Seaweed Antimicrobials: Isolation, Characterization, and Potential Use in Functional Foods

Shiau Pin Tan, Laurie O'Sullivan, Maria Luz Prieto, Peter Mcloughlin, Peadar G. Lawlor, Helen Hughes, Gillian E. Gardiner

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


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.

Original languageEnglish
Title of host publicationBioactive Compounds from Marine Foods
Subtitle of host publicationPlant and Animal Sources
Number of pages44
ISBN (Electronic)9781118412893
ISBN (Print)9781118412848
Publication statusPublished - 04 Oct 2013


  • Antibiotic
  • Functional food application
  • Macroalgae
  • Pathogen
  • Purification


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