Bioactive Compounds from Seaweeds as Natural Preservatives for Seafood

Abstract

Escalating environmental concerns over petroleum-based plastics have driven growing interest in seaweed-derived polysaccharides and bioactive compounds as sustainable alternatives for biodegradable packaging. This review synthesizes recent advances in seaweed-based packaging, particularly related to seafood preservation. It covers the development of edible films and coatings, innovations in active and smart packaging, and the creation of multilayer multifunctional systems. The review highlights key applications that demonstrate the effectiveness of seaweed-based materials in delaying microbial spoilage, reducing lipid oxidation, preserving sensory quality, and extending the shelf life of seafood. Additionally, this review addresses food safety and regulatory considerations and provides a detailed examination of major barriers to commercial adoption, particularly variability in composition depending on environmental, physiological, extraction, and geographical factors, high production costs associated with polysaccharide extraction and purification, insufficient pilot- and industrial-scale validation, and the lack of standardized processing protocols.

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