Influence of Preparation and Isolation Methods on the Measurement of Calcium Levels in Dried Freshwater Shrimp (Macrobrachium sp.)

Florentina, Israel-Roming; Gunawan, Harun Asjiq; Djamal, Niniarty Z.

doi:10.1088/1742-6596/1073/5/052010

Cited by 1 publication

(1 citation statement)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The findings of the current study indicated that calcium content was 128.04 ± 0.19 ppm. The findings of the current study were affirmed by Florentina et al (2018); who estimated calcium content that ranged from 6.76 to 7.78 ppm in seawater shrimp by Atomic Absorption Spectroscopy.…”

Section: Resultssupporting

confidence: 86%

Development, characterization, and principal component analysis of fish bone‐based fortified refined wheat flour tortilla and its organoleptic attributes

Liaqat

Ahmed

Ali

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

This study aimed to develop nano‐sized‐biogenic hydroxyapatite (HAp) from fishbone; followed by calcination at 850°C. The core part of the research “ultra‐sonication” was done following different levels of operating variables. Characterization of resulted HAp was done using different techniques. FTIR spectra confirmed PO43− peak at 1031.77 cm−1. As per the findings of atomic absorption spectroscopy (AAS) and particle size distribution (PSD), 128.04 ± 0.19 ppm calcium and 50–400 nm particle size were determined. Scanning transmission electron microscopy (STEM) confirmed agglomerated crystal lattice, whereas in XRD 2θ crystalline behavior was noted at 300 a.u. Laser‐induced breakdown spectroscopy (LIBS) derived Ca/P‐Ratio was 1.69. HAp was further used to develop nano‐sized‐biogenic HAp fortified refined wheat flour tortillas with four formulations at 0%, 0.2%, 0.4%, and 0.6% levels. Tortilla was characterized for moisture (%) and spread ratio lied within 6.20 ± 0.05 to 8.15 ± 0.83 and 5.95 ± 0.08 to 5.80 ± 0.03, respectively. Best average acceptance was seen in a formulation named NBio‐FB1 (0.2) which could thus prove a better choice for end‐users regarding the potential to eradicate calcium deficiency. Moreover, PCA underlined 74.82% total variance. Novelty impact statement The ultrasonic processing method was practiced to reduce the particle size of HAp obtained from the discarded fish bone. With Ca/P ratio of nano‐sized‐biogenic HAp was determined by LIBS. Moreover, fortification of tortillas with nano‐sized‐biogenic HAp powders developed from fishbone may play a role to improve bone health.

show abstract

Section: Resultssupporting

confidence: 86%