The use of melanin in the food industry

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.