TY - JOUR
T1 - Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice
T2 - An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry
AU - Abdul Aziz, Ahmad Hazim
AU - Rizkiyah, Dwila Nur
AU - Qomariyah, Lailatul
AU - Irianto, Irianto
AU - Che Yunus, Mohd Azizi
AU - Putra, Nicky Rahmana
N1 - Publisher Copyright:
© 2023 by the authors.
PY - 2023/8
Y1 - 2023/8
N2 - 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.
AB - 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.
KW - bioactivities
KW - clove extraction techniques
KW - eugenol
KW - future opportunities
KW - natural spices
UR - http://www.scopus.com/inward/record.url?scp=85168869530&partnerID=8YFLogxK
U2 - 10.3390/pr11082453
DO - 10.3390/pr11082453
M3 - Review article
AN - SCOPUS:85168869530
SN - 2227-9717
VL - 11
JO - Processes
JF - Processes
IS - 8
M1 - 2453
ER -