PEARL

Microbial and oxidative spoilage are major causes of quality loss and limited shelf-life in food, especially in sensitive products such as meat and fish. While synthetic preservatives are commonly used to ensure food safety and prolong shelf life, consumer demand for natural and sustainably produced alternatives is rising. This has created a strong need for innovative, natural active ingredients to enhance food preservation.

The CORNET project PEARL explores the potential of phlorotannin-rich extracts from cultivated brown algae as natural antimicrobial and antioxidant agents. The approach is based on the controlled cultivation of selected macroalgae species from Turkish coastal waters in photobioreactors, producing standardized and pollutant-free biomass. Environmentally friendly extraction methods – such as enzyme-assisted ultrasound and supercritical CO₂ extraction – are then employed to obtain phlorotannin-rich phenolic compounds. Initially, the antimicrobial and antioxidant properties of these extracts are characterized. Their preservative effects are subsequently tested in practical storage studies with selected foods to evaluate both effectiveness and applicability as natural preservatives.

Another innovative aspect of PEARL is the complete utilization of the algae biomass. The residues remaining after extraction are assessed for potential use as aquaculture feed additives, aiming to develop a holistic concept that benefits both the food and feed industries while supporting resource conservation.

The project is led by the German Industrial Association for Food Technology and Packaging (IVLV) and involves research partners from Germany and Türkiye, including Fraunhofer IVV, Aksaray University, and Ege University. Close cooperation between science and industry is intended to lay the groundwork for the industrial application of algae extracts as functional ingredients.