The present study was investigated to know the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast. The cookies were formulated with different percentages of UI inclusions both in powdered (PUI) and fragmented (FUI) forms, in order to evaluate different quality attributes in prepared value-added cookies. In sensory analysis, seaweed inclusion levels of 1% PUI, 2.5% PUI, 1% FUI, 2.5% FUI and 5% FUI to cookies were acceptable by panelists. Considering the maximum percentage of seaweed inclusions, 2.5% PUI and 5% FUI were selected for further analysis. The results of physicochemical properties such as moisture content, spread factor, baking loss, pH, cookie density, color, texture properties, volatile basic nitrogen and thiobarbituric acid reactive species were within acceptable limits. In nutritional analysis, 2.5% PUI and 5% FUI cookies showed a remarkable and significant increase in lipid and ash contents, compared to untreated controls. Being the first report on fatty acids profile by UI from Bangladesh, among 24 fatty acids identified, the amount of total saturated, mono-unsaturated, omega-3 fatty acids and omega-6 fatty acids were reported to be 641.9 (36.2%), 563.7 (31.8%), 133.8 (7.6%) and 436.3 (24.6%) μg/g DW, respectively. The results suggest that cookies with 2.5% PUI and 5% FUI can be marketed as healthy foods for consumers.

Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off‐flavor while marketed as the raw or frozen state. To overcome these problems, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of JSM with extended shelf life. The hot smoking (70°C) with different sawdusts at the different smoke times (0, 20, 25, and 30 min) was applied to process JSM fillet. The smoked JSM obtained higher sensory attributes (appearance, odor, taste, color, texture, and overall preferences) and suppressed bacterial growth, pH, volatile base nitrogen, thiobarbituric acid‐reactive species, and trimethylamine N‐oxide at an optimum smoking time of 25 min using oak sawdust. Moreover, it possessed higher nutritional value and beneficial polyunsaturated fatty acids such as docosahexaenoic acid (DHA), 4.19 g/100 g, and eicosapentaenoic acid (EPA), 1.82 g/100 g. The smoked JSM product extended shelf life up to 42 days at 10°C storage temperature. The overall findings indicate that the hot smoking technology with JSM could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer.

Chub mackerel (CM), Scomber japonicus, is a commercially important fish species in pacific countries including South Korea and its rapid quality deterioration by various spoilage mechanisms while marketed has been reported, leading to a dramatic decline of the market price. To overcome this problem, a combination of superheated steam roasting (270 °C for 4 min) and hot smoking (70 °C) on CM fillets was applied to impart extending shelf-life at the market level. Using different sawdust with time-dependent smoking revealed that Oak sawdust at 25 min of optimized smoking time significantly (p < 0.05) provided the highest sensory properties (appearance, odor, color, texture and overall preferences), improved physicochemical, microbial, and nutritional properties, and subsequently, promoted shelf life of processed CM during the storage period at 10 °C for up to 34 days. Moreover, the processed CM offered high nutritional value, especially, essential and non-essential amino acids were found to be 13.14 and 15.48 g/100 g of CM fillets, and also reduced the trimethylamine-N-oxide level to an acceptable limit, indicating its quality and safety with high nutritional standards to end-point users upon consumption.

Half-dried Pacific saury of Cololabis saira (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decreased sensory attributes while marketed in various processed forms. To withstand these complications, research aimed to investigate the hot smoking technology to improve physicochemical, microbiological, and sensory attributes of HDPS with prolonged shelf life in storage conditions. The HDPS fillets were processed with hot smoking (70 °C) using various sawdust materials of Apple, Chestnut, Oak, Cherry, and Walnut, wherein the smoke time was set at different time points of 0, 20, 25, and 30 min. The results indicated that 25 min of smoking time with the selective Oak sawdust showed better sensorial characteristics, physicochemical properties, and microbiological qualities. Moreover, HDPS possessed higher nutritional value and valuable functional fatty acids, particularly docosahexaenoic acid and eicosapentaenoic acid, having a storage ability of up to 30 days at 10 °C. The processed HDPS offered a reduced level of Trimethylamine-N-oxide and Benzo[a]pyrene contents, indicating the acceptable and safe for human consumption. Therefore, HDPS with hot smoking could likely be a promising technique for preserving the premium quality of the product by providing desired characteristics of health and nutrition to end-point consumers.

Micro-plastics (MPs) become significantly important to society since their commercial manufacture began in the 1950s because of their low production costs, stability, light weight, and adaptability. Plastic was produced in 400 million tons worldwide in 2020, compared to 1.5 million tons just 60 years earlier. Scientists predict that by 2050, plastic production would increase to 33 billion tons. MPs are a rising scientific and societal issue in the environment as a new type of contaminant that is widely disseminated in aquatic ecosystems and organisms. Aquatic species that come into contact with MPs for an extended period of time experience ecotoxicity, which includes oxidative stress, genotoxicity, neurotoxicity, and reproductive issues. In aquatic environments, MPs not only transport chemicals within animals but also serve as mediators for chemicals or other contaminants. As a result of co-exposure of MPs and chemical contaminants, various toxicity incidences involving aquatic organisms have been reported. The final exposure of MPs occurs in humans through biomagnification of aquatic edible products. This study presents an important overview of the literature on MP ingestion by aquatic biota. It covers topics such as the present scenario of plastic pollution worldwide, the pathways that MPs take to reach humans and aquatic species, the eco-toxicological impacts of MPs on aquatic species, the relation between MPs and other environmental pollution and the ensuing effects on aquatic organisms, and the MP pollution status in Bangladesh.

Purpose: The proposed livelihood framework approach facilitates an understanding of the linkages between char livelihood strategies, asset status, and the way of using available natural resources. Research methodology: The study was conducted by a Questionnaire interview, Focus Group Discussion, Key Informant Interviews, and secondary data. Climatic factors like varying temperature, rainfall, sunshine, and wind speed were detailed studied. Results: In this study, we identified several indicators viz., five livelihood capitals (human, natural, social, physical, and financial) that are vulnerable now but have a prospectus, climatic disaster, and threat that faced with char dwellers are floods, riverbank erosion, thunder, heatwave, cold wave, and erratic rainfall. Finally, the present status of the Ecosystem Services negatively impacts livelihood and agricultural practices. Limitations: Sustainable livelihoods do not support analysis of political economy factors and the future difficulties of climate change are a significant worry for the reasonable development of the locale are the major limitations of the research. Contribution: This study will be contributing achievement of ecosystem management the executives in agricultural nations like Bangladesh e.g. subject to Good Governance and the current strength of biodiversity and environment elements.