<p>This study aimed to investigate the effect of the encapsulation method and layer configuration on the release kinetics of rosemary essential oil (REO) and the properties of biopolymer-based multilayer films (gelatin and starch as outer layers and encapsulated REO as middle layer). Two encapsulation methods of nanoemulsion stabilized with Tween 80 and Pickering emulsion stabilized with zein-quince seed gum particles was investigated. Emulsion characterization confirmed that the Pickering emulsion had larger droplet sizes, higher viscosity, and a gel-like structure compared to the nearly Newtonian nanoemulsion. Multilayer films were evaluated for their physicochemical properties. Results revealed that films with a gelatin initial layer exhibited superior hydrophobicity and higher tensile strength. In addition, the film with gelatin as the first layer and containing REO nanoemulsion had the highest elongation at break (60.8%) and the lowest Young’s modulus (295.3 Mpa). Scanning electron microscopy revealed a dense first layer and a more porous top layer. Water vapor permeability was lowest in films with a gelatin initial layer containing nanoemulsion. While films with nanoemulsion showed greater transparency and faster REO release, Pickering emulsion-based films demonstrated enhanced UV barrier properties, higher thermal stability, and a more gradual release of REO, which is advantageous for sustained biological activities. The Makoid-Banakar model was identified as the best fit for describing the release kinetics of REO from the biopolymer films. This study highlights the potential of biopolymer-based multilayer films with controlled essential oil release for enhanced food packaging applications, emphasizing the critical role of layer order and encapsulation method on film performance.</p> Graphical Abstract <p></p>