Development of antibacterial structures and films using clove bud powder

The use of natural antimicrobial (AM) agents in the food packaging industry has been the focus of providing a safe and effective method in protecting and delivering food to the consumer. This study investigates natural materials such as clove bud powder (Syzygium aromaticum) to determine its AM activity against Gram-negative Escherichia coli (E. coli) (DH5α) and Gram-positive Listeria innocua (L. innocua) (LSPQ3284) and Staphylococcus aureus (S. aureus) (54–73) microorganisms. The lowest concentration of clove bud powder preventing the growth of a microorganism after 24 h incubation was considered as the minimum inhibitory concentration (MIC) and the values of the minimum bactericidal concentration (MBC) was determined as well. The clove bud powder was prepared and coated onto LDPE films to evaluate its AM activity for food packaging applications. It was found that the clove bud powder inhibited the growth of the tested microorganisms. An LDPE film embedded with the clove bud powder by coating twice showed the best AM effects against E. coli bacteria.