A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications

Abstract

Many studies have demonstrated the use of synthetic preservatives and chemical additives in food is causing poisoning, cancer, and other degenerative disorders. New solutions for food preservation with quality maintenance are currently emerging. As a result, public concern has grown, as they desire to eat healthier products that use natural preservatives and compounds rather than synthetic ones. Clove is a highly prized spice used as a food preservative and for a variety of therapeutic reasons. Clove essential oil and its principal active component, eugenol, indicate antibacterial and antifungal action, aromaticity, and safety as promising and valuable antiseptics in the food sector. Clove essential oil and eugenol are found to have strong inhibition effects on a variety of food-source bacteria, and the mechanisms are linked to lowering migration and adhesion, as well as blocking the creation of biofilm and various virulence factors. This review emphasizes the importance of CEO (clove essential oil) in the food industry and how it can be explored with edible coatings to deliver its functional properties in food preservation.

Evaluation of Sensory Profile of Milk Analogs Containing Clove Oil: A Preliminary Study

“…In general, oil plays an important vital role in human nutrition, various bioactive materials, essential fatty acids, flavor materials, and so on [1,2]. Among a variety of oil, clove oil was a plentiful resource of omega-3 polyunsaturated fatty acids, and also could be easily extracted using traditional method [1].…”

“…Among a variety of oil, clove oil was a plentiful resource of omega-3 polyunsaturated fatty acids, and also could be easily extracted using traditional method [1]. As already known, clove belonged to the family of Myrtaceae and was commonly called Eugenia caryophyllata herb [2,3]. In clove oil, phenylpropanoid (eugenol) and its derivatives accounted for most, but humulene and caryophyllene were found to be small [4].…”

“…Various bioactive functions of clove oil according to various research results so far are summarized in detail in Fig. 1 [1][2][3][4][5][6][7].…”

“…In other words, various biochemical properties of clove oil have the function of analgesic, antibacterial, anticancer, antioxidant, insecticide, preservative, and so on [1][2][3][4][5][6][7]. For these reasons, clove oil will be widely applied to various industries (biomedicine, cosmetics, food, hygiene, packaging, pharmaceuticals) in the future.…”

Antibacterial Activity of Syzygium aromaticum (Clove) Bud Oil and Its Interaction with Imipenem in Controlling Wound Infections in Rats Caused by Methicillin-Resistant Staphylococcus aureus

“…It is now cultivated worldwide as a flavoring agent, for medicinal purposes, and for use in perfumes [ 8 ]. It is widely used as a food preservative due to its antimicrobial properties [ 9 ]. Apart from its antimicrobial properties, antioxidant, analgesic, anesthetic, anti-inflammatory, and insecticidal activity have been reported [ 10 ].…”