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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...

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Autores principales: Kumar Pandey, Vinay, Shams, Rafeeya, Singh, Rahul, Dar, Aamir Hussain, Pandiselvam, R., Rusu, Alexandru Vasile, Trif, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
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.
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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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