Development of antibacterial edible films for food packaging using tragacanth gum, carrageenan, and clove essential oil.

Biodegradable films have been developed to tackle the problem of environmental
pollution caused by food packaging waste. However, microbial growth
in these films can lead to food spoilage and pose a threat to health. This study
aimed to create antibacterial edible films using tragacanth gum, carrageenan,
and clove essential oil (CEO) to prevent microbial growth. The influence of
various concentrations of CEO (10%, 20%, and 30 w/w%) on the physical, optical,
mechanical, antimicrobial, biodegradability properties and packaging of
these films was examined. The results indicated that the addition of CEO
enhanced film elongation, whereas it reduced tensile strength and Young's
modulus. Fourier transform infrared and X-ray diffraction analyses revealed
an interaction between the CEO and tragacanth gum/carrageenan. Incorporating
CEO reduced the films' moisture content and water vapor permeability,
while increasing their antimicrobial and antioxidant effects. The films containing
30% CEO exhibited a strong inhibitory effect against both Escherichia coli
and Bacillus. The incorporation of CEO into tragacanth gum/carrageenan
enhanced the film's properties, making it suitable for packaging edible food
items. This study fills a gap by providing a sustainable solution to mitigate
microbial growth in biodegradable food packing materials.