ABSTRACTTea tree essential oil (TEO) was added in different concentrations (2%, 4%, and 6%) to starch/furcellaran/gelatin (S/F/G) films. Film solubility of S/F/G film significantly decreased when containing 6% TEO (P ≤ 0.05). Referring to the control sample (without TEO), water content decreased with increasing concentration of oil. Films with 4% and 6% TEO exhibited a significant decrease (P ≤ 0.05) in tensile strength, and Young's modulus. The amounts of TEO had no significant on the elongation at break (P ≤ 0.05). Analysis obtained by Fourier transform infrared spectroscopy exhibited some insights on the possible interactions between polysaccharides, protein, and essential oil. The thermal stability of the film was decreased by TEO addition. The antioxidant properties proved to be significantly enhanced with addition of TEO into films. S/F/G films incorporated with TEO showed antimicrobial activity against Staphylococcus aureus and Escherichia coli, with inhibition zone diameters of 27.8 ± 0.29 mm and 18.4 ± 0.20 mm, respectively. Our results suggested that the S/F/G films containing TEO could be used as an active film which enhances microbial safety and the shelf‐life of foods due to its good in vitro antioxidant and antimicrobial properties for food packaging applications. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46754.