Antibacterial low‐density polyethylene (LDPE)‐ and poly (lactide)/poly (butylene adipate‐co‐terephthalate) (PLA/PBAT)‐based films incorporated with elemental sulfur (ES) and sulfur nanoparticles (SNPs) were prepared using a blow extrusion method for food packaging applications. Flexible and free‐standing films were manufactured using an industrial processing method without any modification. The films were characterized using ultraviolet (UV)–visible spectroscopy, field emission scanning electron microscope (FESEM), X‐ray diffraction (XRD), Fourier transform infrared (FTIR) and thermogravimetric analysis (TGA). Also, film properties include optical, mechanical, surface hydrophobicity, thermal stability and antibacterial activity. The addition of ES and SNP significantly reduced the light transmittance (both UV and visible light) of LDPE‐ and PLA/PBAT‐based films and slightly reduced mechanical properties but did not affect thermal stability. The ES‐ and SNP‐added films showed apparent antibacterial activity against the Gram‐positive foodborne pathogenic bacteria (Listeria monocytogenes). In general, SNP showed superior film properties and antibacterial properties compared to ES, but ES also showed comparable properties as SNP. Antibacterial LDPE‐ and PLA/PBAT‐based films can be produced on an industrial scale and used in the packaging of refrigerated foods susceptible to L. monocytogenes contamination.

Edible films were prepared using various pectin and pullulan mixing ratios and evaluated for their properties in food packaging applications. FTIR characterization showed that an intermolecular H-bond was formed between the hydroxyl group of pullulan and the carboxyl group of pectin. As observed by FE-SEM, as the pullulan content increased, the film's surface became smoother and formed a film with a denser structure, leading to an increased water vapor barrier. The blend film with a 50:50 ratio of pullulan and pectin exhibited the highest thermal stability and surface hydrophobicity. Blending also increased strength while maintaining flexibility and stiffness compared to the individual films. Besides, the films with ratios above 50:50 displayed the least water and oil absorption values.

CMC-based functional films incorporated with grape seed extract (GSE, 5 wt% of CMC) and zinc oxide nanoparticles (ZnONPs, 1, 2, and 3 wt% of CMC) were fabricated via the solution casting method. The addition of GSE provided an excellent antioxidant activity to the CMC-based films, exhibiting nearly 95% and 25% scavenging activity against ABTS and DPPH oxidative free radicals. It also gave the film 100% UV protection. On the other hand, the addition of ZnONPs increased the mechanical and water vapor barrier properties with potent antibacterial activity against foodborne pathogens, E. coli, and L. monocytogenes. High-fat beef was packaged in the CMC-based film and stored refrigerated for 15 days to investigate quality changes. The number of psychrotrophic bacteria in the meat wrapped with CMC/ZnO3%/GSE film was 5.9 Log CFU/g, within the acceptable range. In addition, the film virtually prevented lipid oxidation in the meat when refrigerated, reducing it by 88%. Therefore, the CMC/ZnO3%/GSE film can be used as a sustainable material in active packaging applications of high-fat meat products such as beef.