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

Heliyon (Jan 2024)

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.

Journal volume & issue: Vol. 10, no. 1
p. e22437

Abstract

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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.

Published in Heliyon

ISSN: 2405-8440 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Science: Science (General); Social Sciences: Social sciences (General)
Website: https://www.cell.com/heliyon/home

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