UV-light Barrier Properties Research Articles

Properties of Antioxidant Film Based on Protein Isolate and Seed Coat Extract from Bambara Groundnut

Bambara groundnut (BG)-based films containing seed coat extract at different concentrations were prepared and characterized. BG seed coat extract (BGSCE) had a total phenolic content of 708.38 mg GAE/g dry extract. BGSCE majorly consisted of quercetin 3-galactoside, rutin, and azaleatin 3-arabinoside. BGSCE exhibited ABTS and DPPH radical scavenging activities (ABTS-RSAs and DPPH-RSAs), a ferric reducing antioxidant power (FRAP), and an oxygen radical absorbance capacity (ORAC) of 66.44, 4.98, 4.42, and 0.91 mmol Trolox equivalent/g dry extract, respectively. When BGSCE at various concentrations (0–8%, w/w, protein content) was incorporated into the BG protein isolate (BG-PI)-based films, film containing 4% BGSCE exhibited higher thickness, tensile strength, elongation at break, water vapor and UV-light barrier properties, and a*-value (redness) than the control film (p < 0.05). Films containing BGSCE had greater ABTS-RSA, FRAP, and ORAC than the control film (p < 0.05). An FTIR analysis elucidated that the proteins interacted with phenolic compounds in BGSCE. Nonetheless, less thermal stability was attained in films added with BGSCE. Hence, the addition of BGSCE possessing antioxidant activity exhibited an important role in properties and characteristics of BG-PI-based film. The developed active film could be applied as packaging material possessing antioxidant property for food applications.

Development of high barrier poly(l-actic acid)/chitosan/graphene oxide flexible films for meat packaging by layer-by-layer

An new high-barrier packaging films for meat preservation were obtained by depositing graphene oxide (GO) layer-by-layer (LbL) on poly(l-lactic acid)(PLLA)-poly (butylene itaconate) (PBI) copolymers (PLBI) with chitosan (CS) as bonding layer in this study. The 1H NMR results revealed that PLBI copolymer was successful synthesized. The introduction of PBI reduced the Tg and crystallization capacity of PLLA film, which made the copolymer films exhibit extremely high flexibility (up to 186.1% elongation at break). The film also exhibited high hydrophilicity, which was favorable for the effective attachment of CS. With CS as an intermediate layer, the FTIR and SEM results showed that the GO was evenly distributed onto the PLBI film surface due to the electrostatic interaction. The oxygen, water vapor and UV light barrier properties of PLBI/CS/(GO-CS)x films were improved and increased with the GO-CS layers. The PLBI/CS/(GO-CS)10 films, with extremely low oxygen permeability coefficients about 0.4 × 10−8 cm3 m/m2·h·Pa, delayed the increase in weight loss, hardness, pH, TVB-N, TBARS, and total viable counts of chilled meat during storage. It also decreased the discoloration, and loss of springness and cohesiveness of chilled meat caused by long-term refrigeration. The LbL films even showed better freshness-keeping effect than commercial PA/PE films due to its superior barrier and certain antibacterial properties, suggesting great potential application in fresh meat preservation.

Active Fish Gelatin/Chitosan Blend Film Incorporated with Guava Leaf Powder Carbon Dots: Properties, Release and Antioxidant Activity.

Active packaging is an innovative approach to prolonge the shelf-life of food products while ensuring their quality and safety. Carbon dots (CDs) from biomass as active fillers for biopolymer films have been introduced to improve their bioactivities as well as properties. Gelatin/chitosan (G/C) blend films containing active guava leaf powder carbon dots (GL-CDs) at various levels (0-3%, w/w) were prepared by the solvent casting method and characterized. Thickness of the control increased from 0.033 to 0.041 mm when 3% GL-CDs were added (G/C-CD-3%). Young's modulus of the resulting films increased (485.67-759.00 MPa), whereas the tensile strength (26.92-17.77 MPa) and elongation at break decreased (14.89-5.48%) as the GL-CDs' level upsurged (p < 0.05). Water vapor barrier property and water contact angle of the film were enhanced when incorporated with GL-CDs (p < 0.05). GL-CDs had a negligible impact on film microstructure, while GL-CDs interacted with gelatin or chitosan, as determined by FTIR. The release of GL-CDs from blend films was more pronounced in water than in alcoholic solutions (10-95% ethanol). The addition of GL-CDs improved the UV light barrier properties and antioxidant activities of the resultant films in a dose-dependent manner. Thus, GL-CD-added gelatin/chitosan blend films with antioxidant activities could be employed as potential active packaging for the food industry.

Development and Characterization of Modified Gelatin-Based Cling Films with Antimicrobial and Antioxidant Activities and Their Application in the Preservation of Cherry Tomatoes.

The utilization of functional cling films presents a promising approach to alleviate post-harvest spoilage caused by microbial activity, oxidative metabolism, and moisture loss in agricultural products. To overcome the environmental problems of conventional packaging materials, in this study, we developed functional fruit and vegetable cling films based on glycidyltrimethylammonium chloride and rosemarinic acid cross-linked gelatin (RQ-GEL). The results indicate that the prepared RQ-GEL film possesses excellent UV light barrier properties and mechanical performance. RQ-GEL inhibited S. aureus and E. coli by 93.79% and 92.04%, respectively. DPPH and ABTS free radical scavenging activities were as high as 87.69% and 84.6%. In the cherry tomato preservation experiment, when compared to uncovered samples, the RQ-GEL group had a 29.77% reduction in weight loss and a significant 26.92% reduction in hardness. Meanwhile, the RQ-GEL group delays the decline of fruit total soluble solids and titratable acidity content, and prolongs the preservation period of cherry tomatoes. Hence, RQ-GEL cling film is poised to emerge as a promising packaging material for the post-harvest preservation of agricultural products.

Closing the loop: Waste valorisation from vegetal sources to develop fruit active films

Cellulose-rich residue after agar extraction was incorporated into gelatin film forming formulations in order to revalorize it and improve film properties. This revalorized cellulose was compared with the commercial sodium carboxymethyl cellulose, also employed in gelatin films. Cellulose addition improved water resistance and UV light barrier properties of films, contributing to food shelf life extension. Additionally, grape marc extract was incorporated into cellulose-containing gelatin film forming formulations to promote antioxidant activity. These films showed the ability to be thermo-sealed and were used to pack grapes, thus, closing the loop from food waste to food packaging.

Enhanced properties of gelatin films incorporated with TiO2-loaded reduced graphene oxide aerogel microspheres for active food packaging applications

The synergistic effect of graphene sheets and titanium dioxide nanoparticles (TiO2) hybrid fillers can improve the antibacterial, mechanical, and barrier properties of gelatin (GL), making it more suitable to be used in the food packaging application. However, the uneven dispersion and aggregation of the hybrid fillers restrict its performance for further application. In order to achieve the above superior properties, reduced graphene oxide aerogel microspheres (rGOAMs) loaded with TiO2 (rGOAMs@TiO2) were successfully prepared using one-step hydrothermal process by reducing titanium sulfate into TiO2 on the framework of rGOAMs, followed by effective dispersion in the GL matrix to form nanocomposites (rGOAMs@TiO2/GL) through simultaneous ultrasonication and mechanical stirring, as well as an ultrasonic cell grinder process. Incorporating a mere 0.8 wt% of rGOAMs@TiO2 effectively improved the mechanical, antibacterial, UV light barrier, thermal stability, hydrophobicity, and water vapor barrier properties of the GL. Compared with the composites made of rGOAMs, TiO2, and GL (rGOAMs/TiO2/GL), rGOAMs@TiO2/GL composites showed stronger filler-matrix interactions, better filler dispersion, and lower TiO2 particle aggregation, suggesting superiority compared to rGOAMs/TiO2/GL composites at the same filler content. This innovative method of mixing GL with rGOAMs@TiO2 holds great promise for enhancing the suitability of GL in active food packaging applications.

Nanocellulose reinforced polyvinyl alcohol-based bio-nanocomposite films: improved mechanical, UV-light barrier, and thermal properties.

This study reported the development and characterisation of bio-nanocomposite films based on the polyvinyl alcohol (PVA) reinforced with cellulose nanofibres (CNFs) of different concentrations (1-5 wt%), isolated from pineapple leaf fibre via high-shear homogenisation and ultrasonication. The PVA film and bio-nanocomposite were prepared using a solution casting method. The PVA film and bio-nanocomposite samples were characterized using FE-SEM, XRD, FTIR spectroscopy, UV-vis spectroscopy in transmission mode, TGA, and DTG. Mechanical properties (tensile strength and strain at break) were also determined and statistical analysis was applied as well. With the incorporation of CNFs, the mechanical properties of the bio-nanocomposite were found to be significant (p ≤ 0.05), particularly the 4 wt% CNF bio-nanocomposite showed optimum properties. The tensile strength, CI, and thermal stability of this film were 28.9 MPa (increased by 28.2%), 78.7% (increased by 5.2%), and 341.8 °C (increased by 1.6%), respectively, compared to the pure PVA film. These characteristics imply that the bio-nanocomposite film has prospects as a promising material for biopackaging.

Preparation and characterization of gelatin-carboxymethylcellulose active film incorporated with pomegranate (Punica granatum L.) peel extract for the preservation of raspberry fruit

Active films composed of gelatin and carboxymethylcellulose incorporated with pomegranate peel extract (PPE) were elaborated and characterized. PPE compound identification studies were carried out, and the physicochemical properties of the films and their ability to preserve raspberries under refrigerated conditions (2 °C) were determined. Among the major phytocomponents analyzed by LC-QTOF MS, α and β-punicalagin were identified along with 15 other components. Significant increases in mechanical properties (3.22–8.96 N) and antioxidant activity (18.19–91.15%) were observed when adding PPE (p < 0.05). Increasing the PPE concentration was also shown to reduce UV-light transmission through the films, and color changes occurred at different pH values due to the polyphenol content. The FTIR spectra indicated the transformation of α-helix to β-sheet structures by adding PPE to the films. SEM analysis indicated significant microstructural changes with the incorporation of PPE. The preservation results showed that extending raspberries' shelf life to 15 days was possible. These results revealed the potential of gelatin-carboxymethylcellulose with PPE in manufacturing films with antioxidant, UV-light barrier, and pH-sensitive properties for preserving raspberries.

Biodegradable, high mechanical strength, and eco-friendly pectin-based plastic film

In this paper, pectin-based plastic films were developed by grafting vanillin to pectin chains and introducing Fe3+ ions. The mechanical properties, thermal stability, moisture resistance, UV-light barrier property, biodegradability, and practical application of fabricated plastic film were evaluated. Results confirmed the successful grafting of vanillin and the presence of hydrogen bonds and metal-ligand bonds, giving the plastic film highest fracture stress of 41.68 ± 4.10 MPa, which was nearly 481.31% enhancement than that of neat pectin film. Additionally, the thermal stability, moisture resistance, and UV-blocking property (200–400 nm) of fabricated plastic film were significantly improved. Moreover, the plastic film exhibited satisfying processability, which can be processed to bag and appearing excellent food preservation ability. After use, the plastic film can be completely biodegradable in soil (degradation time ≈ 7 weeks) and seawater without manual interference. Thus, our proposed pectin-based plastic film can be recommended as a non-polluting and sustainable food packaging substitute.

Synergic versus Antagonist Effects of Rutin on Gallic Acid or Coumarin Incorporated into Chitosan Active Films: Impacts on Their Release Kinetics and Antioxidant Activity.

This work deals with the study of the release and antioxidant activity kinetics of three natural antioxidants associated as binary mixture (coumarin, and/or gallic acid and rutin) from chitosan films. Antioxidants were incorporated into film alone or in binary mixture. The aim was to determine the influence of rutin on the phenolic acid and benzopyrone. The UV-visible light transmission spectra of the films were also investigated. Neat chitosan films and chitosan incorporated coumarin exhibited high transmittance in the UV-visible light range, while GA-added chitosan films showed excellent UV light barrier properties. The molecular interactions between chitosan network and antioxidants were confirmed by FTIR where spectra displayed a shift of the amide-III peak. Rutin has a complex structure that can undergo ionization. The chitosan network structure induced change was found to influence the release behavior. The film containing rutin showed the highest antioxidant activity (65.58 ± 0.26%), followed by gallic acid (44.82 ± 3.73%), while coumarin displayed the lowest activity (27.27 ± 4.04%). The kinetic rate against DPPH-free radical of rutin is three times higher than coumarin. The kinetic rates were influenced by the structure and interactions of the antioxidants with chitosan. Rutin exhibited a slow release due to its molecular interactions with chitosan, while coumarin and gallic acid showed faster release. The diffusion coefficient of coumarin is 900 times higher than that of rutin. The rutin presence significantly delayed the release of the gallic acid and coumarin, suggesting an antagonistic effect. However, their presence weakly affects the release behavior of rutin.

Acetylated rice starch nanocrystals improved the physical, mechanical, and structural properties of native rice starch based films

Rice starch nanocrystals (SNC) and acetylated rice starch nanocrystals (ASNC) with three different substitution degrees (DS) for 0.22 (ASNCa), 0.56 (ASNCb), and 0.83 (ASNCc), respectively, were synthesized. Starch nanocrystals (SNC, ASNCa, ASNCb and ASNCc) with varying concentrations (0–25 %) were used in the production of composite rice starch-based films plasticized with glycerol using the solvent casting technique. Films were compared concerning their morphology, moisture content and solubility, transmittance, tensile strength, elongation at break. The SNC and ASNC content and acetylated DS had a significant effect (p ≤ 0.05) on all the properties investigated when compared to the control film. The addition of ASNC resulted in less hydrophilic films and UV light barrier properties, and the addition of SNC and ASNC increased the rigidity of starch film. There was an increase of 156.7 % in tensile strength for 10 % ASNCc composite films and a reduction of 68.1 % in water vapor permeability for 20 % ASNCc composite films. The rice starch/ASNCb nanocomposite films with the addition of 5 % and 10 % ASNCb exhibited a compact, smooth, and flat surface structure. Therefore, these results showed that ASNC significantly improved the mechanical properties, surface morphology and thermal stability of the films.

Development of a multifunctional food packaging for meat products by incorporating carboxylated cellulose nanocrystal and beetroot extract into sodium alginate films.

Consumers' pursuit for safe meat products is challenging to develop smart food packaging with proper mechanical properties and multifunctional properties. Therefore, this work attempted to introduce carboxylated cellulose nanocrystal (C-CNC) and beetroot extract (BTE) into sodium alginate (SA) matrix films to enhance their mechanical properties and endow them with antioxidant properties and pH-responsive capacity. The rheological results showed the C-CNC and BTE were consistently dispersed in the SA matrix. The incorporation of C-CNC made the surface and cross-section of the films rough but still dense, thus significantly improving the mechanical properties of the films. The integration of BTE provided antioxidant properties and pH responsiveness without significantly changing the thermal stability of the film. The highest tensile strength (55.74±4.52MPa) and strongest antioxidant capacities were achieved for the SA-based film with BTE and 10wt% C-CNC. Additionally, the films possessed higher UV-light barrier properties after incorporating BTE and C-CNC. More notably, the pH-responsive films discolored when TVB-N value exceeded 18.0mg/100g during storage of pork at 4°C and 20°C, respectively. Therefore, the SA-based film with enhanced mechanical and functional properties has a high potential for quality detection in smart food packaging applications.

The influence of cassava starch on the properties of PLA/PBS/SCG films for packaging applications

ABSTRACT Fresh fruits and vegetables are perishable products with active metabolism during the post-harvest period; the proper packaging can extend shelf life. The objective of this research has been interested to produce bio-composite film packaging for fresh fruits and vegetables based on poly (lactic acid); PLA, poly butylene succinate; PBS, and natural filler (modified spent coffee grounds; SCG, and cassava starch; ST) by using blow film extruder. The bio-composite film varied in the weight percentage of ST at 0, 5, and 10%wt. control content of PBS at 5%wt. and SCG at 5%wt. The mechanical properties of the PLA blending with PBS can improve % Elongation of the biocomposite film. The cassava starch acts as a nucleating agent present in the cold crystallization temperature was decreased and the degree of crystallinity increased, as well as induced chain mobility, presented in a slight decrease of the glass transition temperature. The SCG and ST particles have a good distribution in the biopolymer phase, the film color was present in light-brown color because of the brown color of SCG particle. The addition of natural filler can improve the UV-light barrier properties, reduce costs, and increase the degradability rate of the film. The WVTR of the biocomposite film was increased with the amount of natural filler added. However, all the biocomposite films presented a water contact angle around 72–75°, this result is essential for the film to apply in a higher humidity environment. The food simulants with aqueous at 40°C and 4°C, 10% ethanol and 3% acetic acid for 10 days were present, the overall migration was less than 10 mg/dm2. The final product from biocomposite film can evaluate the food safety, UV-protection and prolong the shelf-life of fresh vegetables.

Regulating structure and properties of gelatine edible film through oxidized poly(2-hydroxyethyl acrylate) crosslinking

Regulating the structure and properties of gelatine edible films through aldehyde-type crosslinkers is a highly promising approach. In the present study, oxidized poly(2-hydroxyethyl acrylate) (OP) with different aldehyde contents and relative molecular weights was successfully prepared and used for crosslinking modification of gelatine edible films to regulate the material structure and properties. The introduction of OP enhanced the UV light barrier property and the hydrophobicity of the pure gelatine film. Moreover, the tensile strength and flexibility of the gelatine films were significantly improved by OP. The results indicated that aldehyde content and the relative molecular weights of OP played a vital role in regulating the structural and mechanical properties of the edible gelatine films. OP crosslinking is an effective approach in regulating structure and properties of gelatine edible films, and the OP modified gelatine films have the potential to be used as a food packaging material.

Chitosan-based composite films containing eugenol nanoemulsion, ZnO nanoparticles and Aloe vera gel for active food packaging

Biopolymer-based food packaging films are gaining increasing popularity, as consumers' demands for sustainable alternatives and environmental concerns associated with synthetic plastic packaging grow. In this research work, chitosan-based active antimicrobial films reinforced with eugenol nanoemulsion (EuNE), Aloe vera gel, and zinc oxide nanoparticles (ZnONPs) were fabricated and characterized for their solubility, microstructure, optical properties, antimicrobial and antioxidant activities. The rate of release of EuNE from the fabricated films was also evaluated to determine active nature of the films. The EuNE droplet size was about 200 nm, and they were uniformly distributed throughout the film matrices. Incorporation of EuNE in chitosan drastically improved UV-light barrier property of the fabricated composite film by 3 to 6 folds, while maintaining their transparency. The XRD spectra of the fabricated films showed good compatibility between the chitosan and the incorporated active agents. The incorporation of ZnONPs significantly improved their antibacterial properties against foodborne bacteria and tensile strength about 2-folds, whereas incorporation of EuNE and AVG improved DPPH scavenging activities of the chitosan film up to 95 %, respectively.

Comparative physical, antioxidant, and antimicrobial properties of films prepared by dissolving chitosan in bioactive vinegar varieties

Solvent casting following the dissolution of chitosan in aqueous acetic acid is the most widely used method for preparing chitosan films. In this study, an economical and practical way is proposed to improve the physicochemical properties of chitosan films by using vinegar varieties both as solvents and as bioactive additives to improve the properties of the films. Chitosan films were prepared by dissolving chitosan in pomegranate, grape, apple, and hawthorn vinegar. Vinegar contains bioactive phenolics and different organic acids together with acetic acid, depending on the main raw material from which it is obtained. The films' mechanical, optical properties, antioxidant and antimicrobial activities were compared with each other and with the chitosan film prepared by dissolving chitosan in acetic acid. The antioxidant and antimicrobial properties of chitosan films prepared with vinegar increased. The use of vinegar as a solvent increased the UV light barrier properties of the films. Improved antimicrobial, antioxidant, optical, and elastic properties of films prepared by dissolving chitosan in vinegar varieties are promising in applications of these films as potential and economic food packaging materials.

Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging.

The potato chip industry generates brownish frying residues, which are usually landfilled. While spent frying oil has value as biodiesel, the defatted brownish water-soluble extract (BrE) does not yet have an application. In this work, it was hypothesized that BrE can be a source of compounds for active packaging. BrE is composed of carbohydrates (66.9%), protein (5.7%), and a small amount of phenolics and esterified fatty acids. When incorporated into starch-based formulations and casted, BrE at 5%, 10%, and 15% w/w (dry starch weight) conferred a yellowish coloration while maintaining the transparency of neat films. The BrE increased the films' traction resistance, elasticity, and antioxidant activity while decreasing their hydrophilicity. Furthermore, starch/15% BrE-based films showed diminished water vapor and good UV-light barrier properties. Their contact with sliced cheese did not change the products' hardness during storage (14 days). Weight loss of the cheese was observed after 7 days of storage, stabilizing at 6.52%, contrary to the cheese packed in polyamide (PA)/polyethylene (PE), already used in food packaging. The cheese packed in the starch/15% BrE-based films showed a significant yellowish darkening and lower content of volatile oxidation products compared to the PA/PE. Therefore, BrE revealed to have compounds with the potential to tune the performance of starch-based films for food packaging.

Promising nanocomposites for food packaging based on cellulose – PCL films reinforced by using ZnO nanoparticles in an ionic liquid

The fact that most composites consist of polluting synthetic materials has prompted a search for biodegradable replacements based on cellulose fibers and polycaprolactone as potential packaging materials. In this work, we developed a green, efficient approach to rendering hydrophobic polycaprolactone (PCL) compatible with hydrophilic cellulose fibers by using an ionic liquid as a nanowelding agent in the presence of zinc oxide nanoparticles (ZnONPs). Transparent biobased nanocomposite films were thus directly obtained by in situ ring-opening polymerization (ROP) of ε-caprolactone (CL) monomers onto the dissolved cellulose matrix by using the ionic liquid 1-ethyl-3-methylimidazolium acetate ([EMIM]Ac). [EMIM]Ac and ZnONPs were efficiently catalyzed ε-caprolactone ROP under mild conditions. Cellulose-grafted PCL nanocomposite films were obtained by adding variable amounts of CL and ZnONPs to the cellulose matrix. The maximum grafting of 40% was achieved by using 5▒wt% ZnONPs and 70% CL. FTIR spectra confirmed the presence of PCL in the nanocomposites. Also, FE-SEM revealed uniform dispersion of ZnONPs and PCL in the regenerated cellulose matrix, and trapping of nanoparticles in nanofibrils after the cellulose matrix was regenerated. X-ray diffraction (XRD) spectra showed a decreased apparent crystallinity and crystallite size. The XRD results also confirmed that the crystal properties of the nanocomposite films and an all-cellulose composite (ACC) were almost identical. The mechanical, barrier and optical properties of the nanocomposite films were significantly better than those of the ACC film by effect of the incorporation of ZnONPs and PCL especially with 5▒wt% ZnONPs and 70% CL). The nanocomposite films exhibited acceptable antioxidant activity and UV-light barrier properties, so they hold promise for used in food packaging. Nanocomposite films are in fact multifunctional materials with the potential for use in cellulose-based food packaging by virtue of their being transparent and bio-based, and possessing very good water vapor and oxygen barrier properties.

Double-Layered Films Based on Furcellaran, Chitosan, and Gelatin Hydrolysates Enriched with AgNPs in Yerba Mate Extract, Montmorillonite, and Curcumin with Rosemary Essential Oil.

Double-layered active films based on furcellaran (1st layer—FUR), chitosan, and gelatin hydrolysates (2nd layer—CHIT+HGEL) were successfully prepared. Bioactive ingredients were added to the 1st film layer: AgNPs, which were synthesized in situ with yerba mate extract; montmorillonite clay (MMT); and different loads of ethanolic curcumin (CUR) extract enriched with rosemary essential oil (REO). SEM images confirmed the presence of AgNPs with a size distribution of 94.96 ± 3.33 nm throughout the films, and AFM and SEM photos indicated that the higher substance concentrations had rougher and more porous film microstructures. However, the water vapor transmission rate was reduced only at the lowest load of this ingredient. Despite the tensile strength of the films having decreased, the incorporation of the compounds showed a tendency towards reducing the modulus of elasticity, resulting in a lower stiffness of the composites. The addition of CUR and AgNPs improved the UV light barrier properties of the materials. The presented films showed quick reactions to changes in the pH value (from orange to red along with an increase in pH from 2 to 10), which indicates their potential use as indicators for monitoring the freshness of food products. Composite No. 2 showed the highest antimicrobial potential, while none of the presented films showed an antifungal effect. Finally, the antioxidant activities of the films increased dramatically at higher AgNP and CUR loads, suggesting an outstanding potential for active food packaging applications.

Effect of green propolis extract on functional properties of active pectin-based films

Green propolis is an attractive natural source of antioxidant and antimicrobial compounds. In this paper, pectin (P) films incorporated with green propolis extract (PE) (i.e., P/PE films) were prepared by casting. The effect of different PE concentrations (1–3% w/w) on films' physicochemical properties was investigated for the first time. Regardless of the PE concentration added, no significant morphological and structural changes of the P-based films were identified using scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FT-IR) analysis. However, a reduction in the crystallinity of the P films was observed through the X-ray diffraction (XRD) analysis, which was correlated to film tensile strength (TS) reduction from 19.0 (P film) to 14.8 MPa (P/PE3% film). The other mechanical and water vapor barrier properties did not change significantly. However, the incorporation of PE improved UV-light barrier properties of the P films. Additionally, antioxidant activity of the P films (12.6%) considerably increased to 54.8% (P/PE3% film), suggesting the potential of P/PE film to be used as active food packaging. • Pectin (P) films with green propolis extract (PE) were successfully prepared. • The addition of PE to P-based films improved their UV-light barrier properties. • The water vapor barrier of films was not affected by PE. • The tensile strength of the films was reduced with the incorporation of 3% PE. • PE incorporation provided antioxidant activity to P-based films.