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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Online Access: | http://eprints.utm.my/106542/1/MohdAziziChe2023_UnlockingtheFullPotentialofClove.pdf http://eprints.utm.my/106542/ http://dx.doi.org/10.3390/pr11082453 |
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my.utm.1065422024-07-09T06:49:32Z http://eprints.utm.my/106542/ Unlocking the full potential of clove (syzygium aromaticum) spice: an overview of extraction techniques, bioactivity, and future opportunities in the food and beverage industry Abdul Aziz, Ahmad Hazim Dwila Nur Rizkiyah, Dwila Nur Rizkiyah Lailatul Qomariyah, Lailatul Qomariyah Irianto, Irianto Che Yunus, Mohd. Azizi icky Rahmana Putra, icky Rahmana Putra Q Science (General) 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 2023-08 Article PeerReviewed application/pdf en http://eprints.utm.my/106542/1/MohdAziziChe2023_UnlockingtheFullPotentialofClove.pdf Abdul Aziz, Ahmad Hazim and Dwila Nur Rizkiyah, Dwila Nur Rizkiyah and Lailatul Qomariyah, Lailatul Qomariyah and Irianto, Irianto and Che Yunus, Mohd. Azizi and icky Rahmana Putra, icky 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 (8). pp. 1-17. ISSN 22279717 http://dx.doi.org/10.3390/pr11082453 DOI:10.3390/pr11082453 |
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Q Science (General) Abdul Aziz, Ahmad Hazim Dwila Nur Rizkiyah, Dwila Nur Rizkiyah Lailatul Qomariyah, Lailatul Qomariyah Irianto, Irianto Che Yunus, Mohd. Azizi icky Rahmana Putra, icky 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 |
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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. |
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Article |
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Abdul Aziz, Ahmad Hazim Dwila Nur Rizkiyah, Dwila Nur Rizkiyah Lailatul Qomariyah, Lailatul Qomariyah Irianto, Irianto Che Yunus, Mohd. Azizi icky Rahmana Putra, icky Rahmana Putra |
author_facet |
Abdul Aziz, Ahmad Hazim Dwila Nur Rizkiyah, Dwila Nur Rizkiyah Lailatul Qomariyah, Lailatul Qomariyah Irianto, Irianto Che Yunus, Mohd. Azizi icky Rahmana Putra, icky Rahmana Putra |
author_sort |
Abdul Aziz, Ahmad Hazim |
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_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_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_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 |
publisher |
MDPI |
publishDate |
2023 |
url |
http://eprints.utm.my/106542/1/MohdAziziChe2023_UnlockingtheFullPotentialofClove.pdf http://eprints.utm.my/106542/ http://dx.doi.org/10.3390/pr11082453 |
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1805880828371140608 |
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13.211869 |