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

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2023.36810

Published Article

LAPSE:2023.36810

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

September 21, 2023

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.

Record ID

LAPSE:2023.36810

Keywords

bioactivities, clove extraction techniques, eugenol, future opportunities, natural spices

Subject

Food & Agricultural Processes

Suggested Citation

Abdul Aziz AH, Rizkiyah DN, Qomariyah L, Irianto I, Che Yunus MA, Putra NR. Unlocking the Full Potential of Clove (Syzygium aromaticum) Spice: An Overview of Extraction Techniques, Bioactivity, and Future Opportunities in the Food and Beverage Industry. (2023). LAPSE:2023.36810

Author Affiliations

Abdul Aziz AH: Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia [ORCID]
Rizkiyah DN: Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, Malaysia
Qomariyah L: Department of Industrial Chemical Engineering, Institut Teknologi Sepuluh Nopember, Surabaya 60111, Indonesia
Irianto I: Department General Education, Faculty of Resilience, Rabdan Academy, Abu Dhabi 22401, United Arab Emirates [ORCID]
Che Yunus MA: Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, Malaysia [ORCID]
Putra NR: Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia (UTM), Johor Bahru 81310, Malaysia; National Research and Innovation Agency, Jakarta Pusat 10340, Indonesia [ORCID]

Journal Name

Processes

Volume

11

Issue

8

First Page

2453

Year

2023

Publication Date

2023-08-15