Biotechnological Production and Characterization of Innovative Antimicrobial and Antioxidant Edible Films Enriched with Safflower (Carthamus tinctorius L.) Extract

Background Sustainable and functional alternatives to petroleum-based plastics are urgently needed in food biotechnology. Biopolymer-based edible films, particularly those enriched with bioactive plant extracts, provide innovative solutions for extending shelf life while reducing environmental impact. Safflower (Carthamus tinctorius L.), rich in phenolics and flavonoids, offers strong antimicrobial and antioxidant potential for active packaging development. Methods Edible films were prepared using whey protein isolate with varying concentrations of safflower extract. Physicochemical, thermal, and structural properties were examined by thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FTIR). Antimicrobial activity was tested against Escherichia coli and Candida albicans. Moisture retention and solubility assays were performed to evaluate stability and biodegradability. Results The highest extract concentration (EF4) showed the strongest inhibition against both microorganisms. TGA confirmed biodegradability with ~ 90% total weight loss, while DSC demonstrated distinct thermal transitions indicating stability. FTIR verified successful incorporation of hydroxyl, carbonyl, and glycerol-derived groups. Higher film-forming volumes improved moisture retention, whereas high solubility indicated rapid degradability. Conclusions Safflower-enriched films present a biotechnological innovation in sustainable food packaging. The integration of bioactive plant compounds into whey protein–based matrices yields active films combining antimicrobial and antioxidant activity with environmental compatibility. These findings highlight their potential as next-generation materials in food biotechnology, with future studies needed for scale-up and industrial validation.