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.
Plants (Basel). 2025 Jun 26;14(13):1958. doi: 10.3390/plants14131958.
The essential oil isolated from clove () 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.
从丁香（）中分离出的精油因其抗菌、抗氧化和止痛特性而被用于食品、医药、化妆品、农业和芳香疗法。本系统评价遵循PRISMA 2020方法，评估丁香精油在肉类和肉制品中的应用，以确定其在预防氧化损伤和提高产品质量方面的有效性。在多个数据库中进行了检索，共获得639项研究。在去除重复项并应用纳入和排除标准后，选择了43篇相关文章。纳入了1999年至2024年期间发表的评估用于人类食用的肉类中丁香精油的研究，排除了关于精油以外的提取物或动物饲料补充剂的研究。研究表明，丁香精油可改善氧化稳定性、色泽保持等参数，并减少硫代巴比妥酸反应性物质等反应性化合物，从而延长肉类和肉制品的保质期并提高其安全性。通过抑制自由基和保护脂质来减少氧化。检测到的主要变异性包括肉类类型、应用方法和储存条件。使用的浓度范围为2.65 mL/kg至5%。尽管所用方法和浓度的变异性是荟萃分析的一个局限性，但研究结果支持丁香精油作为保存肉制品的天然替代品的潜力，满足了消费者对不含合成防腐剂的更安全食品的需求。
