Application of Microalgae and their Nanocomposites for Food Biopreservation

Abstract

The present review indicates the increasing significance of natural bioactive compounds and nanomaterials in food bio preservation, in which Spirulina platensis, chitosan, and selenium nanoparticles (SeNPs) are emphasized. These include powerful antimicrobial and antioxidant properties that such agents have which render them as viable substitutes to the traditional chemical preservatives. 
Their personal properties, biological functions, and actions as well as the novel developments of nanotechnology, which improve their stability, functionality, and topography in food systems are reviewed. Particular emphasis is directed to integrated applications in which natural compounds and nanomaterials have a synergetic effect on microbial control and food quality. Despite the promising
prospects of these bio preservative strategies, there are aspects of safety, toxicity testing, migration, and regulatory policies. In general, the presented work underlines that combining natural bioactive compounds with nanotechnology may provide real sustainable methods of shelf life extension and food safety, and those additional studies are necessary to guarantee safe large-scale use.