Phlorotannin-rich extracts from cultivated macroalgae for extending the shelf life of food

Phlorotannins are known for their antimicrobial effect

The shelf life of many foods is often impaired by microbial contamination and the oxidation of proteins and fats. Meat and fish products in particular are susceptible to microbial spoilage and can transmit pathogens. Synthetic preservatives are often used to extend shelf life and prevent microbial risks. However, these are increasingly failing to meet the expectations of consumers, who prefer natural ingredients and ‘clean label’ products.

Bioactive ingredients from macroalgae represent a promising alternative that has been little used to date. Macroalgae are considered a sustainable and, at the same time, largely untapped source of bioactive compounds with functional properties. They require neither agricultural land nor fresh water or fertilizer and contain valuable substances such as phlorotannins, which are known for their antimicrobial and antioxidant effects. Despite their potential, there are currently no large-scale industrial applications for phlorotannin-rich extracts from macroalgae for the targeted improvement of food shelf life.

Sustainable algae cultivation for natural preservatives

In the PEARL project, we are pursuing the goal of making bioactive compounds from cultivated macroalgae usable for industrial applications in the food and feed industry. The focus is on a holistic approach along the entire value chain – from sustainable algae cultivation to the extraction and characterization of phlorotannin-rich extracts to their application in food and the utilization of extraction residues as feed additives in aquaculture.

By developing innovative extraction methods and testing the effectiveness of the extracts in model foods, we are tapping into natural alternatives to synthetic preservatives. The project results are particularly beneficial to small and medium-sized enterprises (SMEs), which often do not have their own resources for research and development.

Research expertise and international cooperation

In cooperation with Ege University and Aksaray University in Turkey, we at Fraunhofer IVV are researching new ways of preserving food sustainably. Ege University contributes its many years of experience in the cultivation of marine plants and is responsible for the controlled cultivation of macroalgae. Aksaray University is developing modern extraction processes for obtaining high-purity extracts rich in phlorotannins, while Ege University is investigating the further use of extraction residues in aquaculture.

With our many years of experience in food quality, we at Fraunhofer IVV analyze and evaluate the properties of the extracts obtained with regard to their suitability as natural preservatives. First, we test their antimicrobial and antioxidant properties. This is followed by an evaluation of the preservative effect in practical storage studies with selected foods in order to test the effectiveness and practical suitability of the natural preservatives.

This transnational collaboration combines the strengths of the project partners and creates innovative solutions for the food industry and aquaculture. With PEARL, we are making a significant contribution to the development of sustainable, natural preservatives that improve the shelf life and quality of food, reduce food waste, and open up new business opportunities for SMEs.