Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties

Abstract

Chicken eggshells can be used as an attractive dietary source of mineral compounds, including calcium (Ca). However, the effects of chicken eggshell powder (CESP) on berry fruit juices have not been studied to date. Therefore, the objective of this study was to evaluate the effect of its addition to juices from chokeberry and cranberry on their phytochemical properties. The juices were determined for contents of polyphenols (determined by ultra-efficient liquid chromatography coupled with a mass detector (UPLC-PDA-ESI-MS/MS)), macro- and microelements (by inductively coupled plasma - optical emission spectrometry (ICP-OES)), and organic acids (by high-performance liquid chromatography (HPLC-PDA)) as well as for their antioxidative activity by radical scavenging capacity (ABTS) and ferric reducing antioxidative power (FRAP) assay, color profile (CIE L* a* b* system), and sensory attributes. The study results demonstrate that CESP addition to chokeberry and cranberry juices enriched them with minerals and increased their Ca content 25.7 times and 66.3 times, respectively, compared to the control samples. Juices supplementation with CESP significantly decreased their acidity and total organic acids content as well as increased their pH value. Chokeberry and cranberry juices supplementation with 1% CESP caused no significant changes in the amount of precipitate and their color, but it significantly improved their taste. For this reason, CESP addition in the amount of up to 1% can be suggested as the optimal supplementation of berry fruit juices. The study also demonstrated that CESP addition in the amount of up to 1% caused no significant differences in the content of polyphenolic compounds and in the antioxidative activity of juices, which can be deemed important from the viewpoint of their putative health benefits. In addition, the heat treatment of juices contributed to only a 4% loss of polyphenolic compounds from the CESP-supplemented juices compared to the 6% loss from the non-supplemented juices.

Pathways for Sustainable Utilization of Waste Chicken Eggshell

“…The fortification of muffins [102], yogurt [103], and soy milk jelly candy [104] with calcium derived from WCES powder improved the calcium content, protein content, shelf life, and general acceptability of the products. The impact of WCESderived calcium supplementation of beef sausage [105], chokeberry and cranberry fruit juices [106], and pizza and spaghetti [107], showed enhanced nutritional contents, better sensory attributes, and wider acceptability by the consumers when compared with unfortified products. The consensus among investigators showed a positive and encouraging outlook for calcium supplementation and fortification to meet the nutritional need of the consumers at a lower cost, using natural supplements.…”

Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review

“…The antioxidative effects of polyphenols in berries to reduce age-related bone loss was reported by Hubert et al [ 62 ], indicating that berries are the possible cheap alternatives to reduce the risk of osteoporosis. Among the berries, the antioxidative effects of blueberry [ 63 , 64 , 65 ], chokeberry [ 66 , 67 , 68 , 69 ], cranberry [ 69 , 70 , 71 ], and goji berry [ 72 , 73 ] in reducing the risk of osteoporosis were reported. In recent years, new evidence has emerged of the health-promoting effects of sweat cherries on bone impairment associated with childhood obesity [ 74 , 75 ] demonstrated that obese children and adolescents bone impairment is sustained by spontaneous osteoclastogenesis, which can be limited in vitro by polyphenols presence.…”

“…The application of chicken eggshell powder in tannic acid-rich fruits, chokeberry and cranberry juice was once reported by Lachowicz et al [ 69 ]. In their article, they did not mention the inhibition of calcium absorption by tannic acid from chokeberry and cranberry, but they were concerned that the low pH in chokeberry and cranberry juice could increase the solubility of calcium from chicken eggshell powder, then afterward could increase the calcium absorption.…”

Multi-Class Procedure for Analysis of 50 Antibacterial Compounds in Eggshells Using Ultra-High-Performance Liquid Chromatography–Tandem Mass Spectrometry

“…In another application, they can be used as a nutritional additive in animal feed [ 3 , 4 , 13 ]. Moreover, because of their mineral content, especially calcium in a very easily bioavailable form, they can be used in the pharmaceutical industry to produce commercially available calcium supplements [ 4 , 10 , 13 , 22 ], and in the food industry as a source of dietary calcium in fortified food [ 23 , 24 ] or beverages [ 25 ]. In the available literature, we also found information about the preparation of eggshell powder at home and the selection of the correct amount for a natural calcium supplement [ 26 ].…”