The nutritional value, growth performance, and lipid metabolism of sago palm weevil larvae (Rhynchophorus ferrugineus, SPWL) raised on plant-based diets (soybean, rice bran, and ground sago palm trunk (GSPT)), supplemented with various concentrations (0, 3, 7, 15, and 20%) of perilla seed (PS) were compared with traditional diets i.e., regular GSPT (control) and GSPT supplemented with pig feed. All supplemented diets rendered SPWL with higher lipid and protein contents (p < 0.05). Supplementing with 7–20% PS enhanced α-linoleic acid content in SPWL, resulting in a decrease in the n-6:n-3 ratio to a desirable level. Dietary PS supplementation increased Δ9 (18), total Δ9 and Δ5 + Δ6 desaturase indexes, fatty acid (FA) unsaturation, and the polyunsaturated FA:saturated FA ratio in SPWL, while lowering atherogenicity index, thrombogenicity index, and Δ6 desaturase (fads2) gene expression. Boosting with 7% PS improved the majority of growth parameters and enhanced essential amino acid and mineral contents (p < 0.05).

Herein, the effect of supplementing ground sago palm trunk (GSPT) with varying concentrations of plant-based ingredients (PIs), including rice bran (RB), soybean meal (SM), and perilla seed (PS), on the nutritional profile of sago palm weevil larvae (SPWL) was investigated. Increased PS intake induced an increase in α-linolenic acid level and a reduction in the n-6/n-3 ratio in SPWL (p < 0.05). The presence of fatty acids in SPWL was determined predominantly by the fatty acid profile in the feed. The activities of Δ5 + Δ6 desaturases and thioesterase were not different among SPWL fed different diets (p < 0.05); however, PI intake resulted in low suppression of fads2 gene expression. RB, SM, and PS at the appropriate concentrations of 17.5%, 8.8%, and 7.0% in GSPT (F3 diet), respectively, boosted both protein quantity and quality of SPWL, as indicated by higher levels of essential amino acids, particularly lysine, than the FAO protein reference. Therefore, incorporating PIs into a regular diet is a viable method for enhancing the nutritional value and sustainability of farm-raised SPWL as a potential alternative source of high-quality lipid and protein.

Environmental pollution from plastics is largely driven by inadequate waste management, particularly in food packaging that relies heavily on petroleum-derived materials. This study utilized gelatin capsule waste (GCW) as a sustainable biopolymer and incorporated yellow peacock flower extract (YPE), obtained via ultrasound-assisted extraction (UAE), at various concentrations (0–2%, w/v) to develop biodegradable films with enhanced functional and antioxidant properties. The main phenolic constituents of YPE were flavonoid aglycones and their glycosylated derivatives. YPE showed total phenolic content of 98.44–129.34 mg GAE/g dry extract, with ABTS, DPPH, and FRAP antioxidant activities ranging from 5.51 to 8.11, 3.17–7.63, and 3.86–5.82 mg TE/g dry extract, respectively. Incorporation of YPE into GCW films significantly improved light barrier properties, thermal stability, mechanical strength, and antioxidant activity, along with a reduction in water vapor permeability and an increase in contact angle, indicating enhanced film hydrophobicity. All films exhibited excellent biodegradability, with complete disintegration within 15 days under soil burial conditions. Films containing 2% YPE (GF4) showed significantly higher thickness, tensile strength, and thermal stability, along with increased opacity, compared with the control (GF0), indicating a reinforcing effect. FTIR analysis revealed the interaction between protein and phenolic compounds from YPE. In a food application model, GF4 film pouches (5 × 5 cm²) effectively delayed oxidative deterioration of dried shrimp during storage at 25 ± 2 °C for 15 days. These findings highlight YPE as a promising bioactive ingredient for biodegradable active packaging and demonstrate the feasibility of GCW as a sustainable biopolymer for eco-friendly films.

Gelatin capsule waste (GCW), a protein-rich by-product, represents a promising substrate for the generation of potential bioactive substances, including free amino acids and other soluble substances generated during enzymatic hydrolysis. In this study, gelatin hydrolysates with degrees of hydrolysis (DH) ranging from 10% to 40% were produced using the commercial enzymes NS AC0106 (endopeptidase) and NS AC0107 (aminopeptidase) to enhance their functional properties. Increasing DH significantly improved antioxidant activity, surface hydrophobicity, and emulsifying capacity (p < 0.05), while sterilization further enhanced antioxidant capacity. Structural analyses confirmed extensive protein degradation and conformational modifications, as evidenced by SDS–PAGE (formation of low-molecular-weight substances), FTIR (shifts in the amide I region), and NMR (release of free amino acids). Electronic tongue analysis indicated that enzymatic hydrolysis enhanced umami and salty taste attributes. Notably, hydrolysis using NS AC0107 at 40% DH resulted in the highest antioxidant activity, together with pronounced umami taste and low bitterness. Overall, GCW-derived hydrolysates show considerable potential as functional ingredients and provide a sustainable strategy for the valorization of protein-rich industrial by-products.

A low-sodium soaking solution for Pacific white shrimp was developed by partially substituting sodium tripolyphosphate (STPP) with potassium tripolyphosphate (KTPP) or tetrapotassium pyrophosphate (TKPP) (0.5–2.5%, w/v) in combination with L-lysine (2%, w/v). The effects on physicochemical properties, microstructure, and consumer acceptance were evaluated in comparison with a non-soaked control and a positive control (3% STPP, w/v). The results indicated that partial substitution of STPP with KTPP or TKPP could be effectively achieved while maintaining processing yield, color, and water-holding capacity (WHC) comparable to the positive control. Scanning electron microscopy revealed a more relaxed and expanded muscle structure, indicating enhanced water retention and reduced shear force. However, no significant differences in shear force were observed between the substitution treatments and the positive control. Substitution with KTPP or TKPP significantly reduced phosphate content and the Na/K ratio. Sodium levels decreased by 23.5–47.0% with KTPP and 28.8–59.5% with TKPP, while potassium content increased in the treated shrimp. This substitution did not adversely affect consumer acceptance, with improved taste characteristics, particularly enhanced saltiness and umami, detected by electronic-tongue analysis. Overall, replacing STPP with KTPP or TKPP shows potential as a strategy for developing reduced-sodium shrimp products while maintaining product quality.