Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review

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dc.authoridAhmed, Mustafa/0009-0006-3965-5815
dc.authoridBose, Ipsheta/0000-0001-8840-0559
dc.authoridRoy, Swarup/0000-0001-9917-100X
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.contributor.authorAhmed, Mustafa
dc.contributor.authorBose, Ipsheta
dc.contributor.authorGoksen, Gulden
dc.contributor.authorRoy, Swarup
dc.date.accessioned2025-03-17T12:25:16Z
dc.date.available2025-03-17T12:25:16Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractAnthocyanins, 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.
dc.identifier.doi10.3390/foods12112203
dc.identifier.issn2304-8158
dc.identifier.issue11
dc.identifier.pmid37297448
dc.identifier.scopus2-s2.0-85163090933
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods12112203
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1587
dc.identifier.volume12
dc.identifier.wosWOS:001005585100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectanthocyanin
dc.subjecthimalayan plant
dc.subjectnatural colorant
dc.subjectfood
dc.subjectnutraceuticals
dc.subjectsmart packaging
dc.titleHimalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review
dc.typeReview

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