This study developed edible bilayer films from Malva sylvestris gum (MSG) and chitosan (CH), with a focus on incorporating Salvia abrotanoides essential oil (EO) as a bioactive additive. EO addition remarkably decreased moisture content from 0.096 ± 0.028 to 26.08 ± 0.15, solubility from 65.84 ± 0.54 to 31.45 ± 0.19, while thickness increased significantly from 0.096 ± 0.028 to 0.118 ± 0.09 for MSG/CH and MSG/CH-2 %EO, respectively. Color and optical characteristics were determined. SEM images revealed film\\\\\\\\\\\\\\\'s microstructure and FTIR analysis evaluated chemical interactions within polymer matrix. Differential scanning calorimetry revealed a reduction in Tg, from 27 °C (MSG/CH) to 10.8 °C (MSG/CH-2 %EO), indicating enhanced chain mobility. Mechanical evaluation showed a decrease in tensile strength (12.5 to 5.1 MPa) but an improvement in elongation at break (12.2 % to 18.6 %) (p < 0.05). Antioxidant evaluation demonstrated a significant rise in DPPH scavenging activity at 2 % EO in bilayer films. These findings highlight EO-incorporated MSG/CH films as a promising biodegradable packaging material with enhanced functional properties.

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