High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface

► Films were made with methyl cellulose (MC) and pectin (HMP) to carry ascorbic acid-AA. ► AA loss and browning rates increased with RH% and decreased when MC content increased. ► Some preferential distribution of hydrophobic groups at the film surfaces was found. ► AA loss and browning rates increased for 50:50 HMP:MC film under air storage. ► 50:50 HMP:MC film showed localized antioxidant activity on walnut oil interface.