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

Abstract 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.