Natural Melanin Synthesized by Aureobasidium pullulans Using Food Wastes and its Characterization

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dc.contributor.authorMujdeci, Gamze Nur
dc.date.accessioned2021-11-01T15:05:23Z
dc.date.available2021-11-01T15:05:23Z
dc.date.issued2021
dc.department[Belirlenecek]
dc.description.abstractBackground and Objective: Food wastes cause economic losses and environmental problems. Hence, ability to transform food wastes into high-value added products is highly attractive. The aim of this study was to produce melanin pigments by fermentation that include wide potential uses in agriculture, cosmetics and pharmaceutical industries using domestic wastes such as melon peel, watermelon peel and carrot peel and industrial by-products such as whey and molasses. Material and Methods: Two Aureobasidium pullulans strains were assessed for melanin production. Fourier-transform infrared spectroscopy, scanning electron microscope, zeta potential, ultraviolet absorbance and solubility assays were carried out to characterize produced melanin nanoparticles. Results and Conclusion: The highest intracellular (0.19 g l(-1)) and extracellular (3.52 g l(-1)) melanin concentrations were produced by Aureobasidium pullulans NBRC 100716 using carrot peel extracts as fermentation media. Results of characterization were compared with those of synthetic melanin used as standard and the produced nanoparticles were validated. Particle sizes of the nanoparticles ranged 10-760 nm with negative charges, as suggested by previous literature. Results showed that carrot peel was a good candidate, which could be used for the production of high value-added melanin. When carrot peel extract was used as a fermentation medium, characteristics of the melanin produced by Aureobasidium pullulans NBRC 100716 strain were similar to those of synthetic melanin. Conflict of interest: The authors declare no conflict of interest.
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [120Z047]en_US
dc.description.sponsorshipThe author wishes to thank the Scientific and Technological Research Council of Turkey for providing financial support (Project no. 120Z047).en_US
dc.identifier.doi10.22037/afb.v8i4.34599
dc.identifier.endpage318en_US
dc.identifier.issn2345-5357
dc.identifier.issn2423-4214
dc.identifier.issue4en_US
dc.identifier.startpage307en_US
dc.identifier.urihttps://doi.org/10.22037/afb.v8i4.34599
dc.identifier.urihttps://hdl.handle.net/11491/7256
dc.identifier.volume8en_US
dc.identifier.wosWOS:000704484800006
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.institutionauthor[Belirlenecek]
dc.language.isoen
dc.publisherShahid Beheshti Univ Medical Sciences, Fac Med
dc.relation.ispartofApplied Food Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAureobasidium pullulansen_US
dc.subjectcharacterisationen_US
dc.subjectfood wasteen_US
dc.subjectmelaninen_US
dc.titleNatural Melanin Synthesized by Aureobasidium pullulans Using Food Wastes and its Characterization
dc.typeArticle

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