The application of clove extracts as a potential functional component in active food packaging materials and model food systems: A mini-review

Cloves, a commonly used spice, are a significant source of bioactive compounds such as flavonoids, hydroxybenzoic acids, hydroxycinnamic acids, and others. The major phenolic constituents in cloves are eugenol, eugenyl acetate, and caryophyllene, which contribute to their high antioxidant activity. The antioxidant activity of cloves can confer protection to the human body against free radicals and chronic diseases. In addition, cloves are able to increase the shelf life of food products by hindering lipid peroxidation, which frequently occurs during food processing and storage. Cloves were also found to exhibit bactericidal activity, which makes them a suitable candidate for application in food preservation. This review covers the phytochemical activities of cloves, such as antioxidant and antimicrobial activity. These phytochemical activities are crucial for the development of cloves as functional additives in food packaging materials and model food systems, which could potentially satisfy the growing needs of consumers in the nutritional and safety aspects of food.