A novel approach to the manufacturing of bioactive films is the addition of various types of fruit juices into the film-forming solution (FFS) to obtain an intake of antioxidants. As considered by [PERSON] and [PERSON] [5], yeast cell walls or the \(\upbeta\)-glucans extracted by purification from the cell walls can be the proper matrices of FFS, with immunostimulatory benefits. A study was conducted to analyze the bioactive films manufactured from \(\upbeta\)-glucan and the three kinds of fruit juices regarding the uniformity of film thickness, moisture vapor transmission rate, water vapor permeability, and dissolution time. As stated by these authors, the quantity of the juice and gelling agents plays an essential role in changing the physicochemical characteristics of the bioactive films. At present, non-traditional flours made of different raw products are attracting the attention of researchers and the food industry. Plant-based products are becoming increasingly popular on the market and there is a growing diversity of flours that can be used in food preparation. The differences between these flours consist mainly in their ingredients, origin, and processing process. These flours can be used to improve the rheological profile of doughs through their inclusion in wheat flour used for baked goods, to improve the texture characteristics of foods, and/or to enhance their nutritional profile. [PERSON] et al. [6] evaluated the nutritional properties of ten commercial flours containing rice, pea, chickpea, soybean, and hemp concerning current nutritional guidelines and dietary requirements. Even if plant-based flours are included with a generic expression, their nutritional value differs according to their distinct composition. The flours considered in the research showed carbohydrates as a main component, and exhibited similar energy values. The results revealed that pea and chickpea are a great source of proteins and fibers, while soybean and hemp are rich in fat. The main macro- and microelements found in all flours are potassium, phosphorus, and iron. Consumers are currently aware of the high-quality chicken meat usually obtained in organic systems and the valorization of organic food industry by-products. The literature highlights the possibility of using microbial pigment sources in poultry nutrition with many advantages related to the time needed, costs, and environmental protection. A good source of carotenoids, lipids, and enzymes is represented by yeast. In this regard, [PERSON] et al. [7] evaluated the singular and the interaction effects of the dietary yeasts' lyophilized lysate supplements when included in broilers' diet on the carcass yield and breast and thigh meat properties in terms of pH, color, nutritional profile, texture profile analysis, and sensorial characteristics. As observed in their work, the inactive yeasts _Saccharomyces cerevisiae_ and _Rhodorula mucaliuginosa_ influenced the physical and mechanical properties of meat. Bivalent yeast supplementation resulted in an enhancement of meat quality via an increase in moisture, lightness, and redness, and a reduction in the browning index. This sensory evaluation of meat confirmed the possibility of using yeast supplements as a feasible alternatives to feed additives. Carrot (_Daucus carota_ subsp. _Satius_) is a popular vegetable used in the human diet that has many nutritional benefits. It is a valuable source of vitamin A (beta-carotene) and dietary fiber, but it also contains significant amounts of potassium and antioxidants like luteolin, which benefits the cardiovascular system. [PERSON] et al. [8] evaluated the effect of carrots on the nutritional and biological value of canned goat meat. According to them, the replacement of a part of the goat meat with carrots had a considerable impact on the chemical, amino acid, vitamin, and mineral profile of canned food.