Fish canning is a process used to extend the shelf life of products. However, quality losses and nutrient breakdown can occur due to the multistep nature of this process and pretreatments. Lipid oxidation leads to the formation of rancid flavours that lower the sensory quality of canned fish, significantly contributing to food waste and economic losses [1]. In this context, this study examines macroalgae-based antioxidants as environmentally friendly alternatives to synthetic preservatives, with the aim of reducing lipid peroxidation. Following previous studies [2], two red macroalgae species, Palmaria palmata and Porphyra dioica, were extracted using ultrasound-assisted methods and tested for their ability to inhibit lipid peroxidation in sunflower oil under accelerated aging conditions [2]. To determine the optimal conditions for inhibiting lipid peroxidation, a design of experiments (DOE) approach was employed, using various oil-to-extract ratios and combinations of seaweed extracts. The effectiveness of this approach was evaluated through peroxide value and p-anisidine index. Preliminary results suggest a significant reduction in oxidation products, especially in samples containing both extracts, suggesting potential synergistic effects. By enhancing oxidative stability naturally, seaweed extracts potentially provide a sustainable solution to extend shelf life and minimize spoilage-related food losses [3]. Further research will examine their application in canned fish, contributing to low-waste agri-food systems.

References
[1] F.J. Gouvêa, et al. (2023). Food Res. Int., 173(Part 1), 113314
[2] F. Santos, et al. (2025). Foods, 14(3), 453.
[3] A. Babakhani, A., et al. (2016). Food Bioprocess Technol., 9,352–364

Beatriz Rodrigues, Francisca Santos, Cristina Soares, Valentina Fernandes Domingues, Ana Cação, Helga Augusto, Cristina Delerue-Matos REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal, Cofisa, S.A, Figueira da Foz, Portugal.