Fish and other seafood are fundamental nutritional ingredients for a healthy life that are consumed globally. However, the high degree of spoilage of these products has led to the progress of a prevalent variety of preservation, processing, and analytical techniques in this sector. Food safety, authenticity, nutritional quality, and freshness are important features of aquaculture quality. In seafood processing, developing nanotechnology (nanotech), by adapting to new and complex applications, has promising applications for all segments of the food supply chain, including quality assessment, packaging, and storage. In this review, the application of nanotech in food, and especially in seafood, and its positive contributions to processing, preservation, the packaging industry, and the toxicity potential of nanoparticles (NPs) in food and food safety are investigated, and an overview is given. In line with this perspective, by examining the current state of nanotech in seafood processing procedures, not only present practices and future expectations but also studies on this subject are reviewed, and future pathways/future lines of research are predicted is attempted to be formed. In light of this research, it is understood that, depending on their properties, NPs are effective in their fields of use, and their success is related to the application procedures for which they are used. It is seen that these substances, which are synthesized in different ways, especially in recent years, are preferred in applications for improving product quality, product development, storage, and packaging stages of green synthesis particles.
Keywords: fish process; fisheries; nanotechnology; seafood; sustainable production.
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