International Science Community Association Research Journal of Recent Sciences 15 4 2026 10 2 Clove (Syzygium Aromaticum) - A Promising Natural Preservative 33 35 EN M Kushalatha 1 Biochemistry department, Maharani Lakshmi Ammanni College for Women Autonomous, Bangalore, India H R Umesh 2 Biochemistry department, Maharani Lakshmi Ammanni College for Women Autonomous, Bangalore, India B S Jyothsna 1 Department of Botany, Government Science College, N.T. Road, Bangalore-01, Karnataka, India S Deepashree Chaitra 2 Department of Botany, Government Science College, N.T. Road, Bangalore-01, Karnataka, India B. Kavitha 1 Department of Microbiology, Nrupathunga University, Bengaluru, Karnataka, India Kumar M. B. Bindu 2 Department of Microbiology, Nrupathunga University, Bengaluru, Karnataka, India G. Priya 3 Department of Microbiology, Nrupathunga University, Bengaluru, Karnataka, India B. Mamatha 4 Department of Microbiology, Nrupathunga University, Bengaluru, Karnataka, India B. Kavitha 1 Department of Microbiology, Nrupathunga University, Bengaluru, India Yadav R. Vijay 2 Department of Microbiology, Nrupathunga University, Bengaluru, India A. Ankitha 3 Department of Microbiology, Nrupathunga University, Bengaluru, India Kalala José Kalala 1 Laboratory of Electrical Engineering and Electronic, Polytechnic Superior National School, Marien Ngouabi University, Brazzaville, Congo Mobonda Flory Lidinga 2 Laboratory of Electrical Engineering, ISTA-Kinshasa, Democratic Republic of the Congo, DR Congo Kazadi André Bandekela 3 Laboratory of Electrical Engineering, ISTA-Kinshasa, Democratic Republic of the Congo, DR Congo Nsongo Timothée 4 Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Congo Shivendra Tiwari 1 IES, IPS Academy, Indore, MP, India Sanjay Jain 2 UEC, Ujjain, Indore, MP, India Rajendra Sharma 3 UEC, Ujjain, Indore, MP, India Nisha Patidar 1 Department of Engineering Science and Humanities, Chameli Devi Group of Institutions Umikheda, Khandwa Road, Indore, India Nitish Kumar Gupta 2 Department of Applied Chemistry, Shri Govindram Seksaria Institute of Technology and Science, 23 Park Road, Indore, India Harshitha V 1 Department of PG studies in Biotechnology, Nrupathunga University, Bengaluru, India Sarina P Khabade 2 Department of PG studies in Biotechnology, Nrupathunga University, Bengaluru, India Nazia Hassan B 1 Department of Computer Science, Lal Bahadur Shastri Government First Grade College, RT Nagar, Bengaluru, Karnataka, India Sasikala P 2 Department of Computer Science, Lal Bahadur Shastri Government First Grade College, RT Nagar, Bengaluru, Karnataka, India Swarit Gupta 1 Civil Engineering Department, MANIT, Bhopal, 462003, India H. L. Tiwari 2 Civil Engineering Department, MANIT, Bhopal, 462003, India Sai Shikha Naidu 1 School of Studies in Physics, Samrat Vikramaditya Vishwavidyalaya, Ujjain, India Swati Dubey 2 School of Studies in Physics, Samrat Vikramaditya Vishwavidyalaya, Ujjain, India Himanshi Joshi 1 Department of Engineering Chemistry, LNCT University, Bhopal, MP, India Arti Malviya 2 Department of Engineering Chemistry, LNCT University, Bhopal, MP, India > Review Paper 2026 4 4 2026 10 2 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. Copyright@ International Science Community Association