Antimicrobial Activity of Clove (Syzygium aromaticum) Essential Oil in Meat and Meat Products: A Systematic Review.

Abstract

Background: Clove (Syzygium aromaticum) 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. Methods: 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. Results: 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. Conclusions: 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.