Multi-component chitosan–pectin films reinforced with Padina pavonica nanocellulose and Thymus algeriensis essential oil for red meat shelf-life enhancement

Perishable foods, including fresh meat, are particularly susceptible to microbial spoilage, lipid oxidation, and progressive quality degradation during storage. Conventional plastic packaging provides physical protection but lacks active functions to delay these processes, while also raising environmental concerns. Therefore, the objective of this study was to develop and evaluate chitosan–pectin biocomposite films incorporated with Padina pavonica nanocellulose (NC) and Thymus algeriensis essential oil (TEO) as sustainable active packaging materials. Structural analyses (FTIR, XRD, SEM, profilometry) confirmed distinct modifications, with NC promoting chain alignment and crystallinity, while TEO introduced hydrophobic domains but showed partial phase separation. Their combination (NC + TEO) resulted in the most homogeneous morphology, as NC facilitated the dispersion of TEO within the polymer network. Mechanical and barrier properties revealed that NC enhanced tensile strength (43 % increase) and reduced water vapor permeability by 29 %, while TEO lowered strength but improved flexibility. The NC + TEO films exhibited balanced performance (TS = 21.02 MPa; EAB = 33.44 %) and the lowest WVP. Thermal analysis indicated reinforcement with NC, plasticization with TEO, and intermediate stability with NC + TEO. Antimicrobial assays showed ~2 log CFU/g reductions of E. coli and S. aureus . Meat packaging trials confirmed these benefits by slowing discoloration, limiting pH rise, reducing lipid oxidation, and delaying quality deterioration of refrigerated meat compared with the control films. Overall, NC + TEO films provided structural reinforcement, bioactivity, and sustainability advantages, highlighting their potential in active food packaging. • Chitosan–pectin films were reinforced with Padina pavonica nanocellulose (NC) and Thymus algeriensis essential oil (TEO). • NC improved tensile strength (~43 %) and reduced water vapor permeability by 29 %. • TEO enhanced film flexibility and imparted antimicrobial and antioxidant functions. • NC + TEO combination provided homogeneous microstructure and balanced mechanical/barrier properties. • NC + TEO films extended refrigerated red meat shelf life by 3–4 days.