The global increase in plastic production, coupled with its environmental accumulation, presents significant sustainability challenges. Non-biodegradability, inadequate recycling, and the migration of synthetic additives into food have spurred the development of alternative packaging materials from bio-sourced polymers. Concurrently, the substantial waste generated by meat-based food processing industries, rich in natural biopolymers such as gelatin and chitosan, offers potential resources for innovative packaging solutions. This research aims to develop and characterize active biodegradable food packaging films using gelatin (G), chitosan-lactate (ChL), Curcuma hydroethanolic extract (CEE), cellulose nanospheres (CNS), and nisin, with a focus on extending the shelf-life of chicken meat. The rheological properties of the film-forming solutions (FFS) showed that incorporating ChL into G significantly enhanced dynamic moduli and apparent viscosity. A modest increase in viscosity was noted with the addition of CEE, while CNS further augmented the viscoelastic properties of the G/ChL/CEE-based FFS. Mechanically, ChL enhanced the film's elongation at break to 51.51±2.37%, though CEE reduced it to 21.85±2.04%. The tensile strength decreased with ChL but improved with the inclusion of CEE and CNS. ChL's hydrophilic nature increased the films' moisture content and water solubility proportionally with its concentration. Conversely, CEE and CNS exhibited hydrophobic characteristics, reducing these parameters as their concentrations rose. The contact angle measurements, peaking at 96°, confirmed the films' hydrophobicity due to CEE and CNS. Additionally, water vapor and UV barrier properties were significantly enhanced by the presence of CEE and CNS. FTIR spectroscopy revealed increased intermolecular hydrogen bonding among G, ChL, CEE, and CNS with higher concentrations of CEE and CNS. Thermal analysis indicated improved thermal stability with the addition of these components. Antioxidant assays demonstrated that films containing CEE achieved the highest antioxidant activity at 73.38±0.87%. Furthermore, G/ChL/CEE-based films exhibited notable antimicrobial properties at elevated CEE concentrations. Shelf-life studies indicated that the developed films extended the preservation of chicken meat to 10 days at 4°C. The incorporation of both CEE and CNS further extended the shelf-life to 12 days. This research underscores the potential of biopolymer-based films in providing sustainable and functional food packaging solutions, addressing both plastic waste and food preservation challenges effectively.