Title : Seaweed: A promising natural bio preservative
Abstract:
Seaweeds, or macroalgae, are a rich source of bioactive compounds with significant potential in food preservation. These marine resources contain polysaccharides, polyphenols, flavonoids, and antimicrobial peptides that contribute to their strong antioxidant and antimicrobial properties. Seaweeds were explored for the effectiveness of seaweed-based extracts and edible coatings in extending the shelf life of fruits and vegetables. With the growing global demand for biodegradable and sustainable alternatives to synthetic preservatives, seaweed-based biopreservatives offer a promising solution. The research evaluated the shelf-life extension properties of selected red seaweeds (Gracilaria & Kappaphycus), and green (Ulva) seaweeds through in vitro analysis and application on perishable produce. Results revealed that seaweed-derived formulations effectively reduced microbial load, delayed spoilage, and maintained post-harvest quality by forming natural protective barriers. These findings position seaweed as a viable, eco-friendly alternative for fresh produce preservation, aligning with clean-label consumer preferences and environmental sustainability goals.
