(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.”
On July 22, 2026, the Government issued Decree No. 292/2026/ND-CP detailing certain articles and providing measures for the organization and implementation of the Law on Foreign Trade Management. The Decree takes effect on September 5, 2026, replacing Decree No. 69/2018/ND-CP.
(vasep.com.vn) Vietnamese pangasius producer Vinh Hoan has won the top prize at the 2026 Seafood Excellence Asia Awards for its Cured Panga Croquette, highlighting the growing potential of value-added pangasius products in international markets.
(vasep.com.vn) The Global Shrimp Forum (GSF) 2026 is taking place from September 1–3 in Utrecht, the Netherlands, bringing together around 585 delegates from 40 countries, representing approximately 300 companies and organizations across the shrimp supply chain. Representatives from VASEP are attending the event as part of the Vietnamese delegation, strengthening connections with partners across the global shrimp industry.
(vasep.com.vn) At the international B2B seminar (Hosted Buyer Program) held as part of Vietfish 2026, Mr. Nguyen Hoang Pham, Sales Director of Tai Kim Anh Seafood Processing Joint Stock Company, delivered a presentation entitled “Vietnam’s Shrimp Industry: Changing for Sustainability.” From the perspective of a seafood processor, the presentation highlighted that Vietnam’s shrimp industry continues to play a leading role in seafood exports, but is entering a new phase of competition in which change is no longer an option, but a prerequisite for growth.
(seafood.vasep.com.vn) VIETFISH 2026 may have concluded after three dynamic days in Ho Chi Minh City, but conversations around the exhibition continue to resonate across international trade media, industry organizations, and the social media channels of participating companies.
(seafood.vasep.com.vn) Vietnam’s tilapia industry is maintaining strong growth momentum, with significant room for further expansion in the coming years. In 2025, total tilapia production reached approximately 420,000 tonnes, up 33% from 2024 and 2.2 times higher than in 2015. During 2015–2025, production grew at an average annual rate of around 8.4%. As production and exports continue to expand, food safety control is receiving increasing attention to ensure product quality, meet the increasingly stringent requirements of international markets, and provide a foundation for the sustainable development of Vietnam’s tilapia industry.
(seafood.vasep.com.vn) On the afternoon of August 19, 2026, as part of the Vietnam International Seafood Exhibition – Vietfish 2026, the Hosted Buyer Program continued with the seminar “Vietnam Seafood Outlook 2026–2027: A Strategic Sourcing Destination,” followed by 1-to-1 B2B meetings between international buyers and Vietnamese seafood businesses.
(seafood.vasep.com.vn) Speaking at the Opening Ceremony of VIETFISH 2026 on August 19 at the Saigon Exhibition and Convention Center (SECC), U.S. Consul General Melissa Brown highlighted the important role of the exhibition in connecting Vietnam’s growing seafood industry with buyers, suppliers, and partners from the United States and around the world.
(vasep.com.vn) Tomorrow, August 19, 2026, the Vietnam International Seafood Exhibition – Vietfish 2026 will officially open at the Saigon Exhibition and Convention Center (SECC) in Ho Chi Minh City. Taking place over three days, from August 19–21, Vietfish 2026 promises to provide a dynamic platform for business networking, trend updates, product experiences and comprehensive cooperation across the domestic and international seafood community.
(vasep.com.vn) The global tilapia market continues to grow, creating significant opportunities for countries with strengths in aquaculture, processing, and exports. Against this backdrop, Vietnam’s tilapia industry is gradually developing toward higher quality, greater product diversification, and broader market reach. At Vietfish 2026, the Vietnam Association of Seafood Exporters and Producers (VASEP), together with the VASEP Tilapia Producers and Exporters Club, will host a joint booth to promote the image and potential of Vietnamese tilapia to domestic and international buyers.
VASEP - HIỆP HỘI CHẾ BIẾN VÀ XUẤT KHẨU THỦY SẢN VIỆT NAM
Chịu trách nhiệm: Ông Nguyễn Hoài Nam - Phó Tổng thư ký Hiệp hội
Đơn vị vận hành trang tin điện tử: Trung tâm VASEP.PRO
Trưởng Ban Biên tập: Bà Phùng Thị Kim Thu
Giấy phép hoạt động Trang thông tin điện tử tổng hợp số 138/GP-TTĐT, ngày 01/10/2013 của Bộ Thông tin và Truyền thông
Tel: (+84 24) 3.7715055 – (ext.203); email: kimthu@vasep.com.vn
Trụ sở: Số 7 đường Nguyễn Quý Cảnh, Phường An Phú, Quận 2, Tp.Hồ Chí Minh
Tel: (+84) 28.628.10430 - Fax: (+84) 28.628.10437 - Email: vasephcm@vasep.com.vn
VPĐD: số 10, Nguyễn Công Hoan, Ngọc Khánh, Ba Đình, Hà Nội
Tel: (+84 24) 3.7715055 - Fax: (+84 24) 37715084 - Email: vasephn@vasep.com.vn