Regarding to the existence a gap in producing of hydroxyl propyl methyl cellulose films (HPMC) edible films from Satureja khuzestanica essential oil (SKEO) and also a lack of sufficient work on preservative effect of natural edible film on vapor phase, this research was done. For these purpose varying concentrations of SKEO ranging from 1.25% (EF1) to 7.5 % (EF5) led to producing different edible films for potential food packaging applications and the physicochemical, mechanical, and antimicrobial properties of edible films were evaluated across solid, liquid, and vapor phases. The incorporation of nanoemulsions into the polymer films led to an increase in thickness and opacity, while the addition of SKEO resulted in reduced water solubility without impacting film density. Notably, the antibacterial efficacy of the films was most pronounced against S. aureus, with a zone of inhibition measuring 41 ± 1mm for EF5 on solid media. Time killing assays further demonstrated that specific formulations (EF3, EF4, and EF5) were capable of eradicating all microorganisms within 60 minutes. Moreover, SKEO edible films exhibited significant inhibitory effects against E. coli under refrigeration conditions (4 °C). These results highlighted the effect of herbal edible films in enhancing the functionality of bioactive food packaging technologies.