The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young’s Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.

The demand for healthy, viable, and safer products are an ever‐increasing trend in the global market. The usage of flowers as food, traditional cuisine, or alternative medicine is very common in various regions of the world because of their significant nutritional profile and therapeutic potential as demonstrated by various studies. In this context, the marketing segment of these edible flowers in the form of food is increasing owing to their beneficial impact on human health. The presence of the various bioactive compounds in edible flowers has attracted major industries like food and pharmaceutical companies for the development of functional foods and medicine. There is a dire need to explore the concealed aspects of edible flowers on a commercial level to get economic and health benefits. The present review deals with the availability of various edible flowers like heartsease, common daisy, marigold, evening primrose, boraginaceae, and so forth and elucidate their phytochemical screening, nutritional, bioactive, medicinal, and chemical features along with their consumptional behavior. Practical applications The increased research on the bioactive and nutritive value of edible flowers has proved that they can be consumed as a whole or as processed products. Since edible flowers have antioxidants, fiber, and even some proteins, they can be used in several medicines and therapeutic meal plans. The perfect combination of color and aroma makes edible flowers a specifically desired addition to a variety of dishes, beverages, syrups, and herb mixtures. Edible flowers have great anti‐obesity potential that can be used in the development of different weight loss supplements and herbal remedies. Different types of nutraceuticals and functional foods can be developed by using the bioactive potential of edible flowers to meet the nutritional needs of individuals. This can be an emerging business as far as food processing and marketing is concerned.

The novel coronavirus has been causing a global health disaster since December 2019. COVID-19 is an acute pulmonary health disease caused by "Severe Acute Respiratory Syndrome coronavirus-2" (SARS-Cov-II virus). It has been reported that this virus had infected more than 210 million people and 4.4 million have died globally.Representative findings include high fever, coughing, sneezing, pneumonia, and loss of taste and smell (Huang et al., 2020). Moreover, 18% of COVID-19 patients often suffer from gastrointestinal problems like diarrhea and vomiting (Cheung et al., 2020). Some medical conditions and factors like age and sex, and other bad lifestyle factors such as smoking, exert an influence on the host metabolic status which determines the clinical severity of COVID-19

Numerous researchers have been motivated to investigate new plant sources as a result of the continued advancement of functional foods and herbal medicines. The rambutan fruit (Nephelium lappaceum L.) with its significant nutritional and bioactive compositions offers therapeutic properties such as anticancer, antiallergic, antiobesity, antidiabetic, antimicrobial, antihypercholesterolemic, and antihyperglycemic. Rambutan is high in antioxidants, dietary fibers, and vitamins and minerals. Its parts including fruit peel, pulp, and seed are a great source of bioactive compounds. Rambutan fruit extracts have been found to have cardioprotective and hepatoprotective properties. This review provides an insight into the nutritional as well as therapeutic value, health potential, and utilization of rambutan fruit along with its nonedible parts (seeds and peels). Advanced research and phytochemical screening would also encourage the rambutan fruit as a viable choice for the preparation of medications and functional foods. However, it is necessary to further analyze the functional aspects and nutritional potential of this fruit along with the therapeutic mechanisms and to improve its industrial use as a nutraceutical and functional food product.