{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T09:59:56Z","timestamp":1781949596143,"version":"3.54.5"},"reference-count":112,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2023,12,19]],"date-time":"2023-12-19T00:00:00Z","timestamp":1702944000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005401","name":"Ministero delle Politiche Agricole Alimentari e Forestali","doi-asserted-by":"publisher","award":["CUPJ65E22000280007"],"award-info":[{"award-number":["CUPJ65E22000280007"]}],"id":[{"id":"10.13039\/501100005401","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2024,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high\u2010pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered include HPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low\u2010voltage electrostatic field, ozone, vacuum cooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf\u2010life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost\u2010effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry.<\/jats:p>","DOI":"10.1111\/1541-4337.13281","type":"journal-article","created":{"date-parts":[[2023,12,19]],"date-time":"2023-12-19T07:27:57Z","timestamp":1702970877000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":61,"title":["Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry"],"prefix":"10.1111","volume":"23","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4072-0331","authenticated-orcid":false,"given":"Giovanni Luca","family":"Russo","sequence":"first","affiliation":[{"name":"CAISIAL Centre University of Naples Federico II  Portici Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9667-1903","authenticated-orcid":false,"given":"Antonio L.","family":"Langellotti","sequence":"additional","affiliation":[{"name":"CAISIAL Centre University of Naples Federico II  Portici Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elena","family":"Torrieri","sequence":"additional","affiliation":[{"name":"CAISIAL Centre University of Naples Federico II  Portici Italy"},{"name":"Department of Agricultural Sciences Unit of Food Science and Technology\u2014University of Naples Federico II  Portici Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paolo","family":"Masi","sequence":"additional","affiliation":[{"name":"CAISIAL Centre University of Naples Federico II  Portici Italy"},{"name":"Department of Agricultural Sciences Unit of Food Science and Technology\u2014University of Naples Federico II  Portici Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,12,19]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12876"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15737"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/10498850.2022.2077157"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1186\/s43014\u2010022\u201000106\u2010z"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2019.04.011"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-814921-8.00005-0"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010022\u201002980\u20104"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.10895"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2021.102861"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108787"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2023.103334"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2021.108555"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11213441"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2022.100586"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11111535"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.07.034"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12010026"},{"key":"e_1_2_11_19_1","volume-title":"VOSviewer manual version 1 .6.16","author":"Eck N. 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