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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. Keywords: essential oil, edible coating, antimicrobial activity, food applications, antioxidant.
Clove is the common name for the herb Eugenia caryophyllata , belonging to the Myrtaceae family. A range of bioactive compounds, including some potent antioxidants and antimicrobials, are present in cloves, which are the dried flower buds of the clove tree 1. Scientists reported that clove essential oil CEO is primarily composed of phenylpropanoids namely eugenol and its derivatives, with low amounts of -humulene and -caryophyllene chemical components 2.
