Melanin: A promising source of functional food ingredient

Yang, Xinting; Tang, Chaohua; Zhao, Qingyu; Jia, Yaxiong; Qin, Yuchang; Zhang, Junmin

doi:10.1016/j.jff.2023.105574

Cited by 17 publications

(11 citation statements)

References 103 publications

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“…Melanin, a naturally occurring complex secondary metabolite found extensively in animals, plants, fungi, and bacteria, has been substantiated through both in vivo and in vitro examinations to possess diverse health-enhancing properties, such as antioxidative, anti-inflammatory, radioprotective, gastrointestinal, immunomodulatory, hypoglycemic, and anti-hyperlipidemia effects alongside safeguarding internal organs. 208–212 Recent studies have revealed that melanin derived from natural sources exhibits heightened antioxidant efficacy attributed to its ability to scavenge reactive oxygen species (ROS). 211 Naturally occurring melanin is made of complex heterogeneous polymers and can be broadly categorized into five groups based on their structural characteristics: eumelanin, pheomelanin, neuromelanin, allomelanin, and pyomelanin.…”

Section: Bioactive Components Of Date Seed and Pomacementioning

confidence: 99%

Current insights into date by-product valorization for sustainable food industries and technology

Subhash,

Bamigbade,

Ayyash

2024

Sustainable Food Technol.

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Section: Bioactive Components Of Date Seed and Pomacementioning

confidence: 99%

Current insights into date by-product valorization for sustainable food industries and technology

Subhash,

Bamigbade,

Ayyash

2024

Sustainable Food Technol.

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“…It should be remembered that eumelanin and allomelanin are black, and pheomelanin is yellow to reddish (Zhang et al 2022). There is a huge variety of foods that can have melanin added as a natural colorant, including bread, ice cream, sausage, spaghetti, and squid ink meatballs (Yang et al 2023). The bioplastic called polylactide or poly(lactic acid) (PLA) is a bio-based, resorbable, and industrial compostable polymer, which has a wide spectrum of applications: packaging, medical, agricultural, and engineering materials, as well as textile preparation.…”

Section: Potential Applications Of Fungal Melaninsmentioning

confidence: 99%

Fungal melanins and their potential applications: A Review

Salgado-Castillo,

López-Peña,

Díaz

et al. 2023

BioRes

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Melanins are complex molecules found in many organisms including bacteria, fungi, plants, and animals that have protective functions against stress. In fungi there are several biochemical routes for their synthesis, and their diversity and structural complexity have made their analysis and characterization difficult. However, the possible specific functions of melanins in organisms have been determined. Based on their physicochemical properties, their potential in the application in various areas of interest and benefit of the human being have been visualized, such as in health and medicine, in bioremediation, and in the food industry. In this review, the type of melanins produced by fungi are discussed, as well as their main biological functions, the main biochemical routes involved in their synthesis, and potential applications in various areas. An important research area is visualized to find the best melanin-producing fungi as well as the conditions in which their production is maximized, in order to continue investigating the relationship of the structure of melanin with its biological functions as well as the determination of its physicochemical properties to establish its applications.

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“…As understanding of the contribution of food to preventive health and recovery gains prominence, the value of functional foods is also on the rise, as indicated by Yang et al (2023). The increasing appeal to consumers, coupled with industry interest, has driven the exploration of methods for preserving and enhancing natural products (Ahmed et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

Albuquerque,

Rodrigues,

da Silva

et al. 2024

Food Bioengineering

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This study aimed to assess the effects of spouted bed (SB) drying and freeze‐drying (FD) on the properties of probiotic umbu‐cajá pulp. The strain Bifidobacterium animalis ssp. lactis was employed to obtain this pulp. Initially, the study was conducted with two separate experimental designs, one for SB and another for FD, encompassing variables such as inlet temperature and concentrations of drying adjuvants (maltodextrin and inulin). This approach aimed to identify the most favorable conditions in terms of yield and cell viability. Both drying methods proved effective in preserving probiotic cells, with comparable viable cell counts (12 Log CFU g−1) and process yield of up to 30.68%. Additionally, FD exhibited advantages in preserving and increasing levels of bioactive compounds, including phenolics and carotenoids, in the final product. In contrast, SB drying stood out for retaining carotenoids and exhibiting lower degradation of ascorbic acid. In summary, this study demonstrated that both SB drying and FD are promising approaches in producing powders from probiotic umbu‐cajá pulp. However, the selection between the methods should be guided by specific production goals, considering the desired characteristics of the final product.

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Melanin: A promising source of functional food ingredient

Cited by 17 publications

References 103 publications

Current insights into date by-product valorization for sustainable food industries and technology

Current insights into date by-product valorization for sustainable food industries and technology

Fungal melanins and their potential applications: A Review

Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties

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