Valarezo Eduardo, Ledesma-Monteros Guicela, Jaramillo-Fierro Ximena, Radice Matteo, Meneses Miguel Angel
Departamento de Química, Universidad Técnica Particular de Loja, Loja 1101608, Ecuador.
Carrera de Alimentos, Universidad Técnica Particular de Loja, Loja 1101608, Ecuador.
Antibiotics (Basel). 2025 May 11;14(5):494. doi: 10.3390/antibiotics14050494.
Clove () essential oil is widely recognized for its potent antimicrobial properties, making it a valuable natural preservative in food products, particularly in meat and meat derivatives, where it helps extend shelf life and enhance food safety. This systematic review aims to evaluate the application of clove essential oil in meat and meat products, following the PRISMA 2020 methodology, to analyze its antimicrobial efficacy and its impact on the preservation of these products. The information search was carried out in the PubMed, ScienceDirect, SCOPUS, and Web of Science databases and included research articles in English published between 1999 and 2024, and 37 studies were confirmed as eligible. Due to the heterogeneity of methodologies and concentrations evaluated, a narrative analysis was chosen, organizing the studies into three categories according to the application of the essential oil: direct addition, use in edible films and coatings, and encapsulation. The analysis included the main components of the essential oil, the activity analysis method, a concentration evaluation, storage conditions, the activities obtained, and a sensory evaluation. However, variability in methodologies and concentrations made direct comparison between studies difficult. Overall, this review confirms the effectiveness of clove essential oil in preserving meat and meat products but highlights the need to standardize its concentration and application conditions to optimize its use in the food industry.
丁香（）精油因其强大的抗菌特性而被广泛认可，这使其成为食品中一种有价值的天然防腐剂，尤其是在肉类和肉类衍生物中，它有助于延长保质期并提高食品安全。本系统评价旨在遵循PRISMA 2020方法评估丁香精油在肉类和肉类制品中的应用，分析其抗菌效果及其对这些产品保存的影响。信息检索在PubMed、ScienceDirect、SCOPUS和Web of Science数据库中进行，纳入了1999年至2024年间发表的英文研究文章，37项研究被确认为符合条件。由于所评估的方法和浓度存在异质性，因此选择了叙述性分析，根据精油的应用将研究分为三类：直接添加、用于可食用薄膜和涂层以及包封。分析内容包括精油的主要成分、活性分析方法、浓度评估、储存条件、获得的活性以及感官评价。然而，方法和浓度的差异使得不同研究之间难以进行直接比较。总体而言，本综述证实了丁香精油在肉类和肉类制品保鲜方面的有效性，但强调需要规范其浓度和应用条件，以优化其在食品工业中的使用。
