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A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications
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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9521177/ https://www.ncbi.nlm.nih.gov/pubmed/36185660 http://dx.doi.org/10.3389/fnut.2022.987674 |
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author | Kumar Pandey, Vinay Shams, Rafeeya Singh, Rahul Dar, Aamir Hussain Pandiselvam, R. Rusu, Alexandru Vasile Trif, Monica |
author_facet | Kumar Pandey, Vinay Shams, Rafeeya Singh, Rahul Dar, Aamir Hussain Pandiselvam, R. Rusu, Alexandru Vasile Trif, Monica |
author_sort | Kumar Pandey, Vinay |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-9521177 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-95211772022-09-30 A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications Kumar Pandey, Vinay Shams, Rafeeya Singh, Rahul Dar, Aamir Hussain Pandiselvam, R. Rusu, Alexandru Vasile Trif, Monica Front Nutr Nutrition 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. Frontiers Media S.A. 2022-09-15 /pmc/articles/PMC9521177/ /pubmed/36185660 http://dx.doi.org/10.3389/fnut.2022.987674 Text en Copyright © 2022 Kumar Pandey, Shams, Singh, Dar, Pandiselvam, Rusu and Trif. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Kumar Pandey, Vinay Shams, Rafeeya Singh, Rahul Dar, Aamir Hussain Pandiselvam, R. Rusu, Alexandru Vasile Trif, Monica A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications |
title | A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications |
title_full | A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications |
title_fullStr | A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications |
title_full_unstemmed | A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications |
title_short | A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications |
title_sort | comprehensive review on clove (caryophyllus aromaticus l.) essential oil and its significance in the formulation of edible coatings for potential food applications |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9521177/ https://www.ncbi.nlm.nih.gov/pubmed/36185660 http://dx.doi.org/10.3389/fnut.2022.987674 |
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