Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

► Active EVOH antioxidant films with natural antioxidants were developed by casting. ► Film's thermal and barrier properties were scarcely affected. ► Release from films was dependent on food simulant type and antioxidant nature. ► Release of organic acids was higher in aqueous food simulant while release of polyphenols was higher in fatty food simulant. ► Film's antioxidant activities correlated well with the antioxidant release, retarding the lipid oxidation of brined sardines.