Horticultural postharvest losses pose a significant challenge to the supply chain and economic growth, particularly in impoverished nations. This review paper explores the multifaceted issues surrounding postharvest losses in horticultural crops and emphasizes the critical role of technological innovations in mitigating these losses. Various stakeholders within the value chain, including farmers, handlers, and consumers, face substantial risks due to insufficient postharvest handling techniques. The study underscores the urgency of adopting advanced postharvest technologies, focusing on enhanced harvesting and packaging strategies. By using cutting-edge technologies, it is possible to lower losses after harvest and raise the general standard of fresh produce. The improper use of packing materials and inadequate packaging methods significantly contribute to these losses, making it imperative to address these aspects for sustainable solutions. This comprehensive review not only identifies the reason for fruit and vegetable losses after harvesting within the countries but also provides actionable insights into mitigating measures. This article intends to support the creation of a robust and successful horticulture supply chain by addressing the issues and offering workable solutions. The integration of technological advancements in harvesting, handling, and packaging processes emerges as a key element in the overall strategy to reduce postharvest losses and promote economic growth in resource-constrained regions.

Microbiome engineering has emerged as a transformative approach to enhancing food safety and quality by strategically modulating microbial communities. This review critically examines state-of-the-art techniques, including synthetic biology, artificial intelligence (AI), and systems biology, that are revolutionizing our ability to improve nutritional profiles, extend shelf life, and optimize food production processes. The review further explores complex social, ethical, and regulatory considerations, emphasizing the importance of robust public engagement and the establishment of standardized frameworks to ensure safe and effective implementation. While microbiome engineering holds significant promise for revolutionizing food safety and quality control, further research is needed to address critical challenges, including understanding microbial dynamics in complex food systems and developing harmonized regulatory frameworks. By bridging interdisciplinary gaps, this paper underscores the necessity of collaborative efforts to unlock the full potential of microbiome-driven innovations for a more resilient and sustainable food industry.

This study aimed to develop and evaluate the microencapsulation of n-3 PUFAs-rich medium- and long-chain structured lipids (MLSLs) using gum arabic (GA), maltodextrin (MD), and modified starch (MS) in various ratios. Microcapsules were produced via spray drying and assessed for microencapsulation yield, microencapsulation efficiency, physicochemical characteristics, and oxidative stability. The GA:MS:MD formulation achieved the highest microencapsulation yield (87.77 ± 0.47% w/w) and microencapsulation efficiency (90.11 ± 0.56% w/w), with optimal moisture content (1.98 ± 0.21% w/w), water activity (0.17 ± 0.04), and superior wettability (9.27 ± 0.72 min). It also exhibited enhanced solubility (87.54 ± 0.63% w/w) and a low polydispersity index (PDI) (0.28 ± 0.03). FT-IR confirmed successful encapsulation, SEM revealed intact spherical microcapsules, and peroxide values under accelerated storage (55 °C, 28 days) remained low (0.71–2.39 meq O₂ per kg). These findings highlight GA:MS:MD microcapsules as promising candidates for functional food and pharmaceutical applications.

The global demand for sustainable and effective food preservation techniques has spurred significant interest in biodegradable packaging materials, with chitosan films emerging as a promising solution for extending the shelf life of highly perishable seafood products such as shrimp. This review systematically summarizes recent advances in the development, characterization, and functional enhancement of chitosan-based films for shrimp. Chitosan, derived from chitin, has inherent antimicrobial, antioxidant, and biodegradable properties, making it an ideal candidate for eco-friendly packaging. The key physicochemical and functional properties of chitosan films, including their mechanical strength, barrier performance, and structural characteristics, are discussed. Functional enhancements, such as the incorporation of natural bioactive compounds (e.g., essential oils and plant extracts) and nanofillers, have been shown to significantly improve the antimicrobial efficacy, oxygen and water vapor barrier properties, and mechanical stability of films. A critical aspect of this progress is the synergistic effect achieved by combining chitosan with other antimicrobials, which broadens the spectrum of activity against various bacterial strains and enhances overall preservation efficacy. Recent studies have demonstrated that functionalized chitosan coatings effectively inhibit microbial growth, retard lipid oxidation, and maintain sensory and nutritional quality during refrigerated storage of shrimp. In addition, this review evaluates current limitations related to large-scale production, cost-effectiveness, and regulatory approval for commercial applications. Overall, chitosan-based preservation systems represent a promising approach for sustainable seafood packaging. Future research may focus on industrial scalability, multifunctional film design, and integration with smart/active packaging technologies.