Characterisation of Nano-Calcium Lactate from Chicken Eggshells Synthesized by Precipitation Method as Food Supplement

Abstract

<p class="abstrak2"><span lang="IN">Osteoporosis can be prevented by consuming calcium lactate. Calcium that is consumed is generally </span>in <span lang="IN">a micro-size. Micro-sized calcium is only absorbed by the body by about 50% which can cause deficiency. Eggshells are poultry waste that is rich in calcium and can be used as a cheap source of dietary calcium through nanotechnology. Nanotechnology has been developed to increase calcium absorption. This study aimed to synthesize nano-calcium lactate from </span><span lang="IN">chicken eggshells</span>,and commercial calcium oxide<span lang="IN"> by precipitation method. Synthesis was carried out by reacting a solution of 1 mol/L eggshell </span><span lang="IN">calcium oxide </span>and commercial calcium oxide (control) <span lang="IN">as much as 20 ml mixed with a solution of 6 mol/L lactic acids as much as 30 ml with a ratio of 1:1.5 (v/v) for 30 minutes at 50°C at a speed of 500 rpm/minute using a magnetic stirrer. Ethanol 50% was added as much as 20 ml (v/v), </span>oven-dried<span lang="IN"> at 105°C for 72 hours then crushed to </span>produce eggshell<span lang="IN"> nano</span>-<span lang="IN">calcium lactate (NCaL) powder. Characterisation </span>of <span lang="IN">NCaL using Transmission electron microscopy (TEM), X-ray diffraction (XRD), and Fourier transform infrared (FTIR).</span> Result showed that NCaL in the form of white crystals <span lang="IN">could be synthesized </span>from chicken eggshells <span lang="IN">by precipitation method. Characterization with XRD showed that the diffraction angle was 2θ with the peaks of NCaL, namely 9.3800°, 10.3869°, and 22.9570°. Characterization with FTIR obtained a peak in the wavenumber from NCaL, namely 1,589.34 cm<sup>-1</sup>. Characterization using TEM showed that the crystal size of NCaL was 75 nm.</span></p>

Potential use of food waste in food processing to add nutritional value

“…The utilization of eggshells in the synthesis of nanocalcium lactate, a potential food supplement, has been observed. According to a study, the precipitation process was used to synthesis nano-calcium lactate from chicken eggshells and commercially available calcium oxide [31]. Eggshells possess the potential to serve as a viable calcium source in many food products.…”