Vol. 9, Issue 4, Part D (2025)

Shrimp is a highly perishable seafood product that requires effective preservation methods to maintain its quality and extend its shelf life. Traditional synthetic preservatives pose health and environmental concerns, leading to a growing interest in natural alternatives. Phytochemicals, including phenolics, flavonoids, and terpenoids, have demonstrated significant antioxidative and antimicrobial properties, making them valuable in seafood preservation. Studies have highlighted the effectiveness of plant-derived extracts, such as garlic, grape seed, rosemary, and pomegranate peels etc. in preventing spoilage and maintaining sensory attributes. The application of herbal extracts, has shown promising results in inhibiting lipid oxidation and microbial growth. Additionally, advancements in preservation technologies, such as chitosan-based coatings, nanotechnology, and modified atmosphere packaging, have further improved the stability of seafood products. This review provides an overview of phytochemical applications in shrimp preservation, emphasizing their potential to enhance seafood safety and quality while offering a sustainable alternative to synthetic preservatives.