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Food safety and control are fundamental public health issues that maintain consumer confidence and protection. This design (management) requires monitoring production, processing, and conservation processes while limiting microbiological, chemical, and physical risks. In this context, clove essential oil, a bioactive essence with a broad spectrum of biological activities, is increasingly studied as a natural biopreservative in innovative food safety strategies. This study reports the encapsulation of this oil into a nanoemulsion at concentrations of 10 mg/mL, 1 mg/mL, and 0.1 mg/mL. Dynamic light scattering, zeta potential, polydispersity index, and particle size all demonstrated optimal morphology and a stable system. The nanoformulation significantly improves the antioxidant activity of clove essential oil, even at high dilutions, while protecting the degradation of natural active ingredients and ensuring controlled release. This nanoemulsion exhibits a moderate antimicrobial effect against various resistant pathogenic bacteria and fungi. However, at a concentration of 10 mg/mL, it showed a 100 % antibiofilm effect against both Gram-positive and Gram-negative bacteria. This nanoemulsion demonstrated significant potential to prevent surface adhesion against all bacteria tested, except L. monocytogenes . This research reveals crucial information about an innovative natural nanoemulsion for food safety and control, unveiling its antioxidant, anti-adhesive, and anti-biofilm potential against resistant pathogens. These results represent a promising step forward in reducing contamination risks and extending shelf life without altering organoleptic properties, offering environmental benefits and hygiene practices while targeting sustainable industrial applications to increase food safety.
Bnina et al. (Sat,) studied this question.