A coupled experimental and modelling approach was developed to characterize the radical inhibition and oxygen scavenger properties of gallic acid/sodium carbonate mixture included in a PHBV film. PHBV active packaging was produced by thermoforming. In contact with acqueous and fatty food simulants, almost 30% of the initial gallic acid was released into food simulants A (10% ethanol), and D1 (50% ehtanol), where it showed a radical inhibition value (I%) reaching 68 +/- 0.1% and 77 +/- 0.1% respectively, while no release was observed in food simulant D2 (isooctane). In addition, the active films displayed an O-2 scanvenger capacity of 120 mg O-2 g(-1) GA at room temperature, after 10 days of storage. Models showed a good fitting to experimental data. The PHBV active packaging combining both antiradical and oxygen scavenger activities has high potential for food protection. However, some improvements are still needed to enhance its oxygen barrier capacity and to meet the reglementation.