The increasing demand for transparency, safety, and sustainability in the food industry necessitates the adoption of advanced digital technologies. Thus, this study aimed to examine the synergistic integration of the blockchain, artificial intelligence (AI), and the Internet of Things (IoT) as a transformative framework to enhance hygiene, safety, and operational efficiency throughout food supply chains. Hence, by ensuring end-to-end traceability, these technologies collectively mitigate food fraud, improve regulatory compliance, and foster environmentally responsible practices in fisheries and aquaculture. The paper highlights the capacity of the IoT for real-time data acquisition, the immutable record-keeping of the blockchain, and AI-driven predictive analytics in decision support. Furthermore, this study evaluates various mathematical and analytical models, including Mixed-Integer Linear Programming (MILP), Branch and Efficiency (B&E), Simultaneous Data Envelopment Analysis (SDEA), Karush–Kuhn–Tucker (KKT) optimization, and Fuzzy DEMATEL, as practical tools for designing IoT-integrated blockchain systems. By addressing adoption barriers and future opportunities, this study highlights the critical role of regulatory alignment, cross-sector collaboration, and standardization in fostering a safer, more transparent, and sustainable food industry.

Packaging is developing about the development of consumer demands and awareness day by day. Packaging technology is a technology that is constantly evolving. Monitoring seafood products at all stages from the moment they are caught to the moment they are consumed is extremely important for the quality of seafood products and prevention of diseases caused by seafood. Therefore, by using of improved packaging techniques, not only can be prevented the contamination of fishery products with microorganisms, but also the quality and suitability of fishery products for consumption can also be monitored at every stage. In this review, conducted studies regarding advanced packaging materials and products for seafood products have been mentioned and studies on recent advanced packaging applications in fresh and processed fishery products in recent years were compiled.

Emulsions stabilized by solid particles, known as Pickering emulsions, offer a compelling alternative to conventional surfactant-based emulsions, attracting considerable interest within the food sector. This review comprehensively examines the application of solid particles in stabilizing food emulsions, offering a detailed comparison with traditional surfactant-based methods. Additionally, this paper elucidates how Pickering emulsions, stabilized by particles at the oil-water interface, achieve superior stability, preventing coalescence and phase separation, which is crucial for extending the shelf life of food products. It further explores the enhanced functionality these emulsions provide, including improved nutrient delivery through encapsulation, where sensitive compounds are protected and released in a controlled manner. Moreover, the review delves into innovative applications such as the development of low-fat food alternatives, where Pickering emulsions maintain sensory qualities while reducing lipid content, and their role in enabling advanced food technologies like 3D printing, allowing for tailored food structures and nutritional profiles. By elucidating the mechanisms of particle stabilization and exploring diverse applications, this paper underscores the significant potential of Pickering emulsion technology in transforming food processing and product development.

Background of Study: Innovative food solutions are essential for low- and middle-income countries facing food insecurity, malnutrition, and environmental degradation. The high consumption of instant noodles in Indonesia, especially among low-income and nutritionally vulnerable populations, presents a strategic opportunity to enhance nutritional quality by utilizing underutilized fish resources and seafood by-products. Aims and Scope of Paper: This study aims to evaluate the development potential of fish-enriched instant noodles within the framework of circular economy and sustainability. It covers the nutritional enhancement, food waste reduction, and environmental impacts of such innovations, particularly focusing on the feasibility of industrial-scale implementation in the Indonesian context. Methods: A multidisciplinary approach was employed, combining nutritional science, food technology, and sustainability principles. The production process involved the selection of fish-based ingredients and by-products, dough formulation, processing through steaming and energy-efficient drying, and the use of biodegradable packaging. The innovation was assessed in terms of nutritional improvement, environmental impact, and industrial scalability. Result: The results demonstrated that fish-enriched instant noodles significantly improve protein content, omega-3 fatty acids, calcium, and micronutrients compared to conventional instant noodles. Moreover, the adoption of renewable energy, water recycling systems, and eco-friendly packaging effectively reduced the carbon footprint and waste associated with production. This innovation aligns with several United Nations Sustainable Development Goals (SDGs), including Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), Goal 12 (Responsible Consumption and Production), and Goal 14 (Life Below Water). Conclusion: The development of fish-enriched instant noodles offers a functional food solution that not only enhances community nutrition but also reduces food waste and supports sustainable food systems. Despite its promising potential, challenges remain, including limited regulatory frameworks, technological readiness, and low consumer awareness of the benefits of circular economy-based foods. Cross-sector collaboration is essential to achieve broader implementation of this innovation on an industrial scale.

Bu derlemede koronavirüsün su ürünleri yetiştiricilik, balıkçılık ve gıda işleme sektörlerine etkileri yanında bu iş yerlerinde bulaşmaların önlenmesi için alınması gereken tedbirler incelenmiştir. Koronavirüsün işleme teknolojileri uygulamalarına karşı dayanımı, hijyen uygulamaları ve virüsün elimine edilmesine yönelik geliştirilen yenilikçi yöntemlere de yer verilmiştir. Bu kapsamda kontaminasyonu engelleyebilecek antiviral ambalaj materyalleri gibi geliştirilmekte olan yeni teknik ve yöntemler ile taze veya işlenmiş halde tüketilecek gıda ve su ürünlerinin ambalajlanarak satışa sunulması çalışmaları irdelenmiştir. Taze ve işlenmiş su ürünlerinde koruma ve kontrol amaçlı denetimlerin gerekliliği ve sürekliliği üzerinde değerlendirmeler yapılmıştır. Ayrıca su ürünleri/gıda alanında güvenilir ürün yelpazesinin geliştirilmesi üzerine yapılacak çalışmaların desteklenmesinin önemi konusunda tartışılmıştır.

Technology is constantly improving, enabling the creation and implementation of a wide range of new applications. Furthermore, growing populations, decreasing food supplies, and shifting environmental parameters lead to the creation of methods for generating food items fit for human consumption. Among these cutting-edge technologies with several benefits is 3DFP. The creation of food products with specialized nutrition, the ­decrease in food waste, and the efficient and dependable manufacture of nutritious food are just a few of the numerous benefits offered by 3DFP. Nevertheless, there are several limitations to adopting 3DFP, such as process, material, and method implementation challenges. Despite this strategy, it is anticipated that the research done will provide solutions to any issues that may arise and that the demand for foods made using cutting-edge 3DFP technology will rise. Soon, 3DFP is expected to gain widespread ­acceptance because of its novel technological advantages and the uniformity of generated foods in terms of food safety and engineering.