Abstract
Antioxidant and antimicrobial activities of squid ink powder
Highlights
Huge innovation opportunities exist in using an underutilized/waste/by-product to create new healthy products to consumers
The result recorded from this study showed that water extract of squid ink powder, as well as ethanol extract, presented inhibition zone on all bacteria used in this analysis
Protein is the major compound in squid ink powder due to its highest percentage in the proximate analysis while there is a low amount of fat, moisture, and ash
Summary
Huge innovation opportunities exist in using an underutilized/waste/by-product to create new healthy products to consumers. Functional foods look the same to conventional foods (Cencic and Chingwaru, 2010). Functional food should be, or look like, a traditional food and must be part of our daily diet (The European Scientific Community, 2010). Cuttlefish, and octopus are major seawater catch other than fishes and prawns. These seawater products are grouped under phylum of invertebrate animals known as Mollusca and family of Cephalopoda. Cephalopods are common and important in Malaysia fisheries in terms of domestic consumption and economic values (Rubaie et al, 2011). They are mainly exported, so large amounts of waste and unutilized materials are produced (e.g., squid ink sacks)
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