Fortification of Edible Film of Guar Gum/ <i>Litsea cubeba</i> Essential Oil With Polyethylene Oxide and Its Application on Chicken Meat Preservation

ABSTRACT Conventional plastic packaging is highly environmentally challenged due to its non‐biodegradability and ecological degradation. Guar gum (GG) mixed with Litsea cubeba essential oil (LCEO) is an environmentally friendly alternative, but exhibits only poor mechanical and barrier properties. This research examines the incorporation of polyethylene oxide (PEO) at various concentrations into GG/LCEO‐based edible films to enhance performance. Findings showed that the addition of PEO thickened films and deepened color while maintaining similar moisture content. Increasing concentrations of PEO reduced water vapor and oxygen permeability and slightly raised water solubility. Mechanical testing showed a decrease in tensile strength from 7.01 to 4.2 MPa, along with an increase in elongation at break from 23.47% to 62.5%. FTIR analysis showed intense GG–PEO interactions, and XRD showed increased crystallinity. SEM revealed a smoother film surface, particularly at a 1:4 GG: PEO ratio. The films completely biodegraded within 7 days. The PEO‐fortified films exhibited a more sustained release profile of LCEO, resulting in enhanced long‐term antioxidant and antibacterial efficacy and directly contributing to improved preservation of chicken meat during storage. The findings indicate that the addition of PEO improves the physical, mechanical, and functional properties of GG/LCEO films, making them a viable eco‐friendly alternative to plastic packaging.