Utilization of eggshell waste in calcium-fortified foods and other industrial applications: A review

Aditya, Sanprit; Stephen, Jaspin; Radhakrishnan, Mahendran

doi:10.1016/j.tifs.2021.06.047

Cited by 66 publications

(38 citation statements)

References 60 publications

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“…Thanks to its affordability and abundant availability, the application of eggshell waste in food products could be carried out on household scale [ 4 ] and industrial scale [ 14 ] food industry, especially to increase people’s calcium intake. The critical point in the food industry might be the eggshell cleaning and sterilization process to guarantee that there will be no contamination of Salmonella or other pathogens and contaminants [ 16 ]. The substitution of calcium sources from artificial supplements to natural sources might reduce the negative effect on consumers’ bodies, and it is also cheaper than the calcium supplement.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, the producers of eggshell fortified food products need to ensure the grinding process so that the sand-like texture or undesirable flavor of the product would not be perceived by consumers [ 18 ]. With the proper preparation and practices in the food industry, this could be an effective and environmentally sustainable way to reduce eggshell waste as further forecasts predict an increase (2–3%) of annual global production of eggs [ 16 ].…”

Section: Resultsmentioning

confidence: 99%

“…As an adsorbent, the eggshell powder was reported to be a good alternative for neutralized soybean oil bleaching [ 15 ]. Among the recent utilizations of eggshell waste in industry, eggshell waste application in human diet, especially in various food products, has been developing as it will effectively increase the calcium intake for calcium-deficient people in the world, including low-income countries [ 16 ]. Therefore, in this study, the application of chicken eggshells as a food additive was the main focus.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Arnold

Rajagukguk

Sidor

et al. 2022

IJERPH

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Arnold

Rajagukguk

Sidor

et al. 2022

IJERPH

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“…The mammillary layer is mainly composed of calcite crystals and a small amount of organic matter [5,6]. Eggshells have a high potential for being used as a cheap alternative calcium source in food supplements and medical applications [7,8]. Calcium carbonate eggshells also have the potential to act as fillers in various industrial products, e.g., cement, plastic, paper, glass, and ceramics.…”

Section: Introductionmentioning

confidence: 99%

Production of Bio-Calcium Oxide Derived from Hatchery Eggshell Waste Using an Industrial-Scale Car Bottom Furnace

Putkham¹,

Chuakham²,

Chaiyachet³

et al. 2022

Journal of Renewable Materials

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The valorization of eggshell waste as bio-calcium oxide is crucial for pollution prevention and supporting sustainable development. There are several reports on the thermal conversion of eggshell waste to calcium oxide for the partial or complete substitution of natural lime applications. However, this paper reports the thermal decomposition of large amounts of hatchery eggshell waste on an industrial-scale car bottom furnace for the first time. The hatchery eggshell waste was sundried and placed into five stacked trays in the car bottom furnace. The calcination of the eggshell waste was conducted at 900°C for 3 and 4 h under an atmosphere of air. Both the physical and chemical properties of the eggshell samples and the bio-quicklime products were carefully examined by TGA, SEM, XRD, FTIR, and XRF. The results demonstrate that the purity of calcium oxide in the quicklime products increased from 79% to 87% upon increasing the calcination time from 3 to 4 h. However, the color of the calcined eggshell samples at the surface of the pile was white while the color of the product beneath the surface was black or dark gray. The purity of the calcium oxide of both the black and white calcined samples was 76.4% and 91.5%, respectively. These results indicate the limited efficacy of the car bottom furnace for thermal decomposition of the large amount of eggshell waste to calcium oxide. Additionally, the production cost of bio-calcium oxide is approximately twice the cost of industrial grade lime. For further industrial applications, the furnace should contain the mixing equipment for improving the thermal decomposition of the large pile of eggshell waste. Furthermore, the oil burner system may be used in order to reduce fuel costs.

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“…Taking into consideration the above problem, food industry specialists, in order to enrich food products with the specified nutrient, including flour confectionery, propose to introduce new calcination techniques. Of these, the most known are the use of mineral low-molecular organic forms of calcium citrate, calcium lactate [8,9], egg shell processing products [10][11][12], and food bone [13,14], dry calcium caseinate [15]. However, these forms provide only the maintenance of calcium levels in the blood and do not guarantee its absorption and circulation in tissues.…”

Section: Introductionmentioning

confidence: 99%

Determining the influence of protein-mineral additives on the properties of butter cookies emulsion

Серік

Самохвалова

Kholobtseva

et al. 2021

EEJET

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This paper reports the results of studying the influence of two types of protein-mineral additives on the properties of butter biscuit emulsion. The additives are considered as a source of digestible calcium compounds and as a functional and technological component that can improve the quality of buttery flour products. The parameters for pre-hydration of additives in the environment of cow's milk for better implementation of their functional and technological characteristics have been substantiated. It was established that the use of protein-mineral additives in the manufacture of emulsions in the amount of up to 7 % leads to an increase in the emulsification capacity of model systems by 1.5...1.65 times. Improved emulsion resistance has been proven, in particular after heat treatment. It was established that using 5...7 % of the additive produces a pronounced thermal stabilizing effect. After heat treatment at a temperature of 90...95 °C during 3×60 s, when using the protein-mineral additive, a volume of the released water and fat phase increases by 12...25 %. When applying the improved additive, a volume of the released phases increases by 3...10 %. A lower degree of coalescence of the fat phase as part of the emulsion when using the improved protein-mineral additive was microscopically confirmed. The fact of increasing the effective viscosity of emulsions when using up to 7 % of the improved protein-mineral additive was established. This is a positive fact in terms of stabilizing the emulsions and improving their stability as one of the important factors related to the quality of finished flour confectionery. It was established that the improved form of the additive, due to the content of chondroitin sulfates, provides for a better effect on the characteristics of emulsions, which should have a positive influence on the quality of flour-based buttery products.

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Utilization of eggshell waste in calcium-fortified foods and other industrial applications: A review

Cited by 66 publications

References 60 publications

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

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

Production of Bio-Calcium Oxide Derived from Hatchery Eggshell Waste Using an Industrial-Scale Car Bottom Furnace

Determining the influence of protein-mineral additives on the properties of butter cookies emulsion

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