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Food waste is key global problem and more than 90% of the leftover waste produced by food packaging factories is dumped in landfills. Foods packaged using eco-friendly materials have a longer shelf life as a result of the increased need for high-quality and secure packaging materials. For packaging purposes, natural foundation materials are required, as well as active substances that can prolong the freshness of the food items. Antimicrobial packaging is one such advancement in the area of active packaging. Biodegradable packaging is a basic form of packaging that will naturally degrade and disintegrate in due course of time. A developing trend in the active and smart food packaging sector is the use of natural antioxidant chemicals and inorganic nanoparticles (NPs). The potential for active food packaging applications has been highlighted by the incorporation of these materials, such as polysaccharides and proteins, in biobased and degradable matrices, because of their stronger antibacterial and antioxidant properties, UV-light obstruction, water vapor permeability, oxygen scavenging, and low environmental impact. The present review highlights the use of antimicrobial agents and nanoparticles in food packaging, which helps to prevent undesirable changes in the food, such as off flavors, colour changes, or the occurrence of any foodborne outcomes. This review attempts to cover the most recent advancements in antimicrobial packaging, whether edible or not, employing both conventional and novel polymers as support, with a focus on natural and biodegradable ingredients.

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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Seaweed (known as the marine algae) has a tradition of being part of the animal feed in the coastal areas, from ancient times. Seaweed, are mixed with animal feed, because when consumed alone can have some negative effects on the animal. Seaweed are very rich in useful metabolite (pigments, carotenoids, phlorotannin, polyunsaturated fatty acids, agar, alginate and carrageenan) and minerals (iodine, zinc sodium calcium, magnesium, iron, selenium), being considered as a natural source of additives that can substitute the antibiotic usage in various animals. Inclusion of naturally available material in poultry feed additive can have a positive influence on the poultry performance and enrich the quality of their by product. As an easily available and renewable biomass rich in biologically active compounds, seaweeds can meet this demand. Different forms of seaweed powder from naturally occurring biomass, cultivated or waste biomass, extracted compounds, post extraction residues or liquid extracts may be used in poultry feeding. This study describes the nutritional values of seaweeds and their effects in poultry feed additive, and to what extent their unique properties can serve as an alternative to antibody growth promoter.