Octopus Ink as a Source of Melanin: Preparation, Evaluation, and Utilization | ||
| Alexandria Journal of Food Science and Technology | ||
| Volume 22, Issue 1, June 2024, Pages 1-12 PDF (1.93 M) | ||
| Document Type: Review article | ||
| DOI: 10.21608/ajfs.2024.375180 | ||
| Authors | ||
| SELEMANI OMARY KIPALAHI1; Mohamed Hamady; mohamed m youssef2; El-Seyed M Abou-Tour3 | ||
| 1Department of Food Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt. | ||
| 2Food Science and Technology Faculty of Agriculture - Alexandria University | ||
| 3Food Science and Technology Faculty of Agriculture, Alexandria University, Egypt | ||
| Abstract | ||
| Octopus ink, as fish waste, is a good source of melanin pigment powder was prepared from the ink sac, Gross chemical composition, mineral content, total phenolic content, amino acid content, protein pattern, UV-vis spectra, microbiological examination, and antioxidant activity were determined. Protein, ash, fat, total phenolicand antioxidant activity were 36.59%, 8.90%, 0.08%, 218.06 mg/kg and 46.40%, respectively. Magnesium and copper were 116.53 and 15.15 mg/100g, respectively. Serine content was 56.4%.The powder was free from Salmonella spp/25g. Melanin powder was added to colorize pasta and olive paste, and the results of the sensory evaluation indicated that pasta cooked in 1% melanin powder were highly accepted by panelists. Melanin pigment powder from the octopus ink sac can be used as a natural black coloring agent in certain food product. | ||
| Keywords | ||
| Octopus vulgaris; octopus ink; melanin pigments; melanin extraction | ||
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