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    Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review
    (Mdpi, 2023) Ahmed, Mustafa; Bose, Ipsheta; Goksen, Gulden; Roy, Swarup
    Anthocyanins, the colored water-soluble pigments, have increasingly drawn the attention of researchers for their novel applications. The sources of anthocyanin are highly diverse, and it can be easily extracted. The unique biodiversity of the Himalayan Mountain range is an excellent source of anthocyanin, but it is not completely explored. Numerous attempts have been made to study the phytochemical aspects of different Himalayan plants. The distinct flora of the Himalayas can serve as a potential source of anthocyanins for the food industry. In this context, this review is an overview of the phytochemical studies conducted on Himalayan plants for the estimation of anthocyanins. For that, many articles have been studied to conclude that plants (such as Berberis asiatica, Morus alba, Ficus palmata, Begonia xanthina, Begonia palmata, Fragaria nubicola, etc.) contain significant amounts of anthocyanin. The application of Himalayan anthocyanin in nutraceuticals, food colorants, and intelligent packaging films have also been briefly debated. This review creates a path for further research on Himalayan plants as a potential source of anthocyanins and their sustainable utilization in the food systems.
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    Recent progress on UV-light barrier food packaging films - a systematic review
    (Elsevier Sci Ltd, 2024) Roy, Swarup; Ramakrishnan, Rejish; Goksen, Gulden; Singh, Sunita; Lopusiewicz, Lukasz
    Packaging is an integral part of the protection of food from unwanted changes during storage, processing and transportation. There are several reasons for the spoilage of food, such as oxidation, microbial attack, UV light, etc. UV rays can cause serious photochemical damage and physical, chemical, and biological changes in food. Therefore, UV-ray protection is obligatory to restrict food oxidation in the presence of sun or artificial light. The UV-light protection of the food packaging can be achieved by adding a filler/additive into the packaging ma-terials having strong UV-light absorption capacity in the wavelength range of 200-400 nm. The UV light barrier material absorbs, reflects, or scatters the incident UV light, thus reducing the transmittance of UV radiation via packaging film. Several types of UV-barrier materials have been introduced into the packaging system recently. This systematic review discussed the recent advancement in the UV-barrier packaging material used in the food packaging sector. The systematic approach involved scanning 1723 articles from several sources, including 82 from PubMed, 108 from Scopus, and 97 from Web of Science. After the screening process, 54 articles meeting the eligibility criteria were included in this study. The evaluation involved a bias assessment using a modified MASTARI protocol, revealing a majority of studies with low or moderate risk. We discussed the various types of UV-barrier materials used and then briefly debated the fabrication of packaging materials. The up-to-date application of various types of UV-barrier packaging materials in the food regime is also covered. Finally, the challenges, safety aspects, and environmental impact of the packaging material are debated, which could be suitable in developing a UV-light protective packaging material to improve the life span of packed food.