The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

The functions of packaging materials are to prevent moisture loss, drip, reduce lipid oxidation, improve some of their sensorial properties (color, taste and smell) and provide microbial stability of foods. Edible films can be made from protein, polysaccharides and lipids or by combination of any of these to form a composite film. Nanocomposites are composite films made by incorporation of nanoparticles. Edible packaging and coating of the meat and meat products enhances the self-life by the incorporation of the active compound (such as antimicrobial and antioxidant compound) in to the packaging matrix. Incorporation of the some ingredients in the matrix may also improve the nutritional as well as sensory attributes of the packed products. Edible packaging material also reduces environmental pollution by overcoming the burden degradation as edible films are biodegradable and thus eco-friendly.

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, competitive exclusion, and vaccination have been adapted at the farm level to reduce colonization of Campylobacter in poultry gut. While prevention of intestinal spillage, scheduled slaughter, logistic slaughter, chemical decontamination of carcasses are recommended to reduce contamination during processing. The postharvest interventions such as heat treatment, freezing, irradiation of contaminated carcass can effectively reduce Campylobacter contamination. Thus, integrated approaches are required to tackle infection of Campylobacter in humans.

The study was conducted to explore the possibilities of utilization of green cabbage (Brassica olerecea) in the preparation of chicken meatballs and their subsequent storage at 4 ± 1°C. The green cabbage was incorporated at various levels, namely 0%, 15% and 25% by replacing lean meat in the formulation. Crude protein, fat, ash and energy content of the chicken meatballs showed significantly (p < .05) decreasing trend with increasing levels of green cabbage. There was a significant (p < .05) increase in the moisture content, cooking yield, moisture retention and moisture protein ratio in treated products than control and recorded highest for T₂. Chicken meatballs were aerobically packaged and assessed for storage quality under refrigerated (4 ± 1°C) conditions. Sensory attributes showed a significantly (p < .05) decreasing trend for both control as well as green-cabbage-incorporated chicken meatballs, whereas pH, total plate counts, yeast and mould count, free fatty acid and thiobarbituric acid reacting substances values increased significantly (p < .05) throughout the storage. The results conclude that green cabbage, which is rich in antioxidant compounds, could be used in chicken meatballs to extend the storage life by retarding the lipid oxidation and microbial growth at refrigeration temperature (4 ± 1°C).

The meat and fish sectors are primary sources of animal protein for human consumption. However, they also generate large volumes of byproducts and organic waste annually, posing major challenges in terms of sustainable disposal. These byproducts have the potential to be repurposed into high‐value, low‐volume products, such as bioactive peptides or hydrolysates. Various methods used for the recovery of bioactive peptides from meat byproducts are enzymatic hydrolysis, microbial fermentation, ultrasonic‐assisted, pulsed electric field, high hydrostatic pressure, microwave‐assisted, and subcritical water processing. These bioactive peptides possess various functional properties, including antioxidant, antimicrobial, and antihypertensive effects. Incorporating them into food products could enhance both the functionality and quality of these products. In light of growing consumer demand for natural, eco‐friendly ingredients, as well as sustainable practices in food production and packaging, the generation and use of bioactive peptides and hydrolysates offer a promising strategy. This approach not only mitigates environmental challenges but also fosters the sustainable growth of the meat and fishery industries, ensuring long‐term ecological and economic viability. This review explores new opportunities and avenues for utilizing animal and marine byproducts in producing bioactive peptides and their potential applications in meat products and processing techniques, thereby supporting the sustainable growth of the meat and fishery industries.