Eugenol is the major constituinte of clove essential oil and due to its functional properties it has been widely used in the food industry. One of it properties is its antimicrobial activity, but its use in food becomes limited mainly because of its fragility to external conditions. Thus, the microencapsulation of eugenol is seen as an alternative for its application in food. In addition, whey protein can be used adding value to the final product, reducing damage to the environment as it is a residue from the dairy industry, and also conferring antimicrobial properties. In this way, eugenol microparticles coated with isolated whey protein were designed to inhibit the growth of Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium. The microparticles were prepared using the microencapsulation technique called external ionic gelation using the encapsulato equipment and the covered with whey protein isolated. Regarding the physicochemical properties, the microparticles were characterized by dynamic light scattering (DLS), optical microscopy (MO) and scanning eléctron microscopy (SEM). The encapsulates showed a spherical, homogeneous morphology and a mean size of 281.6 ± 0.5 µm, Where the protein coating process increased the diameter of the microparticles. The encapsulation efficiency and the protein coverage efficiency were also evaluated and the results showed that the microparticles obtained high encapsulation efficiency (84%), in addition to confirming the presence of protein on the surface of the microparticles through qualitative analysis and quantitative. Finally, the antimicrobial activity of microparticles against bacterial strains was evaluated and it was possible to observe that the microencapsulation technique and protein coating were able to maximize the antimicrobial activity of eugenol, in addition to inhibiting the growth of Gram-positive and Gram-negative bacteria. Overall, the results found in this study suggest that the elaborated microparticles are suitable for inhibiting the growth of pathogenic microorganisms.