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Molluscan-derived therapeutics, for example, ziconotide was used as an analgesic, and elisidepsin was used in the treatment of cancer. Greater numbers of granted patents (30%) during 2016-2019 recognized the increasing importance of bioactive compounds from molluscs. Consumption of molluscs as daily diets could be helpful in the enhancement of immunity, and reduce the risk of several ailments. The present review comprehended the high value compounds and functional food ingredients from marine and estuarine molluscs.Enset (Ensete ventricosum) is a major starch staple and food security crop for 20 million people. Despite substantial diversity in morphology, genetics, agronomy and utilization across its range, nutritional characteristics have only been reported in relatively few landraces. Here, we survey nutritional composition in 22 landraces from three enset growing regions. We present mineral characterization of enset corm tissue, free amino acid characterization of raw and processed (fermented) tissues and genomic analysis of the microbial community associated with fermentation. We show that compared to regionally important tubers and cereals, enset is high in calcium, iron, potassium and zinc and low in sodium. We report changes in free amino acid composition due to processing, and establish that the bacteria genera Acetobacter, Lactobacillus and Bifidobacterium, predominate during fermentation. Nutritional and microbial variation presents opportunities to select for improved composition, quality and safety with potentially significant impacts in food security and public health.This work aims to investigate the effect of desolvation on the stability and bioavailability of nanoparticles of β-lactoglobulin (β-Lg) and anthocyanins (AC) extracted from red raspberry pomace. Interactions between the substrates were also studied using multispectral approaches. β-Lg-nanoparticles were fabricated via heat treatment at 85 °C for 30 min before initiating the desolvation method at pH 7. This method generated monodisperse particles, nano-scale size of β-Lg, and AC-β-Lg ranged from 129.13 to 351.85 nm with square morphology obtained by SEM. The AC extract was encapsulated successfully during desolvation process into β-Lg-nanoparticles with encapsulation efficiency (EE %) of ~77%. Results also showed that AC (from 1 to 13 × 10-4 M) quenched the fluorescence intensity of de-solvated β-Lg estimated to be 98%, and a binding among them occurred with a Ka-value of 7.59 × 108 M-1 at 25 °C. Addition of AC also gradually increased the antioxidant activity of β-Lg-nanoparticles with values of 82.51% at the highest AC-concentration (13 × 10-4 M) loaded on β-Lg-nanoparticles. AC-loaded β-Lg nanoparticles was more stable in mouth (pH 6.8), simulated gastric (SG, pH 2), and simulated intestinal (SI, pH 6.9) by showing high retention rate (%) than that of AC unencapsulated. Overall, de-solvated-β-Lg increased the heat-stability and bioavailability of AC, which could be further utilized in various food and pharmaceutical matrices. These findings recommend that β-Lg nanoparticles could be appropriated as delivery systems for anthocyanins.In food industry, a growing concern is the use of suitable packaging material (i.e., biodegradable coatings and films) with enhanced thermal, mechanical and barrier characteristics to prevent from contamination and loss of foodstuff. Biobased polymer resources can be used for the development of biodegradable bioplastics. To achieve this goal, biopolymers should be economic, renewable and abundantly available. Bioplastic packaging materials based on renewable biomass could be used as sustainable alternative to petrochemically-originated plastic materials. This review summarizes the recent advancements in biopolymer-based coatings and films for active food packaging applications. Microbial polymers (PHA and PLA), wood-based polymers (cellulose, hemicellulose, starch & lignin), and protein-based polymers (gelatin, keratin, wheat gluten, soy protein and whey protein isolates) were among the materials most widely exploited for the development of smart packaging films. These biopolymers are able to synthesize coatings and films with good barrier properties against food borne pathogens and the transport of gases. Biobased reinforcements e.g., plant essential oils and natural additives to bioplastic films improve oxygen barrier, antibacterial and antifungal properties. To induce the desired functionality the simultaneous utilization of different synthetic and biobased polymers in the form of composites/blends is also an emerging area of research. Nanoscale reinforcements into bioplastic packaging have also been reported to improve packaging characteristics ultimately increasing food shelf life. The development of bioplastic/biocomposite and nanobiocomposites exhibits high potential to replace nonbiodegradable materials with characteristics comparable to fossil-based plastics, additionally, giving biodegradable and compostable characteristics. The idea of utilization of renewable biomass and the implications of biotechnology can firstly reduce the burden from fossil-resources, while secondly promoting biobased economy.This research aimed to evaluate the pretreatment of soybean with the carbohydrase multi-enzyme complex "Viscozyme L", during the extraction process; in order to improve the recovery of proteins and isoflavones in soybase, and reduce the loss of these compounds through the okara residue. Three concentrations of enzyme were studied at 50 °C, along with an experiment carried out without enzyme addition (control experiment). The results were also evaluated in relation to standard soybase processing. this website In comparison to the standard and control processes, the enzymatic pretreatment reduced up to 85% the total amount of okara residue. Due to the action of the multi-enzyme complex, protein and total isoflavone recovery increased from 42% to 83% and from 59% to 93%, respectively. The application of Viscozyme L also favored the conversion of conjugated forms of isoflavone to aglycone in the soybase, representing up to 50% of the total isoflavones. The enzymatic pretreatment of soybean with carbohydrase improved the nutritional quality of the soybase, while at the same time reducing residue generation; showing that the proposed food process can be considered environmentally friendly method.