Abstract:
CurryLeaf(Murrayakoenigii)isagreenleafyvegetablenativetoIndia.Curryleaves
arenaturalflavoringagentswithnumeroushealthbenefits.Theaimofthisstudywasto
investigatetheantibacterialeffectsofcurryleaves.Theleavesweredriedatroom
temperatureandpulverizedtomakecurryleafpowder.Thispowderwasusedtoprepare
theextracts.Thecurryleafextractshowedabroadspectrum ofverysignificant
antibacterialactivitybyproducingaclearzoneofinhibitionagainstE.coli.Inthiswork,
thecurryleavesloadedgelatinfilmweresynthesizedandcurryleavesextracthasbeen
successfullyloaded.Thenswellingstudyandexpansionstudyhasbeenperformedand
gelatinfilmwascharacterizedbyFTIRspectroscopyandtheclearzonesofinhibitionin
bacterialsamplesproducedbycurryleafextracts.
