Abstract
Meat, a high-quality protein food, has a short shelf life, leading to food waste and economic, environmental, and public health issues. This review explores seaweed-derived antimicrobial and antioxidant extracts rich in polyphenols, sulfated polysaccharides, phlorotannins, lipids, and peptides for sustainable food preservation. Extracts in water, organic solvents, and acids, in forms like lyophilized or spray-dried, show effectiveness against spoilage microorganisms and molecules and the mode of action needs further exploration. We discuss their safety, efficacy, and sensory properties in meat products and summarize the advantages and disadvantages of these natural preservatives in improving meat shelf life.
| Original language | English |
|---|---|
| Pages (from-to) | 1223-1258 |
| Number of pages | 36 |
| Journal | Food Reviews International |
| Volume | 41 |
| Issue number | 5 |
| DOIs | |
| State | Published - 1 Jan 2025 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 12 Responsible Consumption and Production
Keywords
- Seaweed
- antimicrobial agents
- antioxidants
- meat spoilage
- natural preservatives
ASJC Scopus subject areas
- Food Science
- General Chemical Engineering
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