Increasing concerns about sustainable development, food health and security have led researchers and manufacturers to develop edible/biodegradable active packaging materials. Edible/biodegradable films in food systems can not only reduce solid waste in landfills but also function as an oxygen, moisture, and aroma barrier, improve mechanical handling properties thus increase quality, stability, and shelf life of foods[1]. When a film carries antimicrobial agents which can inhibit or prevent microbial growth, it is also called active. Edible/biodegradable active films, thanks to these agents, have enhanced protective functions. The aim of this work is to study the suitability of bio-sourced active films to be produced by two consecutive melt extrusion processes: twin-screw extrusion, blown film extrusion. Sodium caseinate (NC) and lysozyme powders were mixed as biopolymer matrices and antimicrobial agent respectively and extruded at three different temperature profiles to obtain active sodium caseinate pellets. Glycerol and water were added as plasticizers during the extrusion process. When glycerol: powder mix ratio was ranged from 15 to 25% water addition was adjusted to keep the shear stress constant. Films were then blown using plasticized active pellets. Remaining lysozyme activity was evaluated on both pellets and blown films in order to highlight process influence on active agent stability. Finally, mechanical properties of blown films were characterized and the biodegradability was determined according to ISO 14851 for NC native powder and its thermoplastic extrudates. 1. Chen, H., Functional properties and applications of edible films made of milk proteins. Journal of Dairy Science, 1995. 78(11): p. 2563-2583.