The films’ tensile strength, elongation at break, total phenolic content and antioxidant activity
increased, while water vapor permeability and oxygen permeability decreased with increasing propolis
concentration. Increasing PE concentration resulted in deeper orange color films, as compared to light
yellow control films. The ability of the films to inhibit Staphylococcus aureus, Salmonella Enteritidis,
Escherichia coli and Pseudomonas aeruginosa was determined using agar diffusion technique. Chitosan
films containing PE could inhibit all tested bacteria on contact surface underneath the film discs. Changes
in the Fourier Transform Infrared spectra of the films were observed when PE was incorporated, suggesting
some interactions occurred between chitosan and propolis polyphenols. The characterization of
mechanical properties, oxygen and moisture barrier, and antioxidant and antimicrobial activities
revealed the benefits of adding PE into chitosan films and the potential of using the developed film as
active food packaging.