<p>The process variables viz. polysaccharide, glycerol, and purple rice husk extract (PRHE) effect on the response variables like film thickness, moisture content, water solubility (WS), and swelling index (SI) of the edible film developed with <i>Artemesia vulgaris</i> seed polysaccharide (AVSP) using Central- Composite response surface design. The results of the experimental runs were analysed using analysis of variance (ANOVA), and second-order polynomial models were developed from the experimental design, yielding a reliable and satisfactory fit with the corresponding experimental data, along with a high coefficient of determination (R² &gt;0.89). In contrast, the effect of the interaction of glycerol and purple rice husk value was found to be significant (<i>p</i> &lt; 0.05) on WS response. In addition, 3D response surface plots were established to investigate the relationship between process variables and the responses. According to FTIR data, there is a greater hydrogen bonding between the polysaccharide and phenolic components of PRHE. The inclusion of anthocyanin enhanced the crystallinity of the treated film, but the addition of polysaccharide decreased it, according to XRD data. Based on the DSC data, adding polysaccharide decreased the Tg, whereas adding the treated film marginally raised it. When compared to the polysaccharide film, the treated film showed better biodegradability, also degraded completely by day 3. The market film remains fully intact, showing no signs of degradation and antioxidant qualities, and antimicrobial potential, at extract concentrations, treated film had a 6&#xa0;µg/ml increase in <i>E. coli</i> and a 10&#xa0;µg/ml increase in <i>S. aureus</i>, suggesting at relatively low additive levels making these films bio-beneficial and sustainable. Results revealed that optimized AVSP edible films incorporated with purple rice husks were effectively produced and can be successfully applied in the food packaging industry.</p> Graphical abstract <p></p>