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Researchers in South Korea have demonstrated how modifying the properties of clove essential oil can improve emulsifying efficiency and enhance antibacterial effects.

In the study, researchers from Dongguk University found a sustainable way to create carbon quantum dots (CQDs) from clove residue left after extracting essential oil.

These CQDs were tested for their ability to form Pickering emulsions, which are more stable and have enhanced antibacterial properties compared to traditional emulsions using Polysorbate 80, researchers noted. Due to this, the proposed emulsions could be promising for food industry applications.

Foodborne diseases typically occur due to bacterial contamination during food production, processing, transportation and storage, and can even prove fatal. It is therefore imperative for the food industry to prevent contamination due to microbes at all stages.

To remedy this, the industry currently utilises chemicals, such as benzoate and nitrate. However, concerns about synthetic food ingredients are increasing amid the rising awareness of ultra-processed foods and their potential health impact, leading to demand for more natural alternatives.

The research team from Dongguk, led by Jun-Won Kang, an assistant professor in the Department of Food Science and Biotechnology at the university, has developed a novel clove essential oil-based Pickering emulsion formulation with 'enhanced antibacterial properties'.

Kang said: “Clove essential oil is known to exhibit excellent antibacterial properties. However, its application has been limited by low water solubility. To overcome this, we decided to explore oil-based Pickering emulsions.”

The developed Pickering emulsion could be used in food preservation and packaging to enhance shelf life by naturally preventing bacterial contamination.

“To summarise, the novelties of our clove essential oil-based technology include reduction of chemical surfactants, health benefits, sustainability, waste reduction, circular economy promotion, advanced antimicrobial features, medical applications and potential for widespread industrial adoption,” concluded  Kang.

The researchers believe the work could lead to new regulatory standards, favouring eco-friendly, bio- based and non-toxic emulsifiers, in the future.