Tyrosinase is a copper-containing enzyme that catalyzes the oxidation of tyrosine and other phenols, playing a crucial role in melanin biosynthesis and enzymatic browning reactions. In the cosmetic industry, tyrosinase is primarily studied and utilized in research for developing skin pigmentation products, including those that regulate melanin production for even skin tone, though inhibitors are more common for lightening. In the food industry, it is applied to control or promote browning in products such as fruits, vegetables, baked goods, and beverages, enhancing color stability or appearance. Additionally, it has key applications in medical research for investigating melanin-related disorders like vitiligo, albinism, and melanoma, aiding in treatment development. Its enzymatic properties make it essential in biotechnology for biosensor development, phenolic compound detection, and enzyme-based assays.