The role of plant derived antioxidants in seafood: A review on shrimp quality and stability

Abstract

The preservation of seafood, particularly shrimp, is a critical challenge due to its high perishability and susceptibility to oxidative and microbial spoilage. Phytochemicals, natural bioactive compounds derived from plants, have gained considerable attention as potential alternatives to synthetic preservatives. These compounds, including phenolics, terpenoids, and flavonoids, exhibit strong antioxidant and antimicrobial properties, making them effective in extending the shelf life of seafood products. Several studies have demonstrated the efficacy of plant-derived extracts, such as those from green tea, rosemary, cashew leaves, and pomegranate peels, in delaying oxidation and microbial growth during frozen storage. Additionally, novel preservation strategies, including chitosan-based edible coatings and nanotechnology applications, have further enhanced the protective effects of phytochemicals. This review explores the role of phytochemicals in seafood preservation, with a particular focus on the potential of natural extracts in improving shrimp quality. The integration of these natural compounds with modern food packaging techniques, such as modified atmosphere packaging and vacuum packaging, presents a promising approach to maintaining seafood quality while reducing reliance on synthetic additives.