This study aims to introduce the antibacterial and antioxidant activities of the Piper betle Linn oil (PBLO) into chitosan film (pCS), named as pCS-PBLO film. The morphology, structure, and properties of the pCS-PBLO film, along with the PBLO concentration between 0.4% and 1.2% (v/v), were determined. The film surface became rough and heterogeneous with the addition of PBLO, which directly influenced on mechanical strength of the resultant film. The addition of the PBLO did not affect thermal stability but significant effect on flexibility and mobility of the film. Importantly, the film enhanced the UV-protective property and antioxidant activity as incorporated-PBLO. Moreover, the resulting film revealed the great inhibition efficiency against the negative-gram (E. coli, P. aeruginosa, and S. typhi) and positive-gram (S. aureus) bacteria based on phenolic compounds, such as the acetyleugenol, eugenol, 4-allyl-1,2-diacetoxybenzen, and chavicol acetate in PBLO components. In particular, the pCS-PBLO film may extend the shelf life of king oranges up to two weeks at 25 °C that is longer as compared to the uncoated sample and coated with chitosan alone. These results suggest that the pCS-PBLO film can be used as environmental-friendly and effective food packaging material in the future