A comprehensive review on clove (
antimicrobial activity
antioxidant
edible coating
essential oil
food applications
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2022
2022
Historique:
received:
06
07
2022
accepted:
22
08
2022
entrez:
3
10
2022
pubmed:
4
10
2022
medline:
4
10
2022
Statut:
epublish
Résumé
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.
Identifiants
pubmed: 36185660
doi: 10.3389/fnut.2022.987674
pmc: PMC9521177
doi:
Types de publication
Journal Article
Review
Langues
eng
Pagination
987674Informations de copyright
Copyright © 2022 Kumar Pandey, Shams, Singh, Dar, Pandiselvam, Rusu and Trif.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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