Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread

Abstract

Food waste, such as eggshell, can be an environmental problem if it is not properly managed. One of the ways to solve this is by using the eggshell as the cheap calcium source in food products. Polish gingerbread fortified with chicken eggshell powder (ESP) calcium was developed to solve the eggshell waste problem and to reduce the risk of osteoporosis. This study focused on the effect of ESP addition on basic composition, sensory evaluation, and antioxidative activity of gingerbread. Two samples of gingerbread without and with 3% (w/w of wheat flour) ESP, with controlled green tea powder (4% w/w of white chocolate) were analyzed. Results of the research showed that the addition of 3% ESP significantly increased the ash and calcium content (p < 0.05) without changing the appearance, aroma, texture, taste profiles, and the hedonic score of gingerbread. The gingerbread samples were then stored for 2 months and were analyzed every month. The hedonic evaluation of the aroma of both gingerbread samples decreased significantly (p < 0.05) during storage. During 2 months of storage, the antioxidative activity of gingerbread fortified with 3% ESP was not significantly different compared to the control (p > 0.05), particularly in ABTS and ORACFL assay. The ABTS, DPPH, and ORACFL assays showed decreasing antioxidative activity during storage, which was also in accordance with decreasing total phenolic content of both gingerbread samples. In PCL assay, the lipid-soluble antioxidant activity in gingerbread with 3% ESP was significantly higher during 2 months of storage, compared to the control (p < 0.05). The developed product might be a potential alternative to improve the calcium (26% daily value (DV) recommendation per 100 g) and antioxidant intake in order to prevent calcium deficiency. Gingerbread enriched with an organic source of calcium may become an innovative product to reduce the risk of developing osteoporosis in the elderly population, having potential health and economic significance, given the incidence of osteoporosis and the costs of treating this disease.

Effect of Enriching Gingerbread Cookies with Elder (Sambucus nigra L.) Products on Their Phenolic Composition, Antioxidant and Anti-Glycation Properties, and Sensory Acceptance

“…Przybylski et al [ 22 ] also found a high content of total polyphenols in gingerbread cakes after supplementation with tomato, beetroot, and pumpkin purée (39.02, 33.88, and 29.85 mg GA/100 g, respectively). On the contrary, similar TPC results were observed in gingerbread without (215.59 mg GA/100 g) and fortified with 3% chicken eggshell powder (214.01 mg GA/100 g) [ 3 ].…”

“…In addition, the DPPH (9.25 μM/g) and ABTS values (9.42 μM/g) of shortbread and wheat flour cookies fortified with elderberries were higher than scavenging activity of control samples (DPPH = 2.60 μM/g and ABTS = 1.11 μM/g) [ 51 , 53 ]. Unexpectedly, the addition of 3% eggshell powder to the gingerbread samples caused a decrease in their antioxidant properties (DPPH = 388.13 and 370.44 mg TE/100 g, and ABTS = 453.79 and 448.82 mg TE/100 g for control and enriched samples, respectively) [ 3 ].…”

“…They found that increasing the concentration of peppermint and camel thorn powders led to the appearance of bitterness in the taste, darkening of the crumb, and a deterioration of its porosity. Furthermore, the sensory evaluation of gingerbread fortified with 3% eggshell powder [ 3 ] also exhibited moderate–high (7.00–7.80 on a 9-point structured hedonic scale) consumer acceptability. There were no significant differences between the sensory profiling (appearance, aroma, texture, and taste) of gingerbread with 3% eggshell powder and the control sample.…”

“…In mass production, honey is increasingly being replaced by invert sugar or glucose-fructose syrup. This confectionery product belongs to the category of bakery products with a long shelf life [ 1 , 2 , 3 ].…”

Valorisation of chicken eggshell as a novel food ingredient in madeleine cake: an exploratory study amongst young adults

“…The second part explored the effect of CESP fortification on the physicochemical and sensory acceptance of madeleine cakes. Baked goods were considered an acceptable food vehicle to incorporate CESP as it would minimally modify the organoleptic properties of the resulting products (Arnold et al. , 2022).…”