Spirulina phenolic compounds: natural food additives with antimicrobial properties

Metekia W. A., . and Ulusoy B. H., . and Habte Tsion H. M, . Spirulina phenolic compounds: natural food additives with antimicrobial properties. pp. 1109-1118. ISSN 22317546

Food safety is a scientific discipline to ensure consumers safety and prevent food-related harms hazards or risks along the entire food supply chain. Although fish and seafood products are the best means for securing food and nutrition in a population they are also highly perishable being vulnerable to pathogenic bacteria and fungi. This review thus aimed to provide updated scientific information on the role of the phenolic compounds of Spirulina as food additives and their antimicrobial activities in fish and seafood products in a food safety context. Recent applications of Spirulina phenolic compounds showed good results in contaminated fish and seafood products. Different studies have concluded that Spirulina phenolic compounds such as polyphenols C-phycocyanin -linolenic acid fatty acids and the combination of lauric and palmitoleic acids have antimicrobial activity in eliminating and/or controlling the growth of pathogenic bacteria such as Escherichia coli Pseudomonas aeruginosa and Bacillus subtilis and fungi such as Aspergillus flavus and Aspergillus niger. Overall Spirulina can be considered as an emerging natural food additive with antimicrobial activities against pathogenic fungi and bacteria.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%2...

Abstract

Food safety is a scientific discipline to ensure consumers safety and prevent food-related harms hazards or risks along the entire food supply chain. Although fish and seafood products are the best means for securing food and nutrition in a population they are also highly perishable being vulnerable to pathogenic bacteria and fungi. This review thus aimed to provide updated scientific information on the role of the phenolic compounds of Spirulina as food additives and their antimicrobial activities in fish and seafood products in a food safety context. Recent applications of Spirulina phenolic compounds showed good results in contaminated fish and seafood products. Different studies have concluded that Spirulina phenolic compounds such as polyphenols C-phycocyanin -linolenic acid fatty acids and the combination of lauric and palmitoleic acids have antimicrobial activity in eliminating and/or controlling the growth of pathogenic bacteria such as Escherichia coli Pseudomonas aeruginosa and Bacillus subtilis and fungi such as Aspergillus flavus and Aspergillus niger. Overall Spirulina can be considered as an emerging natural food additive with antimicrobial activities against pathogenic fungi and bacteria.

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Item Type:	Article
AGROVOC Term:	Spirulina
AGROVOC Term:	Fish
AGROVOC Term:	Seafoods
AGROVOC Term:	Phenolic content
AGROVOC Term:	Food additives
AGROVOC Term:	analysis
AGROVOC Term:	Antimicrobials
AGROVOC Term:	Evaluation
AGROVOC Term:	Food safety
AGROVOC Term:	Food quality
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10065

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