Polymeric blends of hydrocolloid from chia seeds/apple pectin with potential antioxidant for food packaging applications

•Additives used directly impact mechanical and thermal properties of films.•All formulation of blend films had a high antioxidant activity by DPPH method.•Potential uses as packaging for food products.•Compatible and miscible blends.•The best formulations was (36:24:22:18) due to mechanical, antioxidant properties. [Display omitted] The aim of this study was to investigate the antioxidant, mechanical and physical properties of a new film-based polymeric blend of hydrocolloids obtained from the aqueous extraction of chia seeds (source antioxidants) and apple pectin. The individual matrices films were brittle and rigid with poor mechanical properties. The blends formulations contributed to improved mechanical properties regarding workability and resistance. The antioxidant results showed the potential hydrocolloid from chia seeds as natural source of antioxidant in these polymeric films. The formulation 3 (14(hydrocolloid):41(pectin):25(glycerol):20(glutaraldehyde) displayed well thermal, mechanical, morphological and antioxidant properties, suggesting their great potential for food packaging.