Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry

Ahmad Hazim Abdul Aziz and Dwila Nur Rizkiyah and Lailatul Qomariyah and Irianto Irianto and Mohd Azizi Che Yunus and Nicky Rahmana Putra (2023) Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry. Processes, 11. pp. 1-17. ISSN 2227-9717

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URL: https://www.mdpi.com/2227-9717/11/8/2453

Abstract

This review article provides an overview of the bioactive compounds of clove, their health benefits, and their potential application in food and beverages. Cloves are rich in phenolic compounds, mainly eugenol, which exhibit antioxidant, anti-inflammatory, antimicrobial, antifungal, and wound-healing properties. Traditional methods of clove extraction, such as Soxhlet and maceration, have limitations. Green extraction methods, such as ultrasound-assisted extraction, pressurised liquid extraction, and microwave-assisted extraction, have shown promising results. The potential application of clove extract in various food and beverage products are also discussed. Finally, future perspectives and challenges for clove extraction are highlighted. Overall, the review highlights the potential of clove extract as a natural source of bioactive compounds for various applications in the food and beverage industry

Item Type:	Article
Keyword:	Clove extraction techniques; eugenol; natural spices; bioactivities; future opportunities
Subjects:	Q Science > QK Botany > QK1-989 Botany > QK1-474.5 General Including geographical distribution T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP670-699 Oils, fats, and waxes
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	ABDULLAH BIN SABUDIN -
Date Deposited:	28 Jun 2024 15:23
Last Modified:	28 Jun 2024 15:23
URI:	https://eprints.ums.edu.my/id/eprint/38993

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