Comprehensive multi-technique analysis of raw cuttlefish ink and its shelf-stable food product derivative

Cuttlefish ( Sepia sp. ) ink is a bioactive marine by-product composed primarily of melanin, along with proteins, polysaccharides, and trace metals. In this study, a comprehensive characterization of raw cuttlefish ink and the shelf stable derived food product ( Nero di seppia ) was carried out by gas and liquid chromatography-mass spectrometry, NMR spectroscopy, and electron transmission microscopy. The raw ink contained a broad spectrum of free amino acids, organic acids, and osmolytes, alongside structurally intact melanin granules displaying supramolecular aggregation. Lipidomic analysis revealed diverse phospholipid and triacylglycerol species enriched with polyunsaturated fatty acids. Processing-induced thermal effects reduced thermolabile components, increased methylamine formation, and altered pigment morphology. Overall, our results highlight the necessity for controlled processing to preserve the compositional features of cuttlefish ink that may be relevant for potential bioactivity and future nutraceutical applications. • Compositions of cuttlefish ink and its commercial food derivative were studied. • Cuttlefish ink contains free amino acids, organic acids, and osmolytes. • Cuttlefish ink contains complex lipids enriched with ω-3 fatty acids. • Processing reduced thermolabile components and increased methylamine formation. • Processing increased the levels of sphingomyelins, and ceramides.