Bioactive properties of clove (Syzygium aromaticum) essential oil nanoemulsion: A comprehensive review
Vinay Kumar Pandey,
Shivangi Srivastava,
Ashish,
Kshirod Kumar Dash,
Rahul Singh,
Aamir Hussain Dar,
Tripti Singh,
Alvina Farooqui,
Ayaz Mukkaram Shaikh,
Bela Kovacs
Affiliations
Vinay Kumar Pandey
Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
Shivangi Srivastava
Department of Food Technology, Harcourt Butler Technical University, Nawabganj, Kanpur, Uttar Pradesh, India
Ashish
Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
Kshirod Kumar Dash
Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, 732141, India; Corresponding author.
Rahul Singh
Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India; Corresponding author.
Aamir Hussain Dar
Department of Food Technology, Islamic University of Science and Technology, Kashmir, India
Tripti Singh
Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India; Department of Food Technology, Harcourt Butler Technical University, Nawabganj, Kanpur, Uttar Pradesh, India; Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, 732141, India; Department of Food Technology, Islamic University of Science and Technology, Kashmir, India; Faculty of Agriculture, Food Science and Environmental Management, Institute of Food Science, University of Debrecen, Debrecen, 4032, Hungary; Department of Biosciences, Integral University, Lucknow, Uttar Pradesh, India
Alvina Farooqui
Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
Ayaz Mukkaram Shaikh
Faculty of Agriculture, Food Science and Environmental Management, Institute of Food Science, University of Debrecen, Debrecen, 4032, Hungary
Bela Kovacs
Faculty of Agriculture, Food Science and Environmental Management, Institute of Food Science, University of Debrecen, Debrecen, 4032, Hungary; Corresponding author.
Syzygium aromaticum, commonly called clove, is a culinary spice with medical uses. Clove is utilized in cosmetics, medicine, gastronomy, and agriculture due to its abundance of bioactive components such as gallic acid, flavonoids, eugenol acetate, and eugenol. Clove essential oil has been revealed to have antibacterial, antinociceptive, antibacterial activities, antifungal, and anticancerous qualities. Anti-inflammatory chemicals, including eugenol and flavonoids, are found in clove that help decrease inflammation and alleviate pain. The anti-inflammatory and analgesic qualities of clove oil have made it a popular natural cure for toothaches and gum discomfort. Due to its therapeutic potential, it has been used as a bioactive ingredient in coating fresh fruits and vegetables. This review article outlines the potential food processing applications of clove essential oil. The chemical structures of components, bioactive properties, and medicinal potential of clove essential oil, including phytochemical importance in food, have also been thoroughly addressed.
