However, a certain yeasty flavor, perceived as less appealing by some consumers, could be present in both bread and brewery yeast and requires association with compatible matrices or, in certain cases, masking by adding compunds with stronger flavors. Actually, EFs can be obtained from both baker and brewing yeast due to their similarity owed to the fact that they are part of the same genus, _Saccharomyces_. The EFs' ability to be functionalized with bioactive compounds exerting antimicrobial or antioxidant effects has gained rapid attention from meeting both consumers demands for all-natural products through their preservative effect on food and from the industrial pursuit of clean-label food products. Essential oils (EOs) are such bioactive compounds, extracted from aromatic plants, to which they usually confer protection against spoilage or pathogenic microorganisms [13]. EO's antimicrobial activity generally involves changes in functions or cellular components essential for microbial survival, like alteration of the cell wall or plasma membrane and change in protein synthesis. The antioxidant effect of EOs is related to their components' capacity to inhibit peroxidation, either by radical trapping usually through phenols (e.g., thymol, carvacrol, and eugenol), by highly oxidizable EO components which are able to propagate more easily, enhancing the decay of peroxyl radicals or 1,4-cyclohexadienes (e.g., \(\gamma\)-terpinene) which can generate hydroperoxyl radicals [14]. EOs can be succesfully incorporated into microbial polymer EFs, provindg antimicrobial and antioxidant properties as demonstrated by previous research [2; 6; 7]. The most challenging aspects of microbial polymer yeast films (YFs) are related to their unsatisfactory mechanical strength, poor water vapor and oxygen barrier properties, and sealing performance compared to the the petrol-based food packaging. As protein films are unsualy brittle due to high cohesive energy density of proteins, compatible plasticisers as glycerol, sorbitol, mannitol, or polyethylene glycol are usually needed in the film-forming solution. Moreover, Tween 80 is used as a surfactant that acts as an emulsydier for EOs and plays a plasticizer role by WVP improvement in films, while a synergistic behavior between glycerol and Tween was observed several times in chitosan and cellulose films [15]. The current work proposes a circular economy valorization of whole yeast cells into edible food packaging, which could be easily extended to brewing yeast biomass. Compared to previous reported results on yeast-based films which tested glycerol concentrations up to 35 wt%, the current research proposes a surfactant\(-\)plasticizer mixture of Tween 80 and glycerol (1:1) which enables obtaining yeast films with considerably lower concentrations of Tween and glycerol, each at 1.00%-1.25%. Morever, the integration of essential oils into yeast films has not been studied until now, especially considering the characteristic odor of yeast films and their compatibility with different EOs. Thus, this study evaluates the influence of the surfactant\(-\)plasticizer addition to the baker yeast with EOs film making emulsion and films. Mechanical properties, structural characteristics, and water vapor barrier properties of the resulting edible films are assesed. The antimicrobial and antioxidant properties and mechanical properties of the yeast films developed in this study are correlated with in vitro digestibility of these formulated materials.