Characterization of Melanin from Mytilus Edulis Shells and its Application as an Edible Coating to Inhibit Lipid Oxidation in Fish Fillets During Chilled Storage

Abstract

Melanin, a natural pigment, has great potential in active food packaging. However, limited sources like cuttlefish ink and lack of studies on its effects on food hinder its wide application. In this study, melanin was extracted from Mytilus edulis shells and subsequently characterized through UV-visible absorbance spectroscopy, FTIR-ATR, NMR spectroscopy, and elemental analysis. The extracted melanin was verified as eumelanin. To explore its application, the extracted melanin was combined with gelatin to form an edible coating, which was then applied to assess its efficacy in preventing lipid oxidation in fish fillets during chilled storage. The results revealed that the gelatin/melanin coating effectively inhibited lipid oxidation, as evidenced by lowered thiobarbituric acid reactive substance, acid value, and peroxide value, and reduced oxidation of both polyunsaturated fatty acids and monounsaturated fatty acids. These findings endorse the potential of shell-derived melanin as a bioactive packaging material that could extend the shelf-life of perishables.

Keywords: Melanin, Mytilus edulis shells, Food packaging, Lipid oxidation, Fish fillets