Seaweed antimicrobials: isolation, characterization and potential use in functional foods: Isolation, Characterization, and Potential Use in Functional Foods

Seaweeds are known to contain a range of bioactive compounds, including ones with antimicrobial activity. Some studies have succeeded in isolating, purifying, and identifying seaweed-derived antimicrobial compounds. Although this is a challenging process, it is crucial if a compound is to be exploited commercially. This chapter reviews the different extraction, separation, isolation, purification, and identification techniques used for seaweed antimicrobials. It also summarizes the outcomes of in vitro and in vivo studies conducted to evaluate the safety and efficacy of these agents and discusses the potential for the use of seaweed-derived antimicrobials in functional foods.