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Metal\u2010organic frameworks (MOFs), a class of crystalline coordination materials with tunable porosity, high surface area, and diverse metal\u2010ligand architectures, have emerged as multifunctional platforms for advanced seafood preservation. This review presents a mechanistically grounded analysis of MOF\u2010based systems, emphasizing on how coordination environments and framework properties govern antimicrobial, antioxidant, adsorption, and sensing performance. A unified structure\u2010property\u2010function framework is proposed, classifying MOF functionalities into ion\u2010mediated, redox\u2010driven, adsorption\u2010dominant, and hybrid multifunctional modes relevant to seafood application. Particular attention is given to coordination\u2010driven processes and mode of action, including reactive oxygen species (ROS) regulation, metal ion interactions, selective host\u2013guest adsorption, and controlled release under humid and biologically complex conditions. Key performance constraints that dictate practical performance are identified, including antimicrobial efficacy versus metal\u2010ion migration, ROS\u2010mediated preservation versus oxidative damage, adsorption strength versus reversibility, and sensing sensitivity versus operational robustness. These constraints are amplified in seafood systems due to high water activity, complex biochemical matrices, and rapid spoilage kinetics. Recent advances in MOF\u2010integrated packaging and intelligent sensing demonstrate the potential for simultaneous preservation and real\u2010time freshness monitoring. However, challenges related to hydrolytic instability, competitive adsorption, scalability, and regulatory compliance remain. Future research should focus on designing moisture\u2010stable, biocompatible MOFs with controlled functionality and scalable fabrication. This work provides a conceptual and design\u2010oriented foundation for translating MOFs into practical seafood preservation technologies.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71430","type":"journal-article","created":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T09:21:33Z","timestamp":1788859293000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Emerging Metal\u2013Organic Frameworks (MOFs): Synthesis, Bioactivities, Preservation, Active Packaging\/Sensing System, and Future Perspectives for Seafood Applications"],"prefix":"10.1111","volume":"91","author":[{"given":"Abhishek","family":"Bisht","sequence":"first","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation, Faculty of Agro\u2010Industry Prince of Songkla University  Songkhla Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gokulprasanth","family":"Murugan","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation, Faculty of Agro\u2010Industry Prince of Songkla University  Songkhla Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6722-1789","authenticated-orcid":false,"given":"Jun Tae","family":"Kim","sequence":"additional","affiliation":[{"name":"BioNanocomposite Research Center, Department of Food and Nutrition Kyung Hee University  Seoul Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9433-3671","authenticated-orcid":false,"given":"Soottawat","family":"Benjakul","sequence":"additional","affiliation":[{"name":"International Center of Excellence in Seafood Science and Innovation, Faculty of Agro\u2010Industry Prince of Songkla University  Songkhla Thailand"},{"name":"BioNanocomposite Research Center, Department of Food and Nutrition Kyung Hee University  Seoul Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,8]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/slct.202401719"},{"key":"e_1_2_13_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2021.e06914"},{"key":"e_1_2_13_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsfoodscitech.4c00354"},{"key":"e_1_2_13_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.130095"},{"key":"e_1_2_13_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10853\u2010020\u201005308\u20109"},{"key":"e_1_2_13_7_1","doi-asserted-by":"publisher","DOI":"10.1039\/C3CS60475F"},{"key":"e_1_2_13_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsnano.4c14744"},{"key":"e_1_2_13_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781119383956.ch9"},{"key":"e_1_2_13_10_1","doi-asserted-by":"publisher","DOI":"10.1039\/C5TA09349J"},{"key":"e_1_2_13_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.micromeso.2026.114121"},{"key":"e_1_2_13_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodp.2025.100047"},{"key":"e_1_2_13_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/cnma.202100226"},{"key":"e_1_2_13_14_1","doi-asserted-by":"publisher","DOI":"10.1021\/cr5002589"},{"key":"e_1_2_13_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mtchem.2023.101804"},{"key":"e_1_2_13_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jssc.2025.125787"},{"key":"e_1_2_13_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-323-95939-1.00015-0"},{"key":"e_1_2_13_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.140449"},{"key":"e_1_2_13_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms252111775"},{"key":"e_1_2_13_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.microc.2025.114992"},{"key":"e_1_2_13_21_1","doi-asserted-by":"publisher","DOI":"10.1002\/adfm.202405421"},{"key":"e_1_2_13_22_1","doi-asserted-by":"publisher","DOI":"10.1021\/acssensors.5c00871"},{"key":"e_1_2_13_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym16121747"},{"key":"e_1_2_13_24_1","doi-asserted-by":"publisher","DOI":"10.1021\/acscatal.0c04426"},{"key":"e_1_2_13_25_1","doi-asserted-by":"crossref","unstructured":"Cheng Y. 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