Physicochemical, Mechanical, and Biological Properties of Pectin‐Based Films as Affected by Storage Time, <i>Rosmarinus officinalis</i> and <i>Syzygium aromaticum</i> Essential Oils Addition

ABSTRACT Biopolymer‐based films are attracting attention as an environmentally friendly and sustainable alternative to plastic in food packaging due to their reduced ecological impact. In this context, this study investigates the effect of storage time on the antimicrobial, antioxidant, and functional characteristics of pectin‐based films enriched with Rosmarinus officinalis (rosemary essential oil, REO) and Syzygium aromaticum (clove essential oil, CLEO) essential oils (EOs). The films were created using the solution casting technique, and their properties were monitored over 4 weeks at room temperature. Both formulations demonstrated remarkable inhibition zones ranging from 11 to 22 mm against bacteria, including Staphylococcus aureus (B1), Listeria monocytogenes (B397), Escherichia coli (STCC 434), and Salmonella typhimurium (STCC 4594). Incorporating EOs improved the films' elongation at break (EB) and reduced their tensile strength (TS), whereas their moisture content and thickness were reduced. The CLEO‐enriched film exhibited stronger antioxidant capacity compared to the REO‐based film. Over time, both films' antibacterial and antioxidant properties decreased, whereas the moisture content increased. Additionally, a small reduction in mechanical strength was observed after 4 weeks of storage.