{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T22:04:29Z","timestamp":1789164269591,"version":"build-2803163510"},"reference-count":87,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T00:00:00Z","timestamp":1776729600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T00:00:00Z","timestamp":1776729600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,8,30]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5\u2009g\u2009L\n                      <jats:sup>\u22121<\/jats:sup>\n                      (F3) into sodium alginate (SA; 13\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) and pectin (P; 10\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) matrix. The developed SA\u2013P\u2013FA films (F1, F2, and F3) were investigated for their physical, optical, mechanical, barrier, antioxidant, structural, and morphological properties. Incorporation of FA into the films may improve the antioxidant, barrier, and resistance to oxidative deterioration properties of lipid\u2010rich foods.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Among the developed films, the highest antioxidant activity (AA) of 90%, tensile strength (TS) of 2.9\u2009MPa, and low water vapor permeability (WVP) of 5.4\u2009\u00d7\u200910\n                      <jats:sup>\u221211<\/jats:sup>\n                      \u2009g\u2009m\n                      <jats:sup>\u22121<\/jats:sup>\n                      \u2009s\n                      <jats:sup>\u22121<\/jats:sup>\n                      \u2009Pa\n                      <jats:sup>\u22121<\/jats:sup>\n                      were observed for the F3 film, whereas F1 exhibited lower AA (30%) and TS (1.8\u2009MPa), and higher WVP (8.73\u2009\u00d7\u200910\n                      <jats:sup>\u221211<\/jats:sup>\n                      \u2009g\u2009m\n                      <jats:sup>\u22121<\/jats:sup>\n                      \u2009s\n                      <jats:sup>\u22121<\/jats:sup>\n                      \u2009Pa\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), indicating the potential of FA. The F3 film also exhibited a high water contact angle of 116.7\u00b0, indicating FA hydrophobicity and crosslinking ability, enhancing film compactness. Furthermore, the shelf life of potato chips was studied with three sets of samples (unpacked chips (control), F1, and F3 film\u2010wrapped chips). The chips packed in F3 film exhibited low water activity (0.54), peroxide value (6.5\u2009mEq\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), AA (34%), and crispness by maintaining sensory attributes until day 10.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      These findings demonstrate that SA\u2013P\u2013FA films have strong potential as excellent antioxidants and sustainable packaging materials for extending the shelf life of food products prone to oxidative deterioration, such as potato chips. \u00a9 2026 The Author(s).\n                      <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                      published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                    <\/jats:p>\n                  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