Advanced nanomaterials for enhancing the shelf life and quality of seafood products

This review aims to elucidate advanced nanostructures and explore their potential applications in enhancing the shelf life of fresh or processed seafood products. Biopolymer films, incorporating new nanomaterials, can serve as edible coatings to effectively preserve the quality of seafood. Nanotubes, nanogels, functionalized nanocrystals have demonstrated their efficacy in protecting fatty fish samples against oxidation, showcasing their practical utility with specific antimicrobial activities. Nanostructured lipid carriers, exemplified by nanoethosomes and nanophytosomes, are considered as viable alternatives to nanoemulsions. The combination of nanotechnological treatments with thermal thawing or nonthermal applications has been empirically proven to improve quality. Furthermore, the study highlights the existence of novel nanomaterials (nanoparticles embedded in ice, nanoprecipitates, 3D nanonetworks, nanosheets) awaiting exploration. It also emphasizes the mechanisms governing the existing nanomaterials, necessitating a more detailed investigation. In essence, this research not only sheds light on the existing potential of advanced or novel nanosytems but also underscores the need for a deeper understanding of their undiscovered counterparts and the mechanisms guiding their efficacy.