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Seaweed extracts with antimicrobial potential

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Food companies are now looking for new natural functional compounds to replace traditional preservatives. A italian study has shown that extracts obtained from the different species of edible algae have an interesting antimicrobial activity against the main food-borne pathogens.

Research focusing on the study and selection of naturally occurring preservatives is constantly growing, and algae are known to be an excellent source of bioactive compounds. The main target of this study is to obtain antimicrobial extracts from five species of algae and to test their efficiency, in vitro and in situ, against pathogenic bacteria found in food.

Overall, the extracts demonstrated good antimicrobial activity against all microorganisms tested in vitro (Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Bacillus cereus). The inhibitory effect was followed for 24, 48 and 120 hours showing good persistence over time.

This effectiveness could open perspectives for the use of these bioactive compounds from algae as a food preservative after studying this option on a food matrix.

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Antimicrobial potential of extracts from edible algae and spirulina on food pathogenic bacteria

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