Marine algae as efficacious bioresources housing antimicrobial compounds for preserving foods-A review

Certain synthetic chemicals used in global food industries eliminate pathogenic food microbes and prevent spoilage. Nevertheless, their toxicity precludes human consumption. This phenomenon has made scientific fraternity to look for alternative antimicrobial compounds from natural resources. In recent times, marine algae have been illustrated to be potent and rich sources of antimicrobial agents as chemical replacements for applications in food. Identifying novel antimicrobial agents from natural resources have become a worldwide research with immense significance. Marine algae are now considered as one of the most inexhaustible and unexposed sources of antimicrobial agents due to their abundance in seawaters and renewability. This review elaborated on marine algal antimicrobial agents against foodborne pathogens, mode of action and cumulated the prospective use of algal compounds in active food packaging as a natural food preservative. Due to poor solubility, unpleasant odor and ineffectiveness of plant derived antimicrobial agents against Gram-negative bacteria, researchers opted for marine algae, an ideal candidate to be used as natural food preservatives. This article elaborates and summarizes the efficient bioactive molecules in marine algae and their possible application in food preservation to extend shelf life of foods without causing any toxicity. In conclusion, marine algae have potential antimicrobial property against food pathogens and have more advantages than other natural sources of antimicrobial agents.

Automated summary

Marine algae have been identified as potent and abundant sources of antimicrobial agents, offering a natural alternative to synthetic chemicals in food preservation. Their effectiveness against food pathogens and renewability make them ideal candidates for active food packaging and extending shelf life without toxicity.