<![CDATA[The use of synthetic preservatives in the food industry has raised significant health and environmentalconcerns due to their carcinogenic potential, endocrine-disrupting effects, allergenic risks, and toxicresidues in ecosystems. This study examines the potential of sea grapes (Caulerpa spp.) as a natural foodpreservative from an axiological perspective, encompassing health values, environmental ethics, and socioeconomic benefits. Caulerpa racemosa and Caulerpa lentillifera contain polyphenols, flavonoids, tannins,terpenoids, alkaloids, and sulfated polysaccharides (ulvan, fucoidan), which exhibit strong antioxidant andantimicrobial activities. These compounds have been shown to inhibit pathogenic bacteria, slow oxidation,and function effectively as preservatives in various forms such as extracts, edible films, powders, andfunctional food applications. From an axiological standpoint, the use of Caulerpa supports food safety,public health, environmental sustainability, and economic empowerment of coastal communities throughproduct diversification and value-added processing of renewable marine bioresources. Despite itspromising potential, challenges remain, including variability in metabolite content, the need forstandardization, and long-term safety assessments. This study highlights Caulerpa spp. as a strategiccandidate for developing safe, eco-friendly, and sustainable natural food preservatives. Keywords: Sea grapes, Antimicrobial activity, Antioxidants, Caulerpa spp., Natural preservatives]]>
