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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Main Authors: 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
Format: Article
Language:English
Published: MDPI 2023
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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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spelling 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
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic Q Science (General)
spellingShingle 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
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.
format Article
author 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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