# Advances in Zosteric Acid: Antifouling Properties and Green Biosynthesis Toward Food Safety Applications

## TL;DR

This review explores zosteric acid's potential as a natural antifouling agent for food safety, covering its properties, production methods, and future applications.

## Contribution

The paper introduces a comprehensive analysis of zosteric acid's antifouling mechanisms and sustainable biosynthesis for food safety.

## Key findings

- Zosteric acid shows promise in controlling biofilms linked to food spoilage and contamination.
- Various production methods for zosteric acid are reviewed, including microbial biosynthesis.
- Challenges in production scalability and regulatory compliance are highlighted for future research.

## Abstract

Zosteric acid (ZA) is a marine-derived phenolic sulfate with great application potential as a natural antifouling agent in food safety. This review provides a comprehensive overview of ZA, focusing on its physio-chemical properties, structure–function relationships, and antifouling mechanisms, with particular emphasis on its relevance to controlling biofilms associated with food spoilage and foodborne contamination. It further discusses the major production strategies for ZA, including natural extraction, chemical synthesis, enzymatic synthesis, and microbial biosynthesis. Key challenges related to production efficiency, process scalability, and regulatory compliance are critically analyzed. Finally, future perspectives are proposed for the development and application of ZA in food processing, packaging, and hygiene control, with emphasis on integrating sustainable biosynthesis with practical implementation in food-related environments. This review aims to provide valuable insights that support the development of natural, safe, and sustainable antifouling strategies to enhance food safety and quality.