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.

Polysaccharides are structurally diverse biopolymers composed of multiple monosaccharide units linked through glycosidic bonds. Their complexity, biodegradability, and functional versatility make them integral to biological systems as well as modern industrial application. Sourced from plants, fungi, marine organisms, animals, and microbes, these natural polymers exhibit a broad spectrum of bioactivities, including antioxidant, antimicrobial, immunomodulatory, and physicochemical protective functions. In the context of food preservation, polysaccharides have gained significant attention as sustainable alternatives to synthetic preservatives and conventional packaging materials. This review summarizes the classification and structural attributes of polysaccharides that influence their functional performance, particularly their ability to scavenge free radicals, inhibit foodborne pathogens, and form protective barrier systems. Special emphasis is placed on their use in edible films, coatings, and encapsulation systems that enhance the shelf life of fruits, vegetables, meats, dairy, beverages, and bakery products. Challenges related to stability, sensory impact, and regulatory compliance are also discussed. Overall, polysaccharides demonstrate substantial potential as eco-friendly, bioactive packaging agents and controlled-release carriers, contributing to safer, greener, and more sustainable food preservation technologies.

The global food system is increasingly vulnerable to climate change, biodiversity loss, and unsustainable practices, driving numerous plants, animals, fungi, and associated culinary traditions toward extinction. These endangered foods represent not only a loss of cultural heritage but also a critical diminishment of genetic and nutritional diversity essential for robust and resilient food systems. This systematic review, conducted in accordance with PRISMA guidelines, started with 412 records, 85 studies met the inclusion criteria, focusing on the role of neglected and underutilized species in food security, their drivers of decline, and related conservation policies. Our analysis, framed by the FAO’s four pillars of food security, demonstrates that endangered foods are vital for availability (providing climate-resilient genetic diversity), access (offering affordable nutrition), utilization (supplying unique micronutrients and bioactive compounds), and stability (buffering against production shocks). However, their potential is undermined by climate change, agricultural modernization favoring monocultures, socio-cultural erosion, and significant policy gaps. Case studies from Peru, West Africa, and the Pacific illustrate both the successful integration of these foods into security strategies and the persistent challenges of funding, market access, and infrastructure. The conservation and revitalization of endangered foods are imperative for achieving sustainable food systems and global nutritional resilience. This review concludes that effective integration requires a multi-faceted approach: strengthening seed sovereignty and agroecology, developing technology-enabled value chains, promoting food literacy, and implementing coherent policy frameworks that align conservation efforts with the Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger), SDG 12 (Responsible Consumption and Production), and SDG 15 (Life on Land). Graphical Abstract