Swarup Roy

Recently, interest in smart packaging, which can show the color change of the packaging film according to the state of the food and evaluate the quality or freshness of the packaged food in real-time, is increasing. As a color indicator, a natural colorant, anthocyanin, drew a lot of attention due to their various colors as well as useful functions properties such as antioxidant activity and anti-carcinogenic and anti-inflammatory effects, prevention of cardiovascular disease, obesity, and diabe

Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pect

Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are u

Gelatin/carrageenan-based functional intelligent film was fabricated by incorporating shikonin and propolis. The shikonin solution extracted from the gromwell (Lithospermum erythrorhizon) root showed excellent pH-responsive color-changing properties in the broad pH range of 2–12 with good gas sensing and color stability properties. The bioactive functional filler materials (propolis and shikonin) were evenly dispersed in the gelatin/carrageenan matrix. The blending of propolis and shikonin enhan

Enoki mushroom-derived carbon dots (mCDs) were fabricated using a facile hydrothermal method to prepare gelatin/carrageenan-based active food packaging films. The mCDs were characterized by UV light spectroscopy, photoluminescence spectroscopy, and transmission electron spectroscopy. They showed high antioxidant activity with negligible cytotoxicity toward mouse fibroblast L929 cells and were evenly dispersed in the gelatin/carrageenan polymer matrix to form a compatible composite film. The addi