Praveenkumar Pandiyan, Sreeja Lakshmi, Einar Ringø, Preetham Elumalai
Seafood products are particularly perishable due to their biological content, and changes in odour, taste, and texture in the products are noticed after harvest. Consequently, steps to protect the commodity must be taken immediately after harvest or capture. However, the demand of customers for aquatic products with long shelf life and high quality has led the food industries to develop highly effective preservation methods for shelf-life extension of marine commodities. Food preservative additives are natural or synthetic substances that prevent microbial growth/spoilage, enzyme activities, and oxidation of food to spoil. Until recently, it was popular to use synthetic additives in food. However, synthetic chemicals have not been generally embraced by consumers in recent years due to their assumed harmful effects on their health. The scientific community, consumers, industry and health sectors have highlighted several natural preservatives that have broad antimicrobial activity and economic benefits. As a result, consumers preference for natural additives is increasing. The objective of this mini review is to evaluate on natural preservatives from different sources and their use in seafood to retain quality and extend shelf-life.