plasticized cassava starch, a prominent industrial crop, with chemical additives offers a thermo-mechanical approach to modify starch structures through physical and chemical interactions. This research investigates the interaction and morphology of thermoplastic cassava starch (TPS) blended with tetrasodium pyrophosphate (Na4P2O7), sodium tripolyphosphate (Na5P3O10), sodium hexametaphosphate (Na6(PO3)6), sodium erythorbate (C6H7O6Na), and sodium nitrite (NaNO2) via twin-screw extrusion. The effects of these additives on the chemical structure, thermal profile, water absorption, and solubility of the TPS were examined. The high temperature and shearing forces within the extruder disrupted hydrogen bonding at α-(1-4) and α-(1-6) glycosidic linkages within anhydroglucose units. Na4P2O7, Na5P3O10 and Na6(PO3)6 induced starch phosphorylation, while 1H NMR and ATR-FTIR analyses revealed that C6H7O6Na and NaNO2 caused starch hydrolysis. These additives hindered starch recrystallization, resulting in higher amorphous fractions that subsequently influenced the thermal properties and stability of the extruded TPS. Furthermore, the type and content of the added modifier influenced the water absorption and solubility of the TPS due to varying levels of interaction. These modified starch materials exhibited enhanced antimicrobial properties against Escherichia coli and Staphylococcus aureus in polyester blends fabricated via extrusion, with nitrite demonstrating the most potent antimicrobial efficacy. These findings suggest that starch modification via either phosphorylation or acid hydrolysis impacts the thermal properties, morphology, and hydrophilicity of extruded cassava TPS.

Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food’s constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food’s sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging’s functionality and improved the compatibility of the polymer–polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products.

Phosphate derivatives contain a high number of reactive groups that interact functionally with various polymers. Tetrasodium pyrophosphate (Na₄P₂O₇), sodium tripolyphosphate (Na₅P₃O₁₀), and sodium hexametaphosphate (Na₆(PO₃)₆) were incorporated into bioplastic polybutylene-adipate-terephthalate (PBAT) blended with thermoplastic cassava starch (TPS) in blown films. Their physicochemical, morphological, thermal, and antimicrobial properties were investigated. PBAT/TPS blended films were compounded via blown film extrusion to produce functional packaging. Infrared spectra indicated starch modification through the disruption of anhydroglucose monomer units, analyzed by ATR-FTIR, providing a more amorphous fraction and altering the properties of the films. PBAT/TPS films containing phosphate compounds exhibited non-homogeneous structures, with dispersed clumps within the film matrices that decreased tensile strength. The incorporation of phosphate compounds modified the storage modulus and relaxation temperature of PBAT/TPS films, influencing molecular mobility, decreasing heat transfer efficiency in seal strength, and enhancing stiffness due to starch disruption and interaction between the phosphate compound and the PBAT/TPS matrix. Wettability and permeability of PBAT/TPS films were modified by changes in polymer structure.

The development of biodegradable active packaging is a relevant topic demanding the development of film properties, biodegradability, and the potential to preserve food quality. This study aimed to develop thermoplastic starch (TPS) blended with polybutylene adipate-co-terephthalate (PBAT) films via blown-film extrusion containing ascorbyl palmitate (AP) and sodium ascorbyl phosphate (SAP) as antioxidants. The morphology, mechanism, and barrier and antioxidant properties of the films were analyzed to determine the presence of AP, SAP, and their interaction effect on the film properties. SEM showed that increasing AP and SAP content increased fibrous-like morphology, improving the TPS dispersion. AP slightly decreased mechanical properties, while SAP increased the tensile properties and seal strength of the films. All of the YM values were increased by adding AP and SAP content. The addition of AP and SAP content enhanced the interaction with TPS/PBAT networks due to increasing C-O stretching of ester bonds, compatibility, and hydrophobicity of the polymer. Both water vapor and the oxygen barrier were insignificantly affected by AP and SAP up to 1%, while the permeabilities greatly increased at higher AP and SAP contents due to non-homogeneous and void spaces between the film matrix. TPS/PBAT containing AP and SAP (≥0.5%) effectively enhanced antioxidant capacity in 95% ethanol as a food simulant and reduced the UV light transmission of the films. Finding, the interaction between AP, SAP, and TPS/PBAT matrices effectively changed the microstructures and properties as functionalized antioxidant biodegradable packaging.

This research aimed to develop biodegradable films from polymer blended film containg food preservatives. 1H-NMR and FTIR showed that the added preservativesmodified the chemical structure, leading to modified film properties. Accordingly, these food preservatives effectively enhanced functionality of films and maintained quality and safety, thus improving food quality and safety.

Ylang-ylang (Cananga odorata) essential oils (EO) has several active components with flora odorants which are compatible with several foods and desserts. Incorporation of Ylang-ylang EO into biodegradable polymers potentially produce functional packaging, releasing desirable aroma which is attractive to consumers. This research aimed to enhance active function of biodegradable polyester blend films namely polybutylene adipate-co-terephthalate (PBAT) and polybutylene succinate (PBS) using cast extrusion with Ylang-ylang EO. Characterizations of the film include morphology, relaxation, infrared absorption and packaging properties. Adding EO gave a smoother microstructure and surface topography and modified the crystal lattice of the PBS phase. Infrared absorption indicated EO-polymer interaction involving C–H stretching vibration. Polymer relaxation influenced transport of gas molecules through PBAT/PBS/EO matrices. Decreased α-relaxation temperature suggested plasticization effects of the amorphous PBAT phase by EO, increasing oxygen and water vapor permeability by 2.52 and 1.16 times, respectively. Polymer relaxation and crystallinity influenced transport of non-polar oxygen through PBAT/PBS/EO matrices. Moreover, films containing EO effectively delayed fungal growth in pandan pudding and layered pudding by more than 3 days due to the release of volatiles that exhibited antifungal activities. Findings suggested potential of Ylang-ylang EO incorporated biodegradable films to produce active packaging for aroma release, extending product shelf-life.

Ulva rigida green seaweed is an abundant biomass consisting of polysaccharides and protein mixtures and a potential bioresource for bioplastic food packaging. This research prepared and characterized novel biodegradable films from Ulva rigida extracts. The water-soluble fraction of Ulva rigida was extracted and prepared into bioplastic films. 1H nuclear magnetic resonance indicated the presence of rhamnose, glucuronic and sulfate polysaccharides, while major amino acid components determined via high-performance liquid chromatography (HPLC) were aspartic acid, glutamic acid, alanine and glycine. Seaweed extracts were formulated with glycerol and triethyl citrate (20% and 30%) and prepared into films. Ulva rigida films showed non-homogeneous microstructures, as determined via scanning electron microscopy, due to immiscible crystalline component mixtures. X-ray diffraction also indicated modified crystalline morphology due to different plasticizers, while infrared spectra suggested interaction between plasticizers and Ulva rigida polymers via hydrogen bonding. The addition of glycerol decreased the glass transition temperature of the films from −36 °C for control films to −62 °C for films with 30% glycerol, indicating better plasticization. Water vapor and oxygen permeability were retained at up to 20% plasticizer content, and further addition of plasticizers increased the water permeability up to 6.5 g·mm/m2·day·KPa, while oxygen permeability decreased below 20 mL·mm/m2·day·atm when blending plasticizers at 30%. Adding glycerol efficiently improved tensile stress and strain by up to 4- and 3-fold, respectively. Glycerol-plasticized Ulva rigida extract films were produced as novel bio-based materials that supported sustainable food packaging.

The morphology and properties of biodegradable packaging comprising thermoplastic agar and poly (butylene adipate-co-terephthalate) (PBAT) blends (20/80 and 40/60 ratios) produced via cast extrusion were characterized. These polymers were blended with gallic acid (GA) and determined for oxygen scavenging activity. Increasing agar content formed non-homogeneous PBAT matrices with dispersed clumps, while GA facilitated the unfolding of agar molecules and reduced the number of clumps. GA interacted with agar and PBAT by modifying the CO and C–H stretching vibrations, causing polymer blend plasticization and decreasing the mechanical relaxation temperature. Addition of agar and GA modified the crystallinity, morphology, and barrier properties of PBAT. Compounding GA into the polymer matrices effectively enhanced oxygen scavenging, while oxygen absorption rates increased with increasing relative humidity (RH) from 50% to 100%. Rates and maximum scavenging capacity depended on GA contents and humidity at 50% RH, while higher humidity showed insignificant effects of GA contents, suggesting additional roles of polymer structures involving oxygen diffusion through the matrices. Blending thermoplastic agar at 20% in PBAT films produced biobased sustainable food packaging and effectively enhanced oxygen scavenging active functions.