Food packaging plays a pivotal role in preserving the quality and safety of food products while extending their shelf life

Microalgae are capable of synthesizing a diverse range of biologically active compounds, including omega-3 fatty acids, carotenoids, proteins, and polysaccharides, which demonstrate significant value in the fields of functional foods, innovative pharmaceuticals and high-value cosmetics. With advancements in biotechnology and the increasing demand for natural products, studies on the functional components of algae have made significant strides. However, the commercial utilization of algal bioactives still faces challenges, such as low cultivation efficiency, limited component identification, and insufficient health evaluation. Artificial intelligence (AI) has recently emerged as a transformative tool to overcome these technological barriers in the production, characterization, and application of algal bioactive ingredients. This review examines the multidimensional mechanisms by which AI enables and optimizes these processes: (1) AI-powered predictive models, integrated with machine learning algorithms (MLAs), Industry 4.0, and other advanced digital systems, support real-time monitoring and control of intelligent bioreactors, allowing for accurate forecasting of cultivation yields and market demand. (2) AI facilitates in-depth analysis of gene regulatory networks and key metabolic pathways, enabling precise control over the biosynthesis of targeted compounds. (3) AI-based spectral imaging and image recognition techniques enable rapid and reliable identification, classification, and quality assessment of active components. (4) AI accelerates the transition from mass production to the development of personalized medical and functional nutritional products. Collectively, AI demonstrates immense potential in enhancing the yield, refining the characterization, and expanding the application scope of algal bioactives, unlocking new opportunities across multiple high-value industries.

Peanut sprouts are recognized as a nutrient-dense functional food, rich in protein, soluble sugars, resveratrol, and bioactive compounds. Slightly acidic electrolyzed water (SAEW) and ultrasound treatments have emerged as promising technologies for enhancing the efficiency and uniformity of peanut seed germination, which is critical for improving sprout yield and quality. However, the molecular mechanisms underlying their synergistic effects remain elusive. This study investigated the combined effects of SAEW and ultrasound on peanut germination using integrated metabolomics and proteomics. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was employed to identify and quantify treatment-altered metabolites and proteins during germination. The results indicated that SAEW promoted the initiation of peanut seed germination primarily through the induction of oxidative stress and inhibition of abscisic acid (ABA), while ultrasound primarily activates energy metabolism. The synergistic effect of SAEW and ultrasound was found to enhance oxidative stress and inhibit ABA expression, leading to suppression of energy metabolism pathways, including the citric acid cycle and glycerophospholipid metabolism. This study provided insights into the synergistic mechanism of SAEW-ultrasound treatment in enhancing peanut germination.

As the global population ages at an unprecedented rate, identifying effective strategies to extend lifespan and mitigate age-related diseases has become imperative. Current research in nutrition for healthy ageing has increasingly focused on functional ingredients in food known to enhance longevity. Despite this, there is a noticeable gap in comprehensive reviews synthesizing existing evidence to guide public health interventions. This paper aims to address this gap by summarizing recent findings on functional ingredients in food with anti-ageing properties, emphasizing their role in promoting longevity and overall well-being. Functional foods, rich in bioactive compounds, show significant promise in prolonging life and reducing age-related ailments. These compounds effectively mitigate oxidative stress and inflammation, balance immune responses, enhance telomere maintenance, stimulate autophagy, and regulate both mitochondrial function and gut microbiota. Our review not only underscores the potential of anti-ageing functional ingredients but also suggests innovative dietary approaches, potentially transforming the global ageing experience.

Contemporary food systems are under increasing strain due to the rapid expansion of the global population, shifting dietary preferences, and growing awareness of the environmental impacts associated with traditional agricultural practices (1). While the land has long been the primary focus for food production, it is becoming increasingly clear that terrestrial resources alone may be insufficient to meet future nutritional needs in a manner that is both sustainable and health-promoting. In response to this challenge, attention has turned toward the marine environment as a vast and largely untapped reservoir of functional food components and high-value nutrients.Marine ecosystems encompass an extraordinary diversity of life forms, many of which produce bioactive compounds with demonstrated physiological benefits. These compounds include, but are not limited to, long-chain omega-3 polyunsaturated fatty acids (such as EPA and DHA), bioactive peptides, sulfated polysaccharides, and a wide array of natural pigments and antioxidants. Their roles in modulating lipid metabolism, reducing inflammation, improving gut microbiota composition, and supporting immune function are being increasingly recognized in both experimental and clinical settings (2).In parallel with this scientific interest, technological advancements have made it more feasible to isolate, purify, and formulate marine-derived compounds for functional food and nutraceutical applications (3). Environmentally conscious extraction methods such as subcritical fluid extraction, molecular distillation, and ultrasound-assisted processing are offering more sustainable alternatives to conventional techniques, aligning with global goals for reducing ecological footprints (4). Furthermore, marine bioresources offer opportunities beyond human nutrition.Innovations in aquaculture, integrated waste management, and biostimulant development demonstrate how marine-derived materials can contribute to circular economy models and regenerative agricultural systems. These synergies between nutritional efficacy and sustainability potential form a compelling argument for expanding research and investment into marine-based food innovations.The selected contributions presented in this Research Topic exemplify diverse strategies for leveraging marine resources in both health-focused and sustainabilitydriven contexts. Meng et al. (2025) developed and validated a novel extraction protocol for obtaining lipids rich in eicosapentaenoic acid (EPA) from Nannochloropsis gaditana using subcritical butane and molecular distillation (5). This environmentally conscious method yielded a highly purified extract with an EPA content of 58.92% (w/w), significantly higher than many conventional techniques. In a hyperlipidemic mouse model, supplementation with the purified lipid extract led to notable improvements in lipid profiles, including reductions in body weight gain, serum triglycerides, total cholesterol, and LDL-C, alongside an increase in HDL-C. Furthermore, the extract demonstrated anti-inflammatory effects by lowering hepatic levels of TNF-α and IL-1β, and reduced oxidative stress through enhanced activities of SOD, CAT, and GSH-Px. Key lipid metabolism enzymes were also favorably modulated. This study not only highlights the therapeutic potential of microalgal EPA but also exemplifies how advanced extraction technologies can enhance the functional quality of marine-derived compounds.polysaccharides from the brown seaweed Sargassum fusiforme (6). In vitro digestion studies indicated that the polysaccharides remained intact through the gastrointestinal tract, reaching the colon without releasing free monosaccharides. Fermentation by human gut microbiota led to selective utilization of higher molecular weight fractions, resulting in increased production of short-chain fatty acids (SCFAs), including acetate, propionate, and butyrate. SFSP treatment also altered the microbial community composition, promoting beneficial taxa such as Bacteroides and Megamonas, while suppressing potential pathogens like Shigella and Klebsiella. Metabolomic analysis revealed increased levels of bioactive organic acids and reduced concentrations of harmful compounds such as trimethylamine and secondary bile acids. These findings support the prebiotic potential of SFSP and highlight its ability to modulate gut ecology and host metabolism through microbiota-mediated pathways. Dai et al. (2024) addressed the challenge of managing the residual supernatant generated from microalgae cultivation by exploring its application as a biostimulant in agriculture (7). The researchers evaluated the effects of supernatants from Chlorella vulgaris cultured under autotrophic, heterotrophic, and mixotrophic conditions on lettuce (Lactuca sativa) growth. While autotrophic cultures yielded supernatants richer in inorganic nutrients, those from heterotrophic and mixotrophic cultures contained higher levels of amino acids and plant hormones. Application of these supernatants significantly enhanced lettuce root and shoot biomass, chlorophyll concentration, soluble sugars, and protein content, while reducing nitrate accumulation. The study offers a compelling case for integrating algal cultivation by-products into plant production systems, fostering resource efficiency, and contributing to sustainable agriculture through nutrient recycling and waste minimization. 2024) explored the post-processing enhancement of fish protein hydrolysates (FPH) derived from Atlantic mackerel (Scomber scombrus) by applying ultrasound treatments at different power levels (300W, 450W, and 600W) (8). The ultrasound exposure significantly improved protein solubility and degree of hydrolysis, and led to an increase in antioxidant capacity as measured by DPPH, FRAP, and ABTS assays. Moreover, the FPH exhibited stronger inhibition of dipeptidyl peptidase-IV (DPP-IV), an enzyme involved in glucose metabolism. Cell-based...