Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products

Abstract

Clove is a common spice used as a flavorant and natural preservative in food industries due to its rich phenolic constituents like eugenol and eugenol acetate etc. These phenolic constituents possess enormous antioxidant activities, anti-glycation, antinociceptive and antimicrobial properties which enhanced the bioactivities of clove spices. Several in vitro and in vivo assays have been conducted to ascertain the potentials of clove spices as well as its cytotoxicity. Due to its beneficial effects, clove spices have been applied for use in agriculture as insecticides, anesthesia, antioxidants etc. In general, methods used for processing of herbs and spices including clove spices are drying, solvent extraction, microwave assisted extraction, supercritical carbondioxide extraction, ultrasound assisted extraction and microencapsulation. All of these were reviewed and presented in this article. Previous findings on application of spices and herbs in dairy products were eye-opener which suggested that clove spices could be incorporated into dairy products. Consequently, it will help to promote clove spices as potential nutraceutical and food additive in different foods particularly in dairy products.