Seafood and aquatic products are precious sources to supply humans with their requirements for a nutritionally balanced diet and healthy life. However, most of these valuable products are perishable and extremely susceptible to rapid spoilage and quality losses. Thus, innovative preservation agents/protocols are vital to uphold the quality and enhance the attributes of seafood.

Natural products, including plant derivatives, microbial metabolites, and biopolymers, from land or aquatic sources, are regarded as excellent alternatives to chemical and synthetic preservatives/antimicrobials. Nanomaterials were evidenced to be superior agents for applications in food and health-related sectors, e.g. as food preservatives, antioxidants, and antimicrobials via blending with edible coatings/food matrix, or as carriers for additional bioactive agents like antibiotics, anti-diabetic, antioxidant, or anticancer compounds.

The aim of this Special Issue is to provide the latest advances and prospects in the related disciplines to seafood preservation, the applications of natural products and nanomaterials in fishery products, the health and nutritional benefits of extracted compounds from aquatic and natural sources, and the novel biological approaches for enhancing the qualities of aquatic products. Original research and review articles are welcome.

Potential topics include but are not limited to the following:

• Seafood preservation using natural products and plant derivatives
• Application of nanomaterials for seafood preservation
• Green synthesis of bioactive nanometals using algal extracts
• Aquatic polymers as carriers for bioactive compounds
• Bioactive edible coatings based on nanopolymers and nanometals
• Bioactivity of nanomaterials against seafood spoilage factors
• Antioxidant activity of natural products and nanopolymers
• Improvement of seafood quality using biopolymers, nanomaterials, and phytoconstituents