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Clove (Syzygium Aromaticum) - A Promising Natural Preservative

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Author Affiliations

  • 1Department of Engineering Chemistry, LNCT University, Bhopal, MP, India
  • 2Department of Engineering Chemistry, LNCT University, Bhopal, MP, India

Res. J. Recent Sci., Volume 15, Issue (4), Pages 33-35, October,2 (2026)

Abstract

Presently, people are looking for refuge within nature, mostly from plant, to prevent the food from decaying due to the turmoil in class II preservatives and their impact on both human health and environment. Clove is a natural preservative with an abundance of health benefits, mainly eugenol which is responsible for its strong preservative properties and other components of the plant. The major findings of this review are that cloves and various parts of the plant can be utilized to preserve food. The preservative action is mainly due to degradation of microbial cell membranes, inhibition of enzyme activities, and interference with the metabolic processes of microbes. In addition, clove has notable antioxidant activity, which helps reduce lipid oxidation and preserve quality during storage. Recent formulation techniques, such as nanoemulsion and compact techniques, are considered to enhance the stability, bioavailability, and efficacy of preservatives using clove, while decreasing problems related to unstable and strong scent. Clove is a natural preservative that is a potential candidate for eco-friendly packaging and food preservation, based on the information available. Additional studies are required to improve formulation, assess long-term safety, and broaden the application of clove in eco-friendly and biodegradable preservation technologies.

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