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Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are generated along the seafood value and supply chain, from the sea to the consumer table, causing severe environmental damage and significant economic loss. Therefore, innovative solutions and alternative approaches are urgently needed to ensure a better management of seafood discards and mitigate their economic and environmental burdens. The use of emerging technologies, including the fourth industrial revolution (Industry 4.0) innovations (such as Artificial Intelligence, Big Data, smart sensors, and the Internet of Things, and other advanced technologies) to reduce and valorize seafood waste and by-products could be a promising strategy to enhance blue economy and food sustainability around the globe. This narrative review focuses on the issues and risks associated with the underutilization of waste and by-products resulting from fisheries and other seafood industries. Particularly, recent technological advances and digital tools being harnessed for the prevention and valorization of these natural invaluable resources are highlighted.

A comparative study on the effects of marjoram (ME) and olive leaf (OLE) extracts on the quality parameters of red and ordinary muscles of tuna–like fillets kept under vacuum–packaging at refrigerated storage were investigated in this study. Tuna–like (Auxis thazard) fillets were dipped in sterile plant extract solutions (0.5% w/v) for five minutes and vacuum–packaged. Chemical, microbiological, and sensory assessments were performed on each of the muscles throughout the 18 days of the refrigerated storage. Several quality indices were significantly lower (P < 0.05) in ordinary muscle than in red muscle. However, the quality parameters of both muscles had the same tendency and were significantly affected by time as well as by the applications of plant extracts. Sensory assessments showed that both muscles from tuna–like fillets had 12 days of shelf–life, while OLE and ME applications extended significantly (P < 0.05) the shelf–life of both muscles for 3 and 6 more days, respectively. Microbiological analyses and total volatile base–nitrogen (TVB–N) assessment revealed a longer shelf–life for all samples, whilst thiobarbituric acid reactive substances (TBA) analysis suggested that vacuum–packaging alone was sufficient to delay lipid oxidation of fish fillets, especially on dark muscle. However, the application of ME was more effective in prolonging the shelf–life of vacuum–packaged tuna–like fillets. Thus, the employment of OLE or ME improved the quality parameters of fillets throughout the experiment and can be used by the fish processing industry.

Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production. This review describes current knowledge on water kefir production and its health effects. The main aims of this paper are to focus on the microbial composition, potential health-promoting properties, limitations in human consumption, and challenges in the production of water kefir. Water kefir grains and substrates, including brown sugar, dried and fresh fruits, vegetables, and molasses, used in the production influence the fermentation characteristics and composition of water kefir. Lactic acid bacteria, acetic acid bacteria, and yeasts are the microorganisms involved in the fermentation process. Lactobacillus species are the most common microorganisms found in water kefir. Water kefir contains various bioactive compounds that have potential health benefits. Water kefir may inhibit the growth of certain pathogenic microorganisms and food spoilage bacteria, resulting in various health-promoting properties, including immunomodulatory, antihypertensive, anti-inflammatory, anti-ulcerogenic, antiobesity, hypolipidemic, and hepatoprotective activities.

Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal techniques. Livestock-derived food products, such as meat, milk, eggs, and seafood, are widely recognized for their high nutritional value. These products are notably rich in proteins and quality fats, rendering them particularly vulnerable to oxidative and microbial spoilage. Ultrasound has exhibited significant antimicrobial properties, as well as the ability to deactivate enzymes and enhance mass transfer. The present review centers on the production and classification of ultrasound, as well as its recent implementation in the context of livestock-derived food products. The commercial applications, advantages, and limitations of the subject matter are also subject to scrutiny. The review indicated that ultrasound technology can be effectively utilized in food products derived from livestock, leading to favorable outcomes in terms of prolonging the shelf life of food while preserving its nutritional, functional, and sensory attributes. It is recommended that additional research be conducted to investigate the effects of ultrasound processing on nutrient bioavailability and extraction. The implementation of hurdle technology can effectively identify and mitigate the lower inactivation of certain microorganisms or vegetative cells.

Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.

The role of the gut microbiota in human health is one of the most important research topics. There is a strong relationship between the microbiota-gut-brain axis and cognitive functions. Since Alzheimer’s disease (AD) is a disease characterized by cognitive impairment, the influence of the gut microbiota in the development and treatment of the disease attracts considerable attention. Gerobiotics is a new concept that includes probiotics or derived postbiotics involved in delaying the aging process. Increasing evidence in the literature suggests that gerobiotics has important roles in the pathogenesis and progression of AD, and even in its treatment, through various mechanisms of action. Several researchers have established the linkage between ingestion of gerobiotics and improved gut dysbiosis and cognitive functions, nevertheless the dose and duration of treatment differ based on strain. Furthermore, oxidative-inflammatory pathways are mainly involved in the neuroprotective effects caused by gerobiotics. This review provides the effects of gerobiotics on microbiota alteration and modulation in AD.