Food applications of clove (Syzygium aromaticum) extracts

Abstract

Medicinal plants, especially spices, are rich sources of bioactive compounds such as phenolics, carotenoids, fatty acids, etc. The extraction and purification of these bioactive components and using them in different food and pharmaceutical applications have attracted the attention of researchers. Syzygium aromaticum (clove) belongs to the Myrtaceae family and is a valuable spice among all spices grown globally. Clove has been used as a food preservative and has also been used for medicinal properties since ancient times. Nowadays, dried cloves are used as a condiment or spice in various food products and pharmaceutical applications. Eugenol is an important component of clove and is used against different pathogens. Different extracts containing various bioactive compounds from cloves have been used in food applications, especially meat and meat products. This chapter gives insight into the usage areas of different clove extracts in the food industry. © 2022 Elsevier Inc. All rights reserved.