Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry
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-healin...
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| Format: | Article |
| Language: | English English |
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MDPI AG
2023
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| Online Access: | https://eprints.ums.edu.my/id/eprint/38993/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/38993/2/FULL%20TEXT.pdf |
| _version_ | 1811136399262351360 |
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| author | Ahmad Hazim Abdul Aziz Dwila Nur Rizkiyah Lailatul Qomariyah Irianto Irianto Mohd Azizi Che Yunus Nicky Rahmana Putra |
| author_facet | Ahmad Hazim Abdul Aziz Dwila Nur Rizkiyah Lailatul Qomariyah Irianto Irianto Mohd Azizi Che Yunus Nicky Rahmana Putra |
| author_sort | Ahmad Hazim Abdul Aziz |
| collection | UMS |
| description | 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 |
| first_indexed | 2024-09-24T00:49:54Z |
| format | Article |
| id | ums.eprints-38993 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-09-24T00:49:54Z |
| publishDate | 2023 |
| publisher | MDPI AG |
| record_format | dspace |
| spelling | ums.eprints-389932024-06-28T07:23:29Z https://eprints.ums.edu.my/id/eprint/38993/ Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry Ahmad Hazim Abdul Aziz Dwila Nur Rizkiyah Lailatul Qomariyah Irianto Irianto Mohd Azizi Che Yunus Nicky Rahmana Putra QK1-474.5 General Including geographical distribution TP670-699 Oils, fats, and waxes 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 MDPI AG 2023 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/38993/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/38993/2/FULL%20TEXT.pdf Ahmad Hazim Abdul Aziz and Dwila Nur Rizkiyah and Lailatul Qomariyah and Irianto Irianto and Mohd Azizi Che Yunus and Nicky Rahmana Putra (2023) Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry. Processes, 11. pp. 1-17. ISSN 2227-9717 https://doi.org/10.3390/pr11082453 |
| spellingShingle | QK1-474.5 General Including geographical distribution TP670-699 Oils, fats, and waxes Ahmad Hazim Abdul Aziz Dwila Nur Rizkiyah Lailatul Qomariyah Irianto Irianto Mohd Azizi Che Yunus Nicky Rahmana Putra Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry |
| title | Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry |
| title_full | Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry |
| title_fullStr | Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry |
| title_full_unstemmed | Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry |
| title_short | Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry |
| title_sort | unlocking the full potential of clove syzygium aromaticum spice an overview of extraction techniques bioactivity and future opportunities in the food and beverage industry |
| topic | QK1-474.5 General Including geographical distribution TP670-699 Oils, fats, and waxes |
| url | https://eprints.ums.edu.my/id/eprint/38993/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/38993/2/FULL%20TEXT.pdf |
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