Chitosan/Polyvinyl Alcohol-Based Biofilms Using Ternary Deep Eutectic Solvents towards Innovative Color-Stabilizing Systems for Anthocyanins.

Anthocyanins are amazing plant-derived colorants with highly valuable properties; however, their chemical and color instability issues limit their wide application in different food industry-related products such as active and intelligent packaging. In a previous study, it was demonstrated that anthocyanins could be stabilized into green plasticizers namely deep eutectic solvents (DESs). In this work, the fabrication of edible films by integrating anthocyanins along with DESs into biocompatible chitosan (CHT)-based formulations enriched with polyvinyl alcohol (PVA) and PVA nanoparticles was investigated. CHT/PVA-DES films' physical properties were characterized by scanning electron microscopy, water vapor permeability, swelling index, moisture sorption isotherm, and thermogravimetry analysis. Innovative red-to-blue formulation films were achieved for CHT/PVA nanoparticles (for 5 min of sonication) at a molar ratio 1:1, and with 10% of ternary DES (TDES)-containing malvidin-3-glucoside (0.1%) where the physical properties of films were enhanced. After immersion in solutions at different pH values, films submitted to pHs 5-8 were revealed to be more color stable and resistant with time than at acidic pH values.

A Review of the Effect of Plasticizers on the Physical and Mechanical Properties of Alginate-Based Films.

In recent years, there has been a growing attempt to manipulate various properties of biodegradable materials to use them as alternatives to their synthetic plastic counterparts. Alginate is a polysaccharide extracted from seaweed or soil bacteria that is considered one of the most promising materials for numerous applications. However, alginate potential for various applications is relatively limited due to brittleness, poor mechanical properties, scaling-up difficulties, and high water vapor permeability (WVP). Choosing an appropriate plasticizer can alleviate the situation by providing higher flexibility, workability, processability, and in some cases, higher hydrophobicity. This review paper discusses the main results and developments regarding the effects of various plasticizers on the properties of alginate-based films during the last decades. The plasticizers used for plasticizing alginate were classified into different categories, and their behavior under different concentrations and conditions was studied. Moreover, the drawback effects of plasticizers on the mechanical properties and WVP of the films are discussed. Finally, the role of plasticizers in the improved processing of alginate and the lack of knowledge on some aspects of plasticized alginate films is clarified, and accordingly, some recommendations for more classical studies of the plasticized alginate films in the future are offered.

Morphology, Mechanical, and Water Barrier Properties of Carboxymethyl Rice Starch Films: Sodium Hydroxide Effect.

Carboxymethyl rice starch films were prepared from carboxymethyl rice starch (CMSr) treated with sodium hydroxide (NaOH) at 10-50% w/v. The objective of this research was to determine the effect of NaOH concentrations on morphology, mechanical properties, and water barrier properties of the CMSr films. The degree of substitution (DS) and morphology of native rice starch and CMSr powders were examined. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) were used to investigate the chemical structure, crystallinity, and thermal properties of the CMSr films. As the NaOH concentrations increased, the DS of CMSr powders increased, which affected the morphology of CMSr powders; a polyhedral shape of the native rice starch was deformed. In addition, the increase in NaOH concentrations of the synthesis of CMSr resulted in an increase in water solubility, elongation at break, and water vapor permeability (WVP) of CMSr films. On the other hand, the water contact angle, melting temperature, and the tensile strength of the CMSr films decreased with increasing NaOH concentrations. However, the tensile strength of the CMSr films was relatively low. Therefore, such a property needs to be improved and the application of the developed films should be investigated in the future work.

Breathable Textile Rectangular Ring Microstrip Patch Antenna at 2.45 GHz for Wearable Applications.

A textile patch antenna is an attractive package for wearable applications as it offers flexibility, less weight, easy integration into the garment and better comfort to the wearer. When it comes to wearability, above all, comfort comes ahead of the rest of the properties. The air permeability and the water vapor permeability of textiles are linked to the thermophysiological comfort of the wearer as they help to improve the breathability of textiles. This paper includes the construction of a breathable textile rectangular ring microstrip patch antenna with improved water vapor permeability. A selection of high air permeable conductive fabrics and 3-dimensional knitted spacer dielectric substrates was made to ensure better water vapor permeability of the breathable textile rectangular ring microstrip patch antenna. To further improve the water vapor permeability of the breathable textile rectangular ring microstrip patch antenna, a novel approach of inserting a large number of small-sized holes of 1 mm diameter in the conductive layers (the patch and the ground plane) of the antenna was adopted. Besides this, the insertion of a large number of small-sized holes improved the flexibility of the rectangular ring microstrip patch antenna. The result was a breathable perforated (with small-sized holes) textile rectangular ring microstrip patch antenna with the water vapor permeability as high as 5296.70 g/m2 per day, an air permeability as high as 510 mm/s, and with radiation gains being 4.2 dBi and 5.4 dBi in the E-plane and H-plane, respectively. The antenna was designed to resonate for the Industrial, Scientific and Medical band at a specific 2.45 GHz frequency.

Development of PE/PCL Bilayer Films Modified with Casein and Aluminum Oxide.

The studied samples were prepared from polyethylene (PE) polymer which was coated with modified polycaprolactone (PCL) film in order to obtain bilayer films. Thin PCL film was modified with casein/aluminum oxide compound to enhance vapor permeability as well as mechanical and thermal properties of PE/PCL films. Casein/aluminum oxide modifiers were used in order to achieve some functional properties of polymer film that can be used in various applications, e.g., reduction of water vapor permeability (WVTR) and good mechanical and thermal properties. Significant improvement was observed in mechanical properties, especially in tensile strength as well as in water vapor values. Samples prepared with aluminum oxide particles indicated significantly lower values up to 60%, and samples that were prepared with casein and 5% Al2O3 showed the lowest WVTR value.

Advantages and challenges of Pickering emulsions applied to bio-based films: a mini-review.

The strategy of adding hydrophobic compounds to bio-based films (usually based on hydrophilic matrices), forming films containing emulsions, is a technique that has been used to improve some physical properties (such as reducing water solubility and water vapor permeability) and / or to impart properties, such as antioxidant and antimicrobial effects by carrying hydrophobic active components that would otherwise be insoluble in hydrophilic matrices. Although Pickering emulsions have been reported as presenting greater stability when compared with surfactant-stabilized emulsions, little is known about the drying stability of Pickering emulsions (which is important for film applications). Anyway, several studies have indicated that Pickering emulsions are interesting systems to improve the water vapor barrier properties of bio-based films and coatings, and to act as carriers of active hydrophobic components. On the other hand, the tensile properties of those films are usually impaired by the presence of Pickering emulsions. The objective of this review is to present recent developments and future perspectives in bio-based films loaded with Pickering emulsions. © 2020 Society of Chemical Industry.

Underutilized finger millet crop for starch extraction, characterization, and utilization in the development of flexible thin film.

Three different varieties of finger millets (VL-315, VL-324, and VL-347) cultivated in Uttrakhand, India, were used to extract high purity starch using the alkali soaking approach and investigated physicochemical and structural properties. VL-315, VL-324, and VL-347, contain 78 ± 0.35%, 79 ± 0.35%, and 87 ± 0.35% starch, respectively, of which 39.03 ± 0.35%, 37.2 ± 0.35%, and 33.5 ± 0.35% are the amylose contents, respectively. Chemical composition analysis exhibited the level of ash and moisture content in the dry basis of 0.0031 ± 0.01% to 0.035 ± 0.05%, and 12.52 ± 0.8% to 12.92 ± 0.2%, respectively. The solubility and swelling range of VL-315 is 1.3-4.3% and 16.54-10.3 (g/g), respectively, which significantly differ from VL-324 and VL-347. XRD analysis revealed that extracted starch showed a typical A-type crystalline network with a crystallinity range of 17.7-19.3%, which remarkably influenced retro gradation tendencies of starch. SEM demonstrated that extracted starch granules are polyhedral shape with a smooth surface. Finger millet starch has enormous potential in the development of starch-based edible film and coating on food items. In the present work, extracted finger millet starch was studied with the aim of developing a thin and flexible food packaging film. From the results, it was observed that the fabricated films had excellent functional properties, including solubility, swelling index, and water vapor permeability, which could eliminate petroleum-based packaging materials, and gives food materials an extra shelf life, and improve overall food quality.

Mucoadhesive films based on gellan gum/pectin blends as potential platform for buccal drug delivery.

Films of gellan gum:pectin blends were prepared by solvent casting method. Gellan gum:pectin mass ratios were varied (4:1; 1:1; 1:4) at different concentrations (3% or 4%) and glycerol was used as plasticizer (1 or 2%). The films were thin (18-30 µm), translucent, flexible, and homogeneous. The surface pH was suitable for buccal application. All films reached high mechanical resistance and the mucoadhesive ability of them was evidenced. High ratio of gellan gum improved the mechanical resistance and the mucoadhesion of the films as well as the control of drug release rates. The films did not disintegrate in simulate saliva up to 24 h and curcumin release could be sustained up to 12 h. The set of data evidence that the films designed in this work represent a potential platform for buccal drug delivery.

Microbial gums: introducing a novel functional component of edible coatings and packaging.

In recent years, the accumulation of synthetic plastics has led to the development of a serious environmental problem. Nowadays, biodegradable films and coatings have been identified as a new approach to solve this problem by preparing renewable, abundant, low-cost materials. Gums are considered a large group of polysaccharides and polysaccharide derivatives that can easily form viscous solutions at low concentrations. Gums are mainly soluble in water and are composed of sugars like glucose, fructose, and mannose. These compounds are categorized into three groups: plant-origin gums, seaweed-based gums, and microbial gums. Microbial gums are listed as generally recognized as safe (GRAS) by the Food and Drug Administration and have a broad range of physicochemical properties suitable for various pharmacy, medicine, and food applications. In the food industry, they can be used as gelling, viscous, stabilizing, and thickening agents. Among the various materials that can potentially improve the properties of biodegradable packaging films, microbial gums such as gellan, xanthan, pullulan, bacterial cellulose, and curdlan have been the subject of numerous studies. These gums can be extruded into films and coatings with considerable barrier properties against the transport of moisture and oxygen. Microbial gums, due to their microbiological stability, adhesion, cohesion, wettability, solubility, transparency, and mechanical properties, can be used as edible films or coatings. Also, these gums can be applied in combination with bioactive compounds that induce the shelf-life extension of highly perishable products. This review focuses on the properties of films and coatings consisting of xanthan, curdlan, pullulan, gellan, and bacterial cellulose.

Physical, mechanical and water barrier properties of yuba films incorporated with various types of additives.

BACKGROUND: To apply yuba as an edible film, we evaluated film properties after adding various additives, including plasticizer (glycerol and sorbitol), cross-linking agent (oxidized ferulic acid), emulsifier (sodium pyrophosphate), thicker (sodium carboxymethyl cellulose) and lipid (beeswax), alone or in combination (sodium pyrophosphate and sorbitol; sodium carboxymethyl cellulose and glycerol; and beeswax and glycerol). RESULTS: The addition of beeswax and oxidized ferulic acid enhanced the water resistance of the film, showing a decreased solubility in water and swelling ratio. The results for tensile strength and elongation showed opposite trends, except for sorbitol, sodium pyrophosphate, and sodium carboxymethyl cellulose and glycerol. Tensile strength of sodium carboxymethyl cellulose (9.3 MPa) was increased compared to that of yuba without additive (3.5 MPa). Elongation was increased in glycerol (132%) compared to that in the control (8%). Water vapor permeability decreased in all samples by 0.7 to 8 times compared to that of the control. X-ray diffraction analysis found that blending additives influenced the crystalline degree and second structure of the film. Atomic force microscopy revealed that the control (37 nm) and sodium carboxymethyl cellulose and glycerol (47 nm) exhibited smooth surface and lower roughness values compared to glycerol (84 nm) and sodium carboxymethyl cellulose and glycerol (87 nm). CONCLUSION: Our results confirmed that yuba could be used as edible film with a wide range of applications depending on types of additive and purpose of use. The results of the present study revealed that sodium carboxymethyl cellulose and glycerol-added yuba film had exceptional edible film properties, including water resistance, elongation and water vapor permeability based on principal component analysis. © 2018 Society of Chemical Industry.

Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film.

The effect of protein concentrations on the properties of fish myofibrillar protein film (FMP) were investigated and compared with commercial wrap film (polyvinyl chloride; PVC). FMP (2 %, w/v) showed the highest mechanical properties [tensile strength: 4.38 MPa and elongation at break: 133.05 %], and water vapor permeability [2.81 × 10(-10) g m(-1) s(-1) Pa(-1)]. FMP contained high molecular weight cross-links, resulting in complex film network, as indicated by lower film solubility (19-22 %) and protein solubility (0.6-1.3 %). FMP showed excellent barrier properties to UV light at the wavelength of 200-280 nm. FMP had the thickness [0.007-0.032 mm], color attributes and transparency similar to PVC film [thickness: 0.010 mm]. Therefore, protein concentration majority influenced the properties of develop FMP. The protein content of 1 % (w/v) had potential to be developed the biodegradable film with comparable properties to the commercial wrap film.

Preparation and characterization of potato starch-based composite films reinforced by modified banana fibers and its application in packaging of grapes.

The current study focuses on the preparation and characterization of potato starch-based biocomposite films by reinforcing them with banana fiber. The banana fibers were modified using ultrasonication and cellulase enzyme, individually and in combination. Both native and modified banana fibers underwent physical, morphological, FTIR, and crystallinity analyses. The resulting biocomposite films, created by incorporating native and treated banana fibers, were then evaluated for their mechanical, thermal, barrier, and biodegradable properties. The findings indicated that combining ultrasound with enzyme treatment of banana fibers in the potato starch matrix led to a substantial reduction in water-sorption and water-vapor permeability (0.156 g mm m-2 h-1 kPa-1) of the packaging films. Additionally, the mechanical properties (5.02 MPa-Tensile strength, 4.27 MPa-Sealability) of the films significantly improved with the inclusion of modified banana fibers. FTIR analysis revealed similar spectra for all modified samples, along with enhanced crystallinity. Moreover, the thermal stability of the developed films was enhanced by the incorporation of modified banana fibers. Scanning electron microscopy showed that the modified fibers exhibited smooth surfaces and an even distribution of spaces compared with the native fibers. The biocomposite films demonstrated biodegradation within 42 days. Furthermore, the packaging application was tested with grapes, which showed that the films could maintain storability for up to 8 days. Overall, these results suggest a promising eco-friendly method for producing packaging films with biocompatible, biodegradable, and non-toxic properties.

The physicochemical, mechanical, and antifungal properties of sodium alginate film containing Japanese rice vinegar and peppermint (Mentha piperita) oil as bio-composite packaging.

Sodium Alginate has a high demand and is favored for food packaging; however, this film typically exhibits poor antimicrobial activity. In this study, sodium alginate film containing peppermint essential oil, Japanese rice vinegar, or a combination of both, is used to analyze antimicrobial, mechanical, structural, and optical properties. The scanning electron microscopy (SEM) technique is utilized to observe the film's surface and cross-section homogeneity. The addition of peppermint essential oil and Japanese rice vinegar to the alginate film solution improves fungal growth and spore germination prevention. Unlike the film containing vinegar, the film with peppermint essential oil shows the lowest transparency. It also has the lowest tensile strength and exhibits the highest elongation at break and water vapor permeability. Conclusively, the film containing a combination of vinegar and essential oil indicates moderate values. According to AFM topography, the film with a mix of essential oil and vinegar has a smoother, more homogeneous surface than other films. Our results prove that combining vinegar and oil with sodium alginate film is an ideal choice. This combination significantly improves the performance of food packaging.

Structural, Mechanical, and Barrier Properties of the Polyvinylidene Fluoride-Bacterial Nanocellulose-Based Hybrid Composite.

This study presents an analysis of films which consist of two layers; one layer is PVDF as the matrix, along with fillers BaTiO3 (BT), and the second is one bacterial nanocellulose (BNC) filled with Fe3O4. The mass fraction of BT in PVDF was 5%, and the samples were differentiated based on the duration of the mechanical activation of BT. This innovative PVDF laminate polymer with environmentally friendly fillers aligns with the concept of circular usage, resulting in a reduction in plastic content and potential improvement of the piezoelectric properties of the entire composite. This work presents new, multifunctional "green" packaging materials that potentially could be a good alternative to specific popular materials used for this purpose. The synthesis of the films was carried out using the hot press method. Tensile tests, water vapor permeability examination, and structural analyses using SEM-EDS and FTIR have been conducted. The sample PVDF/BT20/BNC/Fe3O4 exhibited the best barrier properties (impermeability to water vapor), while the highest tensile strength and toughness were exhibited by the PVDF/BT5/BNC/Fe3O4 sample.

Active Fish Gelatin/Chitosan Blend Film Incorporated with Guava Leaf Powder Carbon Dots: Properties, Release and Antioxidant Activity.

Active packaging is an innovative approach to prolonge the shelf-life of food products while ensuring their quality and safety. Carbon dots (CDs) from biomass as active fillers for biopolymer films have been introduced to improve their bioactivities as well as properties. Gelatin/chitosan (G/C) blend films containing active guava leaf powder carbon dots (GL-CDs) at various levels (0-3%, w/w) were prepared by the solvent casting method and characterized. Thickness of the control increased from 0.033 to 0.041 mm when 3% GL-CDs were added (G/C-CD-3%). Young's modulus of the resulting films increased (485.67-759.00 MPa), whereas the tensile strength (26.92-17.77 MPa) and elongation at break decreased (14.89-5.48%) as the GL-CDs' level upsurged (p < 0.05). Water vapor barrier property and water contact angle of the film were enhanced when incorporated with GL-CDs (p < 0.05). GL-CDs had a negligible impact on film microstructure, while GL-CDs interacted with gelatin or chitosan, as determined by FTIR. The release of GL-CDs from blend films was more pronounced in water than in alcoholic solutions (10-95% ethanol). The addition of GL-CDs improved the UV light barrier properties and antioxidant activities of the resultant films in a dose-dependent manner. Thus, GL-CD-added gelatin/chitosan blend films with antioxidant activities could be employed as potential active packaging for the food industry.

Effect of Soybean Oil on the Improvement of the Functionality of Edible Membrane-Type Food Packaging Films Based on Caseinate-Carboxymethyl Chitosan Compositions.

Edible film biopolymers are gaining attention to tackle problems of plastic waste and food safety to alleviate environmental problems associated with plastic products in food packaging. In this study, caseinate-carboxymethyl chitosan (CA-CMCH) composite films were made with the incorporation of soybean oil (SO) using a casting technique. The influence of different soybean oil concentrations at 0, 0.5, and 1% (w/w) on physical, mechanical, barrier, and surface characteristics of films composed of caseinate-carboxymethyl chitosan (CA-CMCH) was evaluated. The brightest film (L* value of 95.95 ± 0.30) was obtained with the edible film made from the control group of samples with sodium caseinate (NaCA-100; 100% NaCA). The results also indicated that samples with 1% SO in NaCA-75 and CaCA-75 had lower water vapor permeability (WVP), while those with NaCA-50 and CaCA-50 showed higher values of WVP. For mechanical properties, this study found that incorporating soybean oil into the caseinate-carboxymethyl (CA-CMCH) composite films led to an enhancement of both tensile strength and elongation at break. The morphological structures, determined using SEM, of control and composite films showed compact and homogenous surfaces. Overall, the addition of soybean oil contributed to the improvement of the functional properties of the edible films, offering potential solutions to the environmental issues associated with plastic packaging and enhancing the safety and performance of food packaging.

Enhancing mechanical and water barrier properties of starch film using chia mucilage.

Biodegradable packaging materials are increasingly being investigated due to rising concerns about food safety and environmental conservation. This study examines the incorporation of chia mucilage (CM) into starch-based films using the casting method, aiming to understand its effects on the structure and functionality of the films. CM, an anionic heteropolysaccharide, is hypothesized to enhance the mechanical and barrier properties of the films through polymer interactions and hydrogen bonding. Our findings confirm that CM incorporation results in films with uniformly smooth surfaces, indicating high compatibility and homogeneity within the starch matrix. Notably, CM improves film transparency and crystallinity. Mechanical assessments show a remarkable elevation in tensile strength, soaring from 5.21 MPa to 12.38 MPa, while elongation at break decreases from 61.73 % to 31.42 %, indicating a trade-off between strength and flexibility. Additionally, water solubility decreases from 57.97 % to 41.40 %, and water vapor permeability is reduced by 30 % with CM loading. These results highlight the role of CM in facilitating the formation of a dense, interconnected polymeric network within the starch matrix. Given the soluble dietary fiber nature of CM, the CS/CM (corn starch/chia mucilage) blended films are expected to be safe for food packaging and applicable as edible films with health benefits.

Development of eco-friendly biofilms by utilizing microcrystalline cellulose extract from banana pseudo-stem.

Banana pseudo-stem, often considered as an underutilized plant part was explored as a potential reinforced material to develop an eco-friendly biofilm for food packaging applications. In this study, Microcrystalline cellulose (MCC) was extracted from banana pseudo-stem by alkali and acid hydrolysis treatment. The extracted MCC was used as a reinforced material in different concentrated polyvinyl alcohol (PVA) matrix alone as well as both PVA and Carboxymethyl Cellulose (CMC) matrix to develop biofilm by solvent casting method. The synthesized MCC powder was characterized by scanning electron microscope to ensure its microcrystalline structure and to observe surface morphology. The biofilms composed of MCC, PVA, and CMC were assessed through Fourier-transform infrared spectroscopy (FTIR), mechanical properties, water content, solubility, swelling degree, moisture barrier property (Water Vapor Permeability - WVP), and light barrier property (Light Transmission and Transparency). The FTIR analysis showed the rich bonding between the materials of the biofilms. The film incorporating a combination of PVA, CMC, and MCC (S6) exhibited the highest tensile strength at 26.67 ± 0.152 MPa, making it particularly noteworthy for applications in food packaging. MCC incorporation increased the tensile strength. The WVP content of the films was observed low among the MCC-induced films which is parallel to other findings. The lowest WVP content was showed by 1% concentrated PVA with MCC (S4) (0.223 ± 0.020 10-9 g/Pahm). The WVP content of S6 film was also considerably low. MCC-incorporated films also acted as a good UV barrier. Transmittance of the MCC induced films at UV range were observed on average 38% (S2), 36% (S4) and 6% (S6) which were almost 6% lower than the control films. The S6 film demonstrated the lowest swelling capacity (1.42%) and water content, indicating a significantly low solubility of the film. The film formulated with mixing of PVA, CMC and MCC (S6) was ahead in terms of food packaging characteristics than other films. Also, the outcomes of this study point out that MCC can be a great natural resource for packaging applications and in that regard, banana pseudo-stem proves to be an excellent source for waste utilization.

Fabrication and characterization of emulsion-based edible film containing cinnamon essential oil using chia seed mucilage.

Chia seed mucilage (CSM) film incorporated with 2, 4, and 6 % (w/w) nanoemulsion of cinnamon essential oil (CSM-2, CSM-4, CSM-6) were developed, and their physicochemical, mechanical, antioxidant, and antimicrobial properties were determined. According to the results, cinnamon EO nanoemulsion (CEN) had droplet size 196.07 ± 1.39 nm with PDI 0.47 ± 0.04. Moreover, CSM film had higher water solubility (99.37 ± 0.05 %) and WVP (8.55 ± 1.10 g/kPa h m2) than reinforced CSM films with CENCEN. The lowest water solubility (98.02 ± 0.01 %) and WVP (3.75 ± 0.80 g/kPa h m2) was observed in CSM-6 film. Moreover, the addition of CEN improved the homogeneity and density of films and the smoothness of the surface, being observed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The Fourier transform infrared (FTIR) spectroscopy also confirmed the incorporation of CEN within the film matrix. The CSM films' antioxidant (DPPH radical scavenging power) and antimicrobial (against Escherichia coli and Staphylococcus aureus) properties of CSM films were notably enhanced with the inclusion of CEN in a dose-dependent manner. The mechanical (tensile strength and elongation at break) of CSM films also was affected by the addition of CEN, TS decreased, and EAB increased (p < 0.05). The lowest TS (20.63 ± 1.39 MPa) and highest EAB (3.36 ± 0.61 %) was observed in CSM-4 film. However, CSM film was relatively dark with low opacity, and adding CEN slightly increased lightness (L*) and yellowness (b*) parameters. The superior antioxidant and barrier characteristics of the CSM edible film incorporated with CEN make it a potential candidate for product packaging and shelf-life extension.

Data on antimicrobial, barrier, and mechanical properties of biocomposites prepared from carrot pomace and wheat gluten with varied eugenol content.

This article presents analyzed data on the antimicrobial, barrier, and mechanical properties inherent to films created by blending carrot pomace with wheat gluten and polyglycerol-3 plasticizer and combined with varying contents (0 wt.%, 3 wt.%, and 5 wt.%) of eugenol, a natural antimicrobial compound derived from essential oils. The integration of carrot pomace, wheat gluten, plasticizer, and eugenol involved meticulous mortar and pestle processing, ensuring a homogenous blend. Subsequently, the mixture was compression-molded in a hydraulic press to fabricate the films. Standard bacteria strains-Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538-are used in the antimicrobial evaluation, and antimicrobial efficacy is measured using OD600 measurements. Water vapor permeability (WVP) measurement effectively defines the films' potential to prevent water vapor infiltration. Mechanical properties are assessed by determining elastic modulus, tensile strength, and elongation at break, which together reveal the films' adaptive flexibility and durability. The dataset presented herein holds substantial promise for food packaging applications. Researchers in the food packaging industry can leverage the antimicrobial and barrier property data to design novel packaging materials, potentially enhancing shelf-life and food safety. Engineers and material scientists can utilize the mechanical properties data to develop structurally robust and flexible materials.