(foodqualitynews.com) Natural
Microalgae and seaweed extracts are rich in polyphenolic compounds “which have well documented antioxidant properties,” and may also have antimicrobial activities against major food spoilage and food pathogenic micro-organisms, says the review.
Published in Innovative Food Science & Emerging Technologies, it outlines the potential uses of seaweed and seaweed extracts in the production of foods. The authors explore the potential for using the natural marine products as anti-microbial and anti-oxidation ingredients.
The authors, led by Dr. Nissreen Abu-Ghannam from Dublin Institute of Technology,
“Seaweed, being a rich source of structurally diverse bioactive compounds with valuable nutraceutical properties … Interest in the application of such compounds as natural antioxidants, antimicrobials or texturing agents in different food products is greater than ever,” said Abu-Ghannam and her colleagues.
“The addition of seaweeds or their extracts to food products will reduce the utilization of chemical preservatives, which will fulfil the industry as well as consumer demands for ‘green’ products,” they added.
Natural additives
Abu-Ghannam and her co-workers noted that research has suggested a potential for the application of seaweed extracts against lipid oxidation in foods. However, they noted that it is also important to see the efficacy of these extracts in complex foods.
“Considering the extensive data that is available on the antimicrobial potential of seaweed extracts against several pathogenic and spoilage micro-organisms, it will be interesting to review how effective the extracts have been when added to actual food products,” they said.
Review details
“Seaweeds are getting some serious consideration for nutritional enrichment of meat, bakery and pasta products,” noted the authors.
However, they said that whilst there is ‘immense literature’ available on the antimicrobial properties of seaweeds in vitro, there are very few studies available regarding their actual use in a food product.
Polysaccharides such as carrageenans and alginates, isolated from seaweeds, have also found extensive use in the food industry as a source of edible packaging material for ready to eat products, noted the review.
Abu-Ghannam and her team added that seaweed are a rich in dietary minerals specially sodium, potassium, iodine and fibres.
“Thus, there is an opportunity for the development of food products with low sodium content and high content of other minerals,” they said.
“Another potential area where the use of seaweed is gaining importance is regarding their addition for improving the textural properties of food products,” said Abu-Ghannam and her colleagues, adding that seaweeds are also “a rich source of dietary iodine and fibres which can also play a big part in enhancing the quality of food.”
(seafood.vasep.com.vn) The year 2025 marked a pivotal milestone for Vietnam’s seafood industry in its restructuring process toward sustainability, transparency, and higher value creation, amid continued uncertainties in the global economic and trade environment. Prolonged inflation in major economies, the rising trend of trade protectionism, and increasingly stringent requirements related to environmental standards, traceability, and social responsibility have posed significant challenges to seafood production and exports. Nevertheless, overcoming these pressures, Vietnam’s seafood sector has gradually demonstrated its adaptability, maintained growth momentum, and laid an important foundation for the next stage of development.
(seafood.vasep.com.vn) Amid the increasingly evident impacts of drought and saltwater intrusion, the shrimp-rice production model in Ca Mau province continues to prove itself as a viable direction, contributing to higher farmer incomes, improved soil conditions and the promotion of ecological and sustainable agricultural development.
(seafood.vasep.com.vn) The management of fishing vessels, monitoring of fishing activities, and handling of violations in the fisheries sector in Lam Dong province have continued to be implemented in a synchronized and stringent manner, contributing to raising awareness of legal compliance among fishermen and aiming to end illegal, unreported and unregulated (IUU) fishing.
(seafood.vasep.com.vn) Can Tho’s fishery industry sustained steady growth in 2025 with total aquatic and marine output reaching nearly 783,000 tons, fulfilling 100% of the annual target. Aquaculture, capture fisheries and fishing fleet management were further strengthened, aiming for sustainable development in the coming years.
(seafood.vasep.com.vn) In 2025, Vietnam’s pangasius export turnover reached nearly USD 2.2 billion, up 8% year-on-year. This result indicates that pangasius exports maintained their growth momentum despite significant volatility in the global market environment. In December 2025, pangasius export value reached USD 200 million, up 10% compared to December 2024. This solid performance in the final month of the year reflects increased import demand for consumption and inventory replenishment in key markets.
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(seafood.vasep.com.vn) On December 29, 2025, at the 2025 Pangasius Industry Review Conference held in Can Tho City, the Vietnam Pangasius Association announced that fingerling prices have surged to record levels due to acute supply shortages.
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