Algae from the Baltic Sea have Potential for Food Preservation
How can we keep food fresh for longer using natural means? Food often spoils because of microorganisms or oxidation — a chemical reaction that turns fats rancid. This study examined extracts from eight Baltic Sea algae for their antimicrobial and antioxidant effects. The extracts were obtained using modern green extraction techniques, which use significantly less solvent than conventional approaches. Brown algae of the genus Fucus (bladderwracks) proved particularly effective: Fucus distichus subsp. evanescens inhibited the growth of the bacterium Staphylococcus aureus, while Fucus serratus (serrated wrack) most effectively prevented oxidation. Chemical analysis of the most promising extracts by untargeted metabolomics indicated the presence of many novel small molecules in the extracts. The results provide a basis for natural agents in so‑called active food packaging, which could better protect products against microbes and oxidation and extend their shelf life.
Original paper
