The use of melanin in the food industry

E. Kadritskaya, M. Shkolnikova
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Abstract

Purpose. Substantiate the possibilities of using natural melanin in the food industry based on the study of its sources and properties. Substantiation of the possibility of using natural melanin in the food industry based on the study of its sources and properties. Discussion. Sources of melanin of plant, animal and microbial origin are systematized, some of which are unsuitable for industrial use – squid ink, sepia, watermelon seeds, etc., and birch fungus chaga as a source of melanin has a long renewal. The properties of melanin – protection from light, chelation of metal ions, antibacterial and antioxidant activity, etc., determine their use in food technology and their primary packaging. Conclusion. Sources of melanin are diverse, but plant raw materials and waste products of its production, in particular, buckwheat husk, are industrially significant. Despite the significant volume of husk – more than 65 thousand tons per year, its use today is extremely limited. Functional properties, low cost and accessibility.
黑色素在食品工业中的应用
目的。在研究天然黑色素的来源和性质的基础上,证实在食品工业中使用天然黑色素的可能性。通过对天然黑色素来源和性质的研究,证实了在食品工业中使用天然黑色素的可能性。讨论。黑色素的来源有植物、动物和微生物来源,其中一些不适合工业使用——鱿鱼墨水、棕褐色、西瓜籽等,桦木菌白桦作为黑色素的来源具有较长的更新期。黑色素的抗光、螯合金属离子、抗菌和抗氧化活性等特性决定了其在食品工艺和初级包装中的应用。结论。黑色素的来源多种多样,但其生产的植物原料和废物,特别是荞麦壳,在工业上具有重要意义。尽管稻壳的产量很大——每年超过6.5万吨,但目前的使用极为有限。功能性能好,成本低,易接近。
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