A review on olive and clove: Promising natural additives for seafood preservation

Abstract

As fish is highly perishable due to rapid chemical and microbial changes, a large portion of total fish products are wasted. To ensure safe fish foods for human being and proper utilization of total production of fish, various natural preservatives can play an important role. This study provides the summary of the potentiality of olive and clove extracts rich in bioactive compounds such as phenols and flavonoids that possess antimicrobial and antioxidant properties. The study summarizes research findings on the effectiveness of these extracts in reducing chemical deterioration (e.g., TVB-N, TBA, and peroxide values) and microbial spoilage in fishery products during refrigeration. Olive and clove extracts can serve as a natural means of preservation of fish products as they contain various bioactive natural compounds in good ratios which can reduce both chemical and microbial deterioration. Additionally, the use of olive and clove extracts in active food packaging and edible films demonstrates promising results in extending shelf life. Synergistic effects of combining these extracts were also reported to enhance preservation outcomes. It is also important to be aware of the use of these preservatives due to various limitations described in various research and regulatory aspects should also be strictly followed. Despite their potential, challenges like sensory changes and dosage optimization limit the wider use of olive and clove extracts. Improved extraction methods, dose standardization, and clear regulatory guidelines are needed to ensure their safe and effective application in fish preservation. This study has drawn the overview of the effectiveness of olive and clove extracts having bioactive natural compounds on the perishable food items resulting preservation.