Coronavirus infection (COVID-19) has significantly increased the mortality and morbidity rates worldwide. The present study was conducted to assess the general public’s awareness of COVID-19 and its association with mental health, dietary habits, and physical activity. A web-based survey was conducted to gather information about demographics, knowledge about COVID-19, dietary habits, mental health, and anthropometry among the general public of Pakistan. Descriptive statistics, chi-square test, and multiple logistic regression were used for data analysis. The majority of the participants were suffering from anxiety (71.0%) and depression (52.0%) during the COVID-19 pandemic; 32.4% of participants had poor COVID-19–related knowledge. COVID-19 lockdown reduced the physical activity of 66.9% of participants and increased weight of 38.8% of the survey participants. Demographic variables, including age, gender, ethnicity, education, employment, family type, and geographical location, were significantly associated with knowledge about COVID-19 (P < 0.05). Depression was inversely associated with COVID-19 knowledge (P < 0.05). Healthy changes in dietary habits including decreased consumption of fast foods, soft and cola drinks, fruit drinks, cooked meat (outside the home), sugar, and fats, and were associated with increased knowledge of COVID-19. Vitamin C and immunity-boosting supplement consumption were significantly associated with increased knowledge regarding COVID-19 (< 0.05). Inadequate knowledge about COVID-19 and the presence of anxiety and depression were found among most of the study participants. There is a need to conduct educational seminars to limit the health consequences resulting from COVID-19 lockdown.

Spirulina (Arthrospira platensis) is recognized as a high-protein microalga with potential for bioactive peptide production. In this study, S. platensis protein extract (~45% protein) was subjected to enzymatic hydrolysis using pepsin, trypsin, and chymotrypsin. A ~75% reduction in Bradford values indicated extensive protein breakdown, with degrees of hydrolysis of 15.6%, 21.4%, and 33.7% for pepsin-, trypsin-, and chymotrypsin-treated samples, respectively. SDS-PAGE confirmed the generation of low-molecular-weight peptides (<10 kDa). Hydrolysis caused only minor changes in amino acid composition, maintaining protein quality, with trypsin-hydrolysates showing the highest protein efficiency ratio (1.12) and biological value (78.83%). Antioxidant capacity increased significantly, with hydrolysates displaying a 33–68% rise in DPPH and 30–54% in FRAP activity, alongside a 33–44% reduction in lipid peroxidation. Furthermore, phytochemical content was markedly enhanced in hydrolysates compared to intact protein, with increases in total phenolic content (38–118%), total flavonoid content (59–78%), and terpenoids (24–37%). Among treatments, trypsin-SPPH (Spirulina platensis protein hydrolysate) consistently exhibited the most pronounced improvements. Collectively, these findings demonstrate that proteolysis of S. platensis proteins not only enhances antioxidant activity but also liberates bound phytochemicals, establishing S. platensis hydrolysates as promising functional food and nutraceutical ingredients.