Food waste has been widely valorized in the past years in order to develop eco-friendly materials. Among others, bread waste is currently of increasing interest, as it is considered a huge global issue with serious environmental impacts and significant economic losses that have become even greater in the post-pandemic years due to an increase in cereal prices, which has led to higher production costs and bread prices. Owing to its richness in polysaccharides, bread waste has been previously studied for its physico-chemical characteristics and its numerous biotechnological applications. The present review highlights the re-use of bread waste and its valorization as a valuable resource by making value-added products through numerous technological processes to increase efficiency at all stages. Many research studies reporting several transformation methods of surplus bread into ethanol, lactic acid, succinic acid, biohydrogen, hydroxymethylfurfural, proteins and pigments, glucose–fructose syrup, aroma compounds, and enzymes are widely discussed. The wide variety of suggested applications for recycling bread waste provides significant insights into the role of technology development in potentially maximizing resource recovery and consequently contributing to environmental performance by reducing the amount of bread waste in landfills.

Functional seafoods derived from marine organisms, including fish, shellfish and algae, are gaining increasing attention due to their high content of bioactive compounds, such as omega-3 fatty acids, peptides, polysaccharides and antioxidants, which provide health benefits beyond basic nutrition. These marine-derived compounds exhibit a wide range of biological activities and have been investigated for their potential roles in the prevention and management of chronic diseases, including cardiovascular, neurodegenerative, cancer and gastrointestinal disorders. Their effects are largely mediated through anti-inflammatory, antioxidant and immunomodulatory mechanisms. Advances in biotechnology, including genetic engineering and improved extraction of bioactive compounds, have enhanced the nutritional quality and pharmacological relevance of functional seafoods. At the same time, sustainable aquaculture practices are being developed to reduce environmental impacts. Nevertheless, challenges such as regulatory inconsistencies, scalability issues and limited understanding of bioavailability and long-term effects still persist. These constraints should be considered when interpreting mechanistic and efficacy findings presented across different study designs and exposure conditions. Future perspectives highlight innovations in precision aquaculture, waste valorisation and traceability as key strategies to improve sustainability and strengthen consumer trust. This review summarizes current knowledge on functional seafoods, with emphasis on pharmacological mechanisms, clinical applications and the need for interdisciplinary research to optimize their health benefits and commercial potential.

This work explores the development and characterization of multifunctional biopolymer films based on zein-HPMC integrating date seed extract (DSE) and the AgNPs, and their application as coatings for date fruits and pastries preservation. Biosynthesized AgNPs were incorporated into the films at concentrations from 0 to 0.025%. The resulting films were characterized in terms of structural, functional and physical properties. AgNP-DSE composite film with 0.025% AgNPs exhibited 48.6% and 34.4% reduction in water vapor permeability and solubility, respectively, and a 38.2% increase in contact angle, demonstrating enhanced barrier properties and surface compactness. The molecular docking study supported favorable nanocomposite film matrix. The AgNP-DSE films containing 0.025% AgNPs were the best multifunctional food packaging system due to their excellent mechanical, barrier and biological properties, ensuring safety and performance. The optimized AgNP-DSE coating effectively preserved color, reduced oxidative degradation, moisture loss, and maintained structural integrity in date fruits and pastries during storage (p < 0.05). Coated date fruits and pastries retained 72.7% and 73.8% of their initial firmness, with lipid oxidation reduced by 46.2% and 40% after 56 and 28 days, respectively, compared to controls. Fungal growth of Aspergillus flavus was suppressed by over 70% in coated samples (p < 0.05), confirming the synergistic antimicrobial effect of AgNPs and DSE. The antifungal activity was further highlighted via docking simulations of polyphenols-capped AgNPs with two key fungal enzymes, revealing strong binding energy and mechanistic insights into enzyme inhibition. This highlights a nanotechnology-based approach for extending food shelf life, reducing waste, and advancing bio-based active packaging solutions.