<p>The food industry is responsible for approximately 40% of global plastic production. This is mainly due to the extensive use of plastic in packaging, which plays a significant role in environmental degradation. This study aimed to develop and characterize biopolymeric films based on a corn starch and sodium alginate filmogenic solution (FS) incorporated with pink pepper essential oil (PPO). Using the casting method, films were prepared based on a completely randomized experimental design, incorporating four formulations with PPO concentrations of 0% (control), 1.0%, 1.5%, and 2.0%. The films were evaluated for color, opacity, thickness, mechanical and barrier properties, morphology, thermogravimetry, toxicity, as well as antioxidant and antimicrobial activities. The results revealed that the films exhibited a uniform structure, with the addition of PPO leading to a more homogeneous microstructure (<i>P</i> &lt; 0.05) at the 1% inclusion level and improved thermal stability up to the 1.5% PPO concentration, compared to the control films. Additionally, there was an increase (<i>P</i> &lt; 0.05) in redness and yellowness, as well as water vapor permeability (WVP) in films containing 1.5% and 2% PPO. Conversely, PPO incorporation resulted in a decrease (<i>P</i> &lt; 0.05) in opacity and tensile strength, while enhancing (<i>P</i> &lt; 0.05) elasticity. No significant changes were observed in thickness or luminosity, and the films did not exhibit antimicrobial activity against <i>S. aureus</i> and <i>E. coli</i> strains (<i>P</i> &lt; 0.05). Based on these findings, the inclusion of 1.0% PPO is recommended for optimal film performance, although further research is necessary to explore its full potential for application in the agri-food industry.</p>