Antioxidant Application of Clove (<i>Syzygium aromaticum</i>) Essential Oil in Meat and Meat Products: A Systematic Review
2025
Eduardo Valarezo | Guicela Ledesma-Monteros | Ximena Jaramillo-Fierro | Matteo Radice | Miguel Angel Meneses
The essential oil isolated from clove (<i>Syzygium aromaticum</i>) is used in food, medicine, cosmetics, agriculture, and aromatherapy for its antimicrobial, antioxidant, and analgesic properties. This systematic review, following the PRISMA 2020 methodology, evaluates the application of clove essential oil in meat and meat products to determine its effectiveness in preventing oxidative damage and improving product quality. A search was performed in various databases, obtaining 639 studies. After removing duplicates and applying inclusion and exclusion criteria, 43 relevant articles were selected. Studies published between 1999 and 2024 that evaluated clove essential oil in meat for human consumption were included, excluding research on extracts other than essential oil or supplements for animal feed. The studies suggest that clove essential oil improves parameters such as oxidative stability, colour preservation, and the reduction in reactive compounds such as thiobarbituric acid-reactive substances, thereby increasing the shelf life and safety of meat and meat products. Oxidation is reduced through free radical inhibition and lipid protection. The main variability detected includes the type of meat, application method and storage conditions. The concentrations used ranged from 2.65 mL/kg to 5%. Although variability in methodologies and concentrations used is a limitation for meta-analysis, the findings support the potential of clove essential oil as a natural alternative for preserving meat products, responding to consumer demand for safer foods free of synthetic preservatives.
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