“…The alginate‐ and carrageenan‐based films are commonly produced by employing a solution casting approach, and it has been reported that the neat films are brittle, and physical properties (mechanical, barrier, and hydrophobicity) are relatively weak for food packaging purposes (Roy & Rhim, 2020d; Santos et al., 2022a; Wang et al., 2023). Therefore, to enhance the physical and functional performances of both films, usually plasticizers, other polymers, cross‐linkers, and bioactive functional ingredients (nanofillers, plant extract, bioactive compounds, natural colorant, and EOs) are usually added into the film‐forming formulation (Bose et al., 2023; Fadiji et al., 2023; Ghosh et al., 2023; Kishore et al., 2023; Roy, Ezati, et al., 2023; Roy, Zhang, et al., 2023). The combination of other polymers and the addition of plasticizers and cross‐linkers are highly effective to improve the packaging films’ physical properties; on the flip side, the incorporation of functional additives helps to impart the antioxidant, antimicrobial activity into the film (Khan, Priyadarshi, et al., 2023; Shankar & Rhim, 2018; Tran et al., 2020; Zhang et al., 2022).…”