Subramaniam Ponnusamy, Michael Helan Soundra Rani, Subiramanian Shri Ranjini, Karthikeyan Naresh, Natarajan Mani, Sivaraman Rathish Kumar, Anguraj Aswini, Kumar Charu Ramesh
PG and Research Centre in Botany, Arignar Anna Government Arts College, Namakkal, India.
Department of Biotechnology, Manonmaniam Sundaranar University, Tirunelveli, Tamil Nadu, India.
Int Microbiol. 2025 Apr;28(4):765-775. doi: 10.1007/s10123-024-00585-9. Epub 2024 Aug 21.
Storage of meat has always been challenging due to its deterioration caused by oxidative rancidity and microbial activity, especially in trading. The melanin-coated film acts as a potent antioxidant, prevents the oxidation of fatty acids, and neutralizes the reactive oxygen species (ROS) helping to withstand or perpetuate the oxidative stress of meat. This study emphasizes the production of fungal melanin extracted from Curvularia lunata and the preparation of two different melanin film combinations of gelatin/melanin and agar/melanin at 0.1% and 0.5% formulation for rancidity stability of coated pork lard. Interpretations revealed the delayed rancidity in both peroxide and acid values with 5.76% in 0.5% agar-coated melanin up to the 11th day which was supported by arithmetical analysis showing p < 0.05 are statistically significant. Further, upon testing the brine shrimp assay for melanin toxicity, 7% were in a mortal state at 1000 µg/mL concentration, considered zero lethality. This result implies that modified coatings, particularly when trading meats, that include fungal melanin can effectively prevent the oxidation of pork lard.
由于氧化酸败和微生物活动导致肉类变质，肉类储存一直具有挑战性，尤其是在贸易中。黑色素涂层薄膜作为一种有效的抗氧化剂，可防止脂肪酸氧化，并中和活性氧（ROS），有助于抵御或延缓肉类的氧化应激。本研究着重于从新月弯孢霉中提取真菌黑色素，并制备两种不同的黑色素薄膜组合，即明胶/黑色素和琼脂/黑色素，其配方分别为0.1%和0.5%，用于涂层猪脂的酸败稳定性研究。分析表明，在第11天时，0.5%琼脂涂层黑色素的过氧化物值和酸值的酸败延迟率为5.76%，算术分析显示p < 0.05具有统计学意义。此外，在对黑色素毒性进行卤虫检测时，在1000 µg/mL浓度下，7%处于死亡状态，可认为致死率为零。这一结果表明，包含真菌黑色素的改性涂层，特别是在肉类贸易中，能够有效防止猪脂氧化。
