Algae-derived compounds are increasingly recognized as promising natural solutions for post-harvest preservation and food safety due to their bioactive compounds, which offer antimicrobial, antioxidant, and biodegradable properties. This review comprehensively examines the role of various algae-derived compounds, including proteins, lipids, polysaccharides, pigments, and phenolic compounds, in increasing product longevity, reducing spoilage, and enhancing food safety. In addition to a focus on the functional properties of these compounds, this review explores the mechanisms of action, commercial applications, and regulatory aspects, and discusses challenges in large-scale implementation. This study seeks to establish a solid foundation for future research and industry application in algae-based food preservation.