Review on Melanin Application as an Antibacterial and Antioxidant Agent in Food Packaging

Zainal Mustakim; Agus Prasetya; Joko Wintoko; Chandra Wahyu Purnomo

doi:10.22146/ijc.95550

Review on Melanin Application as an Antibacterial and Antioxidant Agent in Food Packaging

https://doi.org/10.22146/ijc.95550

Zainal Mustakim⁽¹⁾, Agus Prasetya⁽²⁾, Joko Wintoko⁽³⁾, Chandra Wahyu Purnomo^(4*)

(1) Department of Chemical Engineering, Faculty of Engineering, Universitas Gadjah Mada, Jl. Grafika No. 2, Yogyakarta 55281, Indonesia; Department of Chemical Engineering, Faculty of Engineering, Universitas Muhammadiyah Gresik, Jl. Sumatera No. 101, Gresik 61121, Indonesia
(2) Department of Chemical Engineering, Faculty of Engineering, Universitas Gadjah Mada, Jl. Grafika No. 2, Yogyakarta 55281, Indonesia
(3) Department of Chemical Engineering, Faculty of Engineering, Universitas Gadjah Mada, Jl. Grafika No. 2, Yogyakarta 55281, Indonesia
(4) Department of Chemical Engineering, Faculty of Engineering, Universitas Gadjah Mada, Jl. Grafika No. 2, Yogyakarta 55281, Indonesia
(*) Corresponding Author

Abstract

One of the solutions to reduce food waste is creating innovative food packaging to lengthen its shelf life. This type of packaging can be produced by incorporating natural antimicrobials and antioxidation agents such as melanin. Various biologically active and multifunctional properties are associated with this biomacromolecule, i.e., antioxidants, antibacterial properties, and free radical scavengers. Thus, melanin is an indispensable component. It is expected that food packaging manufactured from natural materials containing melanin will have several advantages, including biodegradability, antioxidant ability, and antibacterial activity. A review of melanin as an antibacterial and antioxidant agent from many different sources that is utilized as an additive in food packaging is presented.

Keywords

antibacterial; antioxidant; food packaging; melanin

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DOI: https://doi.org/10.22146/ijc.95550