{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,23]],"date-time":"2026-04-23T08:04:18Z","timestamp":1776931458159,"version":"3.51.2"},"reference-count":91,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2024,2,6]],"date-time":"2024-02-06T00:00:00Z","timestamp":1707177600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"ICAPP\u2014Research in Alentejo Black Pork Meat","award":["POCI-01-0247-FEDER-072109"],"award-info":[{"award-number":["POCI-01-0247-FEDER-072109"]}]},{"name":"ICAPP\u2014Research in Alentejo Black Pork Meat","award":["UIDB\/05183\/2020 (MED)"],"award-info":[{"award-number":["UIDB\/05183\/2020 (MED)"]}]},{"name":"ICAPP\u2014Research in Alentejo Black Pork Meat","award":["2021.07663.BD"],"award-info":[{"award-number":["2021.07663.BD"]}]},{"name":"European Regional Development Fund (FEDER) through Compete 2020\u2014Competitiveness and Internationalization Operational Program (POCI)","award":["POCI-01-0247-FEDER-072109"],"award-info":[{"award-number":["POCI-01-0247-FEDER-072109"]}]},{"name":"European Regional Development Fund (FEDER) through Compete 2020\u2014Competitiveness and Internationalization Operational Program (POCI)","award":["UIDB\/05183\/2020 (MED)"],"award-info":[{"award-number":["UIDB\/05183\/2020 (MED)"]}]},{"name":"European Regional Development Fund (FEDER) through Compete 2020\u2014Competitiveness and Internationalization Operational Program (POCI)","award":["2021.07663.BD"],"award-info":[{"award-number":["2021.07663.BD"]}]},{"name":"National Funds through FCT\u2014Foundation for Science and Technology","award":["POCI-01-0247-FEDER-072109"],"award-info":[{"award-number":["POCI-01-0247-FEDER-072109"]}]},{"name":"National Funds through FCT\u2014Foundation for Science and Technology","award":["UIDB\/05183\/2020 (MED)"],"award-info":[{"award-number":["UIDB\/05183\/2020 (MED)"]}]},{"name":"National Funds through FCT\u2014Foundation for Science and Technology","award":["2021.07663.BD"],"award-info":[{"award-number":["2021.07663.BD"]}]},{"name":"FCT\u2014Foundation for Science and Technology","award":["POCI-01-0247-FEDER-072109"],"award-info":[{"award-number":["POCI-01-0247-FEDER-072109"]}]},{"name":"FCT\u2014Foundation for Science and Technology","award":["UIDB\/05183\/2020 (MED)"],"award-info":[{"award-number":["UIDB\/05183\/2020 (MED)"]}]},{"name":"FCT\u2014Foundation for Science and Technology","award":["2021.07663.BD"],"award-info":[{"award-number":["2021.07663.BD"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Biosciences"],"abstract":"<jats:p>Consumers are looking for safer and more natural food options that are produced through natural methods without using synthetic preservatives. They also desire extended shelf life for their food products. Several medicinal and aromatic plants species combine food, spice, aromatic, and medicinal recognized attributes. The essential oils from these plants contain a unique mixture of compounds specific to each plant, showing notable antioxidant and antimicrobial properties. Essential oils are used widely as they are environmentally friendly, non-toxic, and biodegradable substitutes for harsh chemical preservatives. Thyme and clove are aromatic plants commonly used in traditional gastronomy, particularly in meat-based recipes. The preservation effects of these essential oils on fresh meat have not been widely studied. Therefore, the aim of this study is to review the use of thyme and clove essential oils in meat preservation, with particular emphasis on their antioxidant properties to mitigate lipid and protein oxidation. Different strategies have been used to boost the effects of essential oils in foods, which include mixtures of essential oils, encapsulation and nanoemulsification techniques, with or without edible coatings. The final objective is to promote the wide use of essential oils for meat preservation, eventually in combination with other innovative approaches.<\/jats:p>","DOI":"10.3390\/applbiosci3010006","type":"journal-article","created":{"date-parts":[[2024,2,7]],"date-time":"2024-02-07T06:12:58Z","timestamp":1707286378000},"page":"87-101","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":44,"title":["The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation\u2014An Overview"],"prefix":"10.3390","volume":"3","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0173-5212","authenticated-orcid":false,"given":"Sara","family":"Ricardo-Rodrigues","sequence":"first","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, IIFA-Institute for Advanced Studies and Research, University of \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6682-6735","authenticated-orcid":false,"given":"Maria In\u00eas","family":"Rouxinol","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, IIFA-Institute for Advanced Studies and Research, University of \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7442-6456","authenticated-orcid":false,"given":"Ana Cristina","family":"Agulheiro-Santos","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, IIFA-Institute for Advanced Studies and Research, University of \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Department of Plant Science, School of Sciences and Technology, University of \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3288-0869","authenticated-orcid":false,"given":"Maria Eduarda","family":"Potes","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, IIFA-Institute for Advanced Studies and Research, University of \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Department of Veterinary Medicine, School of Sciences and Technology, University of \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3900-5592","authenticated-orcid":false,"given":"Marta","family":"Laranjo","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, IIFA-Institute for Advanced Studies and Research, University of \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Department of Veterinary Medicine, School of Sciences and Technology, University of \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0877-0101","authenticated-orcid":false,"given":"Miguel","family":"Elias","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, IIFA-Institute for Advanced Studies and Research, University of \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"},{"name":"Department of Plant Science, School of Sciences and Technology, University of \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1007\/s10661-021-09707-6","article-title":"Environmental regionalization and endemic plant distribution in the Maghreb","volume":"194","author":"Walas","year":"2022","journal-title":"Environ. Monit. Assess."},{"key":"ref_2","unstructured":"Ozturk, M., and Ameenah, G.-F.B. (2014). Medicinal and Aromatic Plants of the World. Encyclopedia of Life Support. Systems (EOLSS), Developed under the Auspices of the UNESCO, Eolss Publishers."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Hyldgaard, M., Mygind, T., and Meyer, R.L. (2012). Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components. Front. Microbiol., 3.","DOI":"10.3389\/fmicb.2012.00012"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"156","DOI":"10.1016\/j.foodres.2018.07.014","article-title":"Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review","volume":"113","author":"Pateiro","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_5","first-page":"11","article-title":"A Mini-Review on Encapsulation of Essential Oils","volume":"7","author":"Helbig","year":"2018","journal-title":"J. Anal. Pharm. Res."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"309","DOI":"10.1016\/j.ijantimicag.2018.04.024","article-title":"Plant nutraceuticals as antimicrobial agents in food preservation: Terpenoids, polyphenols and thiols","volume":"52","year":"2018","journal-title":"Int. J. Antimicrob. Agents"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"446","DOI":"10.1016\/j.fct.2007.09.106","article-title":"Biological effects of essential oils\u2014A review","volume":"46","author":"Bakkali","year":"2008","journal-title":"Food Chem. Toxicol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"577287","DOI":"10.3389\/fnut.2020.577287","article-title":"Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products","volume":"7","author":"Yousefi","year":"2020","journal-title":"Front. Nutr."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Dhifi, W., Bellili, S., Jazi, S., Bahloul, N., and Mnif, W. (2016). Essential Oils\u2019 Chemical Characterization and Investigation of Some Biological Activities: A Critical Review. Medicines, 3.","DOI":"10.3390\/medicines3040025"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Santana de Oliveira, M., and Andrade, E.H.A. (2022). Essential Oils-Advances in Extractions and Biological Applications Commercial, Intechopen.","DOI":"10.5772\/intechopen.98130"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"108463","DOI":"10.1016\/j.meatsci.2021.108463","article-title":"Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products","volume":"176","author":"Bernardes","year":"2021","journal-title":"Meat Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"101332","DOI":"10.1016\/j.scp.2023.101332","article-title":"Subcritical water extraction of essential oils and plant oils","volume":"36","author":"Rivas","year":"2023","journal-title":"Sustain. Chem. Pharm."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"e14278","DOI":"10.1111\/jfpp.14278","article-title":"Essential oils of aromatic and medicinal plants play a role in food safety","volume":"46","author":"Laranjo","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Adelakun, O.E., Oyelade, O.J., and Olanipekun, B.F. (2016). Essential Oils in Food Preservation, Flavor and Safety, Elsevier Inc.","DOI":"10.1016\/B978-0-12-416641-7.00007-9"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.gaost.2019.03.001","article-title":"Role of essential oils in food safety: Antimicrobial and antioxidant applications","volume":"2","author":"Bhavaniramya","year":"2019","journal-title":"Grain Oil Sci. Technol."},{"key":"ref_16","unstructured":"M\u00e9ndez-Vilas, A. (2017). Antimicrobial Research: Novel Bioknowledge and Educational Programs, Formatex Research Center."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"e12472","DOI":"10.1016\/j.heliyon.2022.e12472","article-title":"Essential oils and their active components applied as: Free, encapsulated and in hurdle technology to fight microbial contaminations. A review","volume":"8","author":"Yammine","year":"2022","journal-title":"Heliyon"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1111\/1541-4337.12006","article-title":"Stability of essential oils: A review","volume":"12","author":"Turek","year":"2013","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"877","DOI":"10.1007\/s11694-017-9702-3","article-title":"Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices","volume":"12","author":"Naeem","year":"2018","journal-title":"J. Food Meas. Charact."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Halat, D.H., Krayem, M., Khaled, S., and Younes, S. (2022). A Focused Insight into Thyme: Biological, Chemical, and Therapeutic Properties of an Indigenous Mediterranean Herb. Nutrients, 14.","DOI":"10.3390\/nu14102104"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Sadgrove, N.J., Padilla-Gonz\u00e1lez, G.F., and Phumthum, M. (2022). Fundamental Chemistry of Essential Oils and Volatile Organic Compounds, Methods of Analysis and Authentication. Plants, 11.","DOI":"10.3390\/plants11060789"},{"key":"ref_22","unstructured":"Breitmaier, E. (2008). Terpenes: Flavors, Fragrances, Pharmaca, Pheromones, Wiley-VCH."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Ramawat, K.G., and M\u00e9rillon, J.-M. (2013). Natural Products: Phytochemistry, Botany and Metabolism of Alkaloids, Phenolics and Terpenes, Springer.","DOI":"10.1007\/978-3-642-22144-6"},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Ninkuu, V., Zhang, L., Yan, J., Fu, Z., Yang, T., and Zeng, H. (2021). Biochemistry of terpenes and recent advances in plant protection. Int. J. Mol. Sci., 22.","DOI":"10.3390\/ijms22115710"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1230664","DOI":"10.3389\/fpls.2023.1230664","article-title":"Editorial: Phenylpropanoid biosynthesis in plants","volume":"14","author":"Rahim","year":"2023","journal-title":"Front. Plant Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1093\/mp\/ssp106","article-title":"Phenylpropanoid biosynthesis","volume":"3","author":"Vogt","year":"2010","journal-title":"Mol. Plant"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1610","DOI":"10.3389\/fpls.2018.01610","article-title":"The Phenylpropanoid Case\u2013It Is Transport That Matters","volume":"9","year":"2018","journal-title":"Front. Plant Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"63","DOI":"10.29252\/jhehp.1.2.63","article-title":"The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products; A Review","volume":"1","author":"Aminzare","year":"2016","journal-title":"J. Hum. Environ. Health Promot."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Chivandi, E., Dangarembizi, R., Nyakudya, T.T., and Erlwanger, K.H. (2015). Use of Essential Oils as a Preservative of Meat, Elsevier Inc.","DOI":"10.1016\/B978-0-12-416641-7.00008-0"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Zhang, L., and Piao, X. (2023). Use of aromatic plant-derived essential oils in meat and derived products: Phytochemical compositions, functional properties, and encapsulation. Food Biosci., 53.","DOI":"10.1016\/j.fbio.2023.102520"},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Schneider, G., Steinbach, A., Putics, \u00c1., Solti-Hodov\u00e1n, \u00c1., and Palkovics, T. (2023). Potential of Essential Oils in the Control of Listeria monocytogenes. Microorganisms, 11.","DOI":"10.3390\/microorganisms11061364"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"114575","DOI":"10.1016\/j.lwt.2023.114575","article-title":"A promising insight into the inhibition of lipid oxidation, protein degradation and biogenic amine accumulation in postmortem fish: Functional glazing layers of modified bio-polymer","volume":"177","author":"Hui","year":"2023","journal-title":"LWT"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Salan\u021b\u0103, L.C., and Cropotova, J. (2022). An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. Plants, 11.","DOI":"10.3390\/plants11192488"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"421","DOI":"10.1016\/j.tifs.2022.10.012","article-title":"Recent trends in the application of essential oils: The next generation of food preservation and food packaging","volume":"129","author":"Rout","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Navr\u00e1tilov\u00e1, B., \u0160v\u00e9carov\u00e1, M., Bedn\u00e1\u0159, J., and Ond\u0159ej, V. (2021). In vitro polyploidization of Thymus vulgaris L. And its effect on composition of essential oils. Agronomy, 11.","DOI":"10.3390\/agronomy11030596"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"109095","DOI":"10.1016\/j.scienta.2019.109095","article-title":"Autopolyploidy effect on morphological variation and essential oil content in Thymus vulgaris L.","volume":"263","author":"Fernandez","year":"2020","journal-title":"Sci. Hortic."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1016\/j.foodchem.2014.10.042","article-title":"Plants belonging to the genus Thymus as antibacterial agents: From farm to pharmacy","volume":"173","author":"Nabavi","year":"2015","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Nieto, G. (2020). A review on applications and uses of thymus in the food industry. Plants, 9.","DOI":"10.3390\/plants9080961"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"635","DOI":"10.4236\/ijcm.2015.69084","article-title":"The Application of Medicinal Plants in Traditional and Modern Medicine: A Review of Thymus vulgaris","volume":"6","author":"Hosseinzadeh","year":"2015","journal-title":"Int. J. Clin. Med."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"681","DOI":"10.1016\/j.foodcont.2007.07.007","article-title":"Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils","volume":"19","author":"Rota","year":"2008","journal-title":"Food Control"},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Galovi\u010dov\u00e1, L., Borotov\u00e1, P., Valkov\u00e1, V., Vukovic, N.L., Vukic, M., \u0160tef\u00e1nikov\u00e1, J., \u010e\u00faranov\u00e1, H., Kowalczewski, P.\u0141., \u010cmikov\u00e1, N., and Ka\u010d\u00e1niov\u00e1, M. (2021). Thymus vulgaris essential oil and its biological activity. Plants, 10.","DOI":"10.3390\/plants10091959"},{"key":"ref_42","first-page":"56","article-title":"Thymus vulgaris essential oil: Chemical composition and antimicrobial activity","volume":"7","author":"Jianu","year":"2014","journal-title":"J. Med. Life"},{"key":"ref_43","first-page":"433","article-title":"Chemical Composition, Antibacterial and Antioxidant Activities of Thyme Essential Oil (Thymus vulgaris)","volume":"9","author":"Aljabeili","year":"2018","journal-title":"Food Nutr. Sci."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"491","DOI":"10.1111\/j.1439-0434.1996.tb00330.x","article-title":"Effects of essential oils on phytopathogenic fungi in vitro","volume":"144","author":"Zambonelli","year":"1996","journal-title":"J. Phytopathol."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1046\/j.1365-2672.2000.00969.x","article-title":"Antimicrobial agents from plants: Antibacterial activity of plant volatile oils","volume":"88","author":"Dorman","year":"2000","journal-title":"J. Appl. Microbiol."},{"key":"ref_46","first-page":"153","article-title":"The influence of extracts and essential oils from various spices on the oxidation stability of lard","volume":"18","author":"Dang","year":"2000","journal-title":"Czech J. Food Sci."},{"key":"ref_47","first-page":"395","article-title":"Antimicrobial activity and chemical composition of Thymus species and Zataria multiflora essential oils","volume":"51","author":"Mahboubi","year":"2017","journal-title":"Agric. Nat. Resour."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"621","DOI":"10.1016\/j.foodchem.2004.06.031","article-title":"Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods","volume":"91","author":"Sacchetti","year":"2005","journal-title":"Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/S2221-1691(14)60215-X","article-title":"Clove (Syzygium aromaticum): A precious spice","volume":"4","author":"Oliveira","year":"2014","journal-title":"Asian Pac. J. Trop. Biomed."},{"key":"ref_50","unstructured":"Shiva-Ramayoni, C. (2007). Estudio de la Actividad Antimicrobiana de Extractos Naturales y \u00c1cidos Org\u00e1nicos. Posible Alternativa a los Antibi\u00f3ticos Promotores de Crecimiento. [Ph.D. Thesis, Universidad Aut\u00f3noma de Barcelona]."},{"key":"ref_51","unstructured":"Preedy, V. (2016). Essential Oils in Food Preservation, Flavor and Safety, Academic Press."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"6303","DOI":"10.1021\/jf060608c","article-title":"Chemical Composition and Antioxidant Properties of Clove Leaf Essential Oil","volume":"54","author":"Jirovetz","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1007\/s00425-021-03751-9","article-title":"Effect of heat stress on oxidative damage and antioxidant defense system in white clover (Trifolium repens L.)","volume":"254","author":"Liu","year":"2021","journal-title":"Planta"},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Haro-Gonz\u00e1lez, J.N., Castillo-Herrera, G.A., Mart\u00ednez-Vel\u00e1zquez, M., and Espinosa-Andrews, H. (2021). Clove essential oil (Syzygium aromaticum L. myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health. Molecules, 26.","DOI":"10.20944\/preprints202108.0386.v1"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1002\/ptr.2124","article-title":"The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): A short review","volume":"21","author":"Chaieb","year":"2007","journal-title":"Phytother. Res."},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Batiha, G.E.S., Alkazmi, L.M., Wasef, L.G., Beshbishy, A.M., Nadwa, E.H., and Rashwan, E.K. (2020). Syzygium aromaticum L. (Myrtaceae): Traditional uses, bioactive chemical constituents, pharmacological and toxicological activities. Biomolecules, 10.","DOI":"10.3390\/biom10020202"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"9701701","DOI":"10.1155\/2020\/9701701","article-title":"Yield, Quality, and Antioxidant Activity of Clove (Syzygium aromaticum L.) Bud Oil at the Different Phenological Stages in Young and Mature Trees","volume":"2020","author":"Alfikri","year":"2020","journal-title":"Scientifica"},{"key":"ref_58","unstructured":"Chomchalow, N. (1996, January 27\u201328). Spice Production in Asia\u2014An Overview. Proceedings of the Conference IBC\u2019s Asia Spice Markets 96 Conference, Singapore."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"565","DOI":"10.1016\/j.lwt.2004.07.012","article-title":"Inhibitory parameters of essential oils to reduce a foodborne pathogen","volume":"38","author":"Moreira","year":"2005","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1111\/j.1745-4549.2007.00135.x","article-title":"Effects of clove and tea tree oils on Escherichia Coli O157:H7 in blanched spinach and minced cooked beef","volume":"31","author":"Moreira","year":"2007","journal-title":"J. Food Process. Preserv."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"651593","DOI":"10.1155\/2014\/651593","article-title":"Essential oils loaded in nanosystems: A developing strategy for a successful therapeutic approach","volume":"2014","author":"Bilia","year":"2014","journal-title":"Evid. Based Complement. Altern. Med."},{"key":"ref_62","first-page":"994","article-title":"Essential Oils and its Antibacterial Properties\u2014A Review","volume":"3","author":"Saranraj","year":"2017","journal-title":"Life Sci. Arch."},{"key":"ref_63","first-page":"15496","article-title":"Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses","volume":"45","author":"Dilarri","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/j.meatsci.2018.10.016","article-title":"Natural antioxidants used in meat products: A brief review","volume":"148","author":"Ribeiro","year":"2019","journal-title":"Meat Sci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"e10812","DOI":"10.1016\/j.heliyon.2022.e10812","article-title":"Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review","volume":"8","author":"Posgay","year":"2022","journal-title":"Heliyon"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"796","DOI":"10.1111\/1541-4337.12156","article-title":"Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products","volume":"14","author":"Kumar","year":"2015","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Dom\u00ednguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., and Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8.","DOI":"10.3390\/antiox8100429"},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Manessis, G., Kalogianni, A.I., Lazou, T., Moschovas, M., Bossis, I., and Gelasakis, A.I. (2020). Plant-derived natural antioxidants in meat and meat products. Antioxidants, 9.","DOI":"10.3390\/antiox9121215"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1016\/j.foodres.2018.05.041","article-title":"Natural antioxidants in processing and storage stability of sheep and goat meat products","volume":"111","author":"Cunha","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"107972","DOI":"10.1016\/j.meatsci.2019.107972","article-title":"Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage","volume":"161","author":"Zahid","year":"2020","journal-title":"Meat Sci."},{"key":"ref_71","doi-asserted-by":"crossref","unstructured":"Ahmed, I.A.M., Babiker, E.E., Al-Juhaimi, F.Y., and Bekhit, A.E.D.A. (2022). Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage. Antioxidants, 11.","DOI":"10.3390\/antiox11071354"},{"key":"ref_72","doi-asserted-by":"crossref","unstructured":"Ojeda-Piedra, S.A., Zambrano-Zaragoza, M.L., Gonz\u00e1lez-Reza, R.M., Garc\u00eda-Betanzos, C.I., Real-Sandoval, S.A., and Quintanar-Guerrero, D. (2022). Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage. Molecules, 27.","DOI":"10.3390\/molecules27238187"},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Zahid, M.A., Eom, J.U., Parvin, R., Seo, J.K., and Yang, H.S. (2022). Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storage. Antioxidants, 11.","DOI":"10.3390\/antiox11030534"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"1029","DOI":"10.5851\/kosfa.2018.e36","article-title":"The effects of natural antioxidants on protein oxidation, lipid oxidation, color, and sensory attributes of beef patties during cold storage at 4 \u00b0C","volume":"38","author":"Zahid","year":"2018","journal-title":"Korean J. Food Sci. Anim. Resour."},{"key":"ref_75","doi-asserted-by":"crossref","unstructured":"Basavegowda, N., and Baek, K.-H. (2021). Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications. Biomolecules, 11.","DOI":"10.3390\/biom11091267"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/j.foodres.2014.06.022","article-title":"Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review","volume":"64","author":"Falowo","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_77","doi-asserted-by":"crossref","unstructured":"Pateiro, M., G\u00f3mez-Salazar, J.A., Jaime-Patl\u00e1n, M., Sosa-Morales, M.E., and Lorenzo, J.M. (2021). Plant extracts obtained with green solvents as natural antioxidants in fresh meat products. Antioxidants, 10.","DOI":"10.3390\/antiox10020181"},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"1261","DOI":"10.1111\/jfpp.12344","article-title":"Antioxidant and Antimicrobial Activities of Thyme and Clove Essential Oils and Application in Minced Beef","volume":"39","author":"Zengin","year":"2015","journal-title":"J. Food Process. Preserv."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"114003","DOI":"10.1016\/j.lwt.2022.114003","article-title":"Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products","volume":"169","author":"Hadidi","year":"2022","journal-title":"LWT"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"396","DOI":"10.1016\/j.meatsci.2006.04.010","article-title":"Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver p\u00e2t\u00e9","volume":"74","author":"Ventanas","year":"2006","journal-title":"Meat Sci."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"528","DOI":"10.1111\/j.1750-3841.2010.01791.x","article-title":"Preservation of chicken breast meat treated with thyme and balm essential oils","volume":"75","author":"Fratianni","year":"2010","journal-title":"J. Food Sci."},{"key":"ref_82","first-page":"1079","article-title":"Effect of Thyme Oil and Acetic Acid on The Quality and Shelf Life of Fresh Meat","volume":"13","year":"2023","journal-title":"J. Adv. Vet. Res."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/j.lwt.2016.07.042","article-title":"Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures","volume":"74","author":"Khaleque","year":"2016","journal-title":"LWT"},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"212","DOI":"10.17113\/ftb.61.02.23.7883","article-title":"Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review","volume":"61","author":"Campolina","year":"2023","journal-title":"Food Technol. Biotechnol."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"012038","DOI":"10.1088\/1755-1315\/333\/1\/012038","article-title":"Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils","volume":"333","author":"Boskovic","year":"2019","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"109661","DOI":"10.1016\/j.lwt.2020.109661","article-title":"Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties","volume":"130","author":"Putnik","year":"2020","journal-title":"LWT"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.smallrumres.2013.10.019","article-title":"Use of dietary rosemary extract in ewe and lamb to extend the shelf life of raw and cooked meat","volume":"116","author":"Serrano","year":"2014","journal-title":"Small Rumin. Res."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.meatsci.2009.12.009","article-title":"Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes\u2019 diet","volume":"85","author":"Nieto","year":"2010","journal-title":"Meat Sci."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.meatsci.2007.09.005","article-title":"Effect of dietary oregano oil supplementation on lamb meat characteristics","volume":"79","author":"Simitzis","year":"2008","journal-title":"Meat Sci."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"108412","DOI":"10.1016\/j.meatsci.2020.108412","article-title":"do Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils","volume":"174","author":"Torrecilhas","year":"2021","journal-title":"Meat Sci."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"110935","DOI":"10.1016\/j.lwt.2021.110935","article-title":"Application of sage herbal dust essential oils and supercritical fluid extract for the growth control of Escherichia coli in minced pork during storage","volume":"141","year":"2021","journal-title":"LWT-Food Sci. Technol."}],"container-title":["Applied Biosciences"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2813-0464\/3\/1\/6\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T13:55:36Z","timestamp":1760104536000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2813-0464\/3\/1\/6"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,2,6]]},"references-count":91,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2024,3]]}},"alternative-id":["applbiosci3010006"],"URL":"https:\/\/doi.org\/10.3390\/applbiosci3010006","relation":{},"ISSN":["2813-0464"],"issn-type":[{"value":"2813-0464","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,2,6]]}}}