Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

BACKGROUND: ) matrix. The developed SA-P-FA 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-rich foods. RESULTS: ), AA (34%), and crispness by maintaining sensory attributes until day 10. CONCLUSION: These findings demonstrate that SA-P-FA 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. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.