Fish by‐products, traditionally regarded as waste, are increasingly recognized as valuable sources of bioactive compounds, including peptides, omega‐3 fatty acids, collagen, and hydroxyapatite. These molecules exhibit significant functional properties with applications in food preservation, dietary supplementation, pharmaceuticals, and cosmeceuticals. This review explores advanced extraction technologies such as enzyme‐assisted hydrolysis, supercritical fluid extraction, and cold plasma processing, which enhance the yield and stability of bioactives while supporting zero‐waste and circular economy principles. Despite technological progress, key barriers remain, including inconsistent raw material quality, high processing costs, regulatory uncertainty, and limited industrial infrastructure. Peptides and protein hydrolysates derived from fish frames, skins, viscera, and scales have demonstrated antioxidant, antihypertensive, antimicrobial, antidiabetic activities, but translation into functional food and health products is constrained by scalability and regulatory challenges. Future work should focus on optimizing bioprocessing, validating health benefits through clinical trials, and implementing sustainable valorization frameworks. Addressing these challenges will unlock the full potential of fish by‐products in advancing food security and human health.

Postharvest diseases, driven by necrotrophic fungi such as Botrytis cinerea , Penicillium digitatum , and Rhizopus stolonifer , pose a significant threat to global fruit and vegetable supply chains, resulting in annual losses of 20%–40% and economic impacts exceeding $10 billion. This review critically evaluates innovative, sustainable strategies for biological control, nanotechnology, edible coatings, and plant growth regulators (PGRs) to mitigate these losses, emphasizing their mechanisms and efficacy. Biological agents like Bacillus amyloliquefaciens and Pseudomonas fluorescens reduce disease incidence by 60%–85% through volatile organic compounds (VOCs) and nutrient competition. In comparison, selenium‐chitosan nanoparticles (Se‐ChNPs) achieve a 92% inhibition of B. cinerea in grapes via ROS induction and cell wall disruption. Chitosan and alginate‐based edible coatings prevent decay by creating physical barriers and increasing host enzymes: SOD by 68%; PGRs SA and MT trigger enhanced PAL and PR genes and reduce the disease by 55%–80%. Integration augments all these effects, and Se‐ChNPs and cold storage give a synergy ratio of 76%–94% because of multiple target suppression and host defense potentiation. However, there are some limitations which are as follows: During the use of Se‐ChNPs, cost plays a critical role; specifically for the efficacy of Se‐ChNPs, they work well on grapes only; in terms of regulation of residues, they do not have the proper regulation for the nanoparticles; but to balance all these critical issues, biosensors and protocols should be used for the crops. This process critically compares the different strategies, reviews their successes and faults for each crop, looks into contrasting findings, and highlights major areas that need further study, such as applying them to vegetables and dealing with regulations. Priorities for future research include developing low‐cost solutions and testing a wide range of crops to improve the sustainability of postharvest management and meet the demands of the global food supply.

Nanoencapsulation is one of the major components involved in the delivery, stability, and controlled release of bioactive compounds from functional foods. This overview integrates various encapsulation procedures, such as microencapsulation, nanoencapsulation, emulsification, coacervation, spray drying, freeze drying, and recently developed processes, such as electrospinning, microfluidics, and supercritical fluid processing. Different bioactive compounds, such as polyphenols, probiotics, vitamins, omega-3 fatty acids, and essential oils, are defined in terms of encapsulation efficiency and food, nutraceutical, and active packaging functional applications. Nanoencapsulation is highlighted for its ability to address issues, such as low solubility, instability, and undesirable sensory characteristics, while enhancing bioavailability and enabling controlled release. The review also mentions advances in edible and biodegradable materials, intelligent polymers, and artificial-intelligence-enabled design of formulations. Current research indicates that nanocarriers based on biopolymers and lipids have greater stability and retention of bioactive compounds than conventional systems. Despite promising advancements, there are limitations related to large-scale production, cost-effectiveness, regulation guidelines, and inconsistency in gastrointestinal performance. Overall, nanoencapsulation offers a green and new avenue for the development of next-generation functional foods with improved health benefits and shelf-life.

The stunning nutritional and medicinal attributes of tropical fruits have propelled them to international fame. Passion fruit ( Passiflora edulis ) and mangosteen ( Garcinia mangostana ) are two examples of such fruits. This review discusses in depth their phytochemical composition, health benefits, and utility in the industrial sector. Mangosteen is an important dietary food and nutraceutical agent that exhibits high antioxidant, anti‐inflammatory, antibacterial, and anticancer properties because of its richness in xanthones, anthocyanins, and polyphenols. Passion fruit has the potential to serve as an antidiabetic, antihypertensive, and anticancer agent because it is rich in vitamins (A, B2, and C), carotenoids, and polyphenols. Owing to its antioxidant nature, mangosteen has applications in the cosmetics industry. Passion fruit, however, is extensively used in beverages, pastries, and sweets owing to its flavor and bioactive benefits. This review highlights the numerous uses of these fruits and demonstrates how they can contribute to the areas of sustainable agriculture, medicine, and nutrition. Perishability, limited cultivation, and underutilized by‐products (e.g., peels and seeds) are challenges that persist despite their benefits. Enhancing postharvest technologies, boosting agronomic practices, and valoring waste would make them more commercially viable. Enhancing extraction procedures, shelf life, and finding new applications in pharmaceuticals and functional foods are all directions in which future investigations need to focus to provide maximum social, economic, and health gains.

Food waste poses global challenges to sustainability, human health, and the environment. Meat production significantly contributes to the byproducts generated during slaughter and processing. These by-products, which are rich in proteins and lipids, can be valorized via enzymatic hydrolysis or green extraction to produce bioactive peptides. These peptide activities and beneficial properties include antioxidant, antihypertensive, antimicrobial, and anti-inflammatory activities, and thus, have potential as functional foods and nutraceuticals. Notably, bioactive peptides can modulate gut microbiota by promoting beneficial species (e.g., Lactobacillus and Bifidobacterium) while suppressing pathogenic microbes. This interaction improves the integrity of the gut barrier, immune responses, and metabolic health. Integrating meat byproduct valorization within a circular economic framework does not reduce environmental pollution but also creates opportunities for sustainable food innovation. Despite advances in peptide extraction and application, key challenges remain, including large-scale production, taste optimization, and regulatory compliance. Future research should optimize production techniques, assess long-term health impacts, and explore industrial scalability.