Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

Szymandera‐Buszka, Krystyna; Kobus‐Cisowska, Joanna; Szymanowska, Daria; Rezler, Ryszard; Szczepaniak, Oskar; Marciniak, Grzegorz; Piechocka, Justyna; Jarzębski, Maciej

doi:10.3390/ijms22042029

Cited by 5 publications

(6 citation statements)

References 34 publications

(24 reference statements)

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“…The crystalline structure of nano‐biogenic GBP enhances the bioavailability of calcium in the final product (Wang et al., 2018). Also, it seemed that the uniformity of crystalline structure in nano‐biogenic GBP may contribute to the homogeneity of the fortified mango mousse (Szymandera‐Buszka et al., 2021). In the current scenario, nano‐biogenic GBP exhibited the highest crystalline mode.…”

Section: Resultsmentioning

confidence: 99%

“…This decision was made because dull light can directly influence mood and may affect the release of mood hormones, potentially influencing the participants' responses. A 9-point hedonic scale was used to assess the overall liking of mango mousse, with scores ranging from 1 (dislike extremely) to 9 (like extremely) (Sugumar & Guha, 2022;Wichchukit & O'Mahony, 2015). The samples were presented to the experts in triplicate, with each sample containing 10 mL of mango mousse.…”

Section: Sensory Evaluation Of Developed Productmentioning

confidence: 99%

“…The main purpose of the test was to determine the consumers' perceptions regarding their liking and disliking of mango mousse. A 9-point hedonic scale was used to assess the overall liking of mango mousse, with scores ranging from 1 (dislike extremely) to 9 (like extremely) (Sugumar & Guha, 2022;Wichchukit & O'Mahony, 2015). The criteria used for evaluation were based on the work of Liaqat et al ( 2022) with little modifications.…”

Section: Consumer Acceptance Testmentioning

confidence: 99%

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Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic

Liaqat,

Ahmed,

Iqbal

et al. 2023

Journal of Food Science

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In this experimental study, hydroxyapatite (HAp), as a valuable calcium source, was extracted from discarded goat bone; raw and nano‐biogenic powders were prepared through calcination and ultra‐sonication. Resultant powders were characterized by using various spectroscopy techniques. As per the findings of atomic absorption spectroscopy, raw and nano‐biogenic powders depicted 1439.7 ± 0.12 and 3194.8 ± 0.07 ppm calcium content, respectively. The range of particle size of nano‐biogenic and raw powders was 47–139 and 183 nm, respectively. X‐ray diffraction (XRD) confirmed crystalline behavior whereas laser‐induced breakdown spectroscopy (LIBS)‐derived Ca/P‐ratio endorsed excellence in nano‐biogenic 1.76 against 1.63 in raw powder. In vitro bioavailability of calcium in raw and nano‐biogenic powder was ∼36% and ∼39%, respectively. Next, the powders were further used to develop calcium‐fortified mango mousse with varied formulations. A maximum overrun of 23.31% was found in the case of “Raw‐A,” whereas a maximum viscosity of 8489.98 mPa s was found in the case of “Nano‐A.” Sensory data of mango mousse were obtained by fuzzy logic method, and PCA ranked the Nano‐B and Nano‐A samples the best in terms of overall acceptability. Meanwhile, the consumer responses toward product likeness and/or dislikeness were recorded by the hedonic scale that endorsed Nano‐A and Nano‐B formulations as the most preferred samples.Practical ApplicationThe revolution in the eating habits of consumers from traditional foods to fast food imposes the development of new products having good nutritional values. Different waste biogenic food sources can provide an acceptable powdered form of ingredients for the development of novel food products. In this regard, the development of novel food products using calcium supplements has gained space in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Sensory Evaluation Of Developed Productmentioning

confidence: 99%

Section: Consumer Acceptance Testmentioning

confidence: 99%

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Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic

Liaqat,

Ahmed,

Iqbal

et al. 2023

Journal of Food Science

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“…Furthermore, records indicate that India's dietary calcium intake has been declining over the last 50 years (Kadhim et al, 2020). A crucial micronutrient, calcium is required for the development of teeth and bones as well as muscle contraction, blood clotting, and nerve conductivity (Szymandera-Buszka et al, 2021). To prevent hypertension and preeclampsia, it is advised to consume adequate calcium, which is essential for cardiovascular health (Arnold et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

An Egg Shell: A Nutritional Profile and Health Benefits

Sachan¹

2023

RIP

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Calcium is one of the most fundamentally significant and essential component for the human body since it makes up the majority of the skeletal system in humans (98%). The goal of the present review study was to discuss calcium’s importance in everyday life, calcium absorption theories, eggshell (ES) deposition, and its nutritional makeup. There are two phases to ES formation. 5.5 grams of calcium carbonate, or about 95% of the dry ES, are present. One ES contains traces of sodium, potassium, zinc, manganese, iron, and copper as well as 0.3% phosphorus, 0.3% magnesium, and sodium, potassium, zinc, manganese, and iron. Vitamin D is necessary for calcium absorption; hence, calcium bioavailability is influenced by dietary calcium intake as well as vitamin D status. Calcium may reabsorb at a number of places along the nephron. Intestinal acidity (particularly for CaCO3 absorption), oestrogen, vitamin D, and soluble fibre/prebiotics, probiotics, and synbiotics are some of the elements that have been shown to favourably boost calcium absorption. Pulsed electric fields, high-energy milling, and electric discharge-assisted mechanical milling are relevant techniques that have been studied and might be used to extract calcium from ESs. Researchers looked at the health benefits of eggshells and different ways to get the calcium out of eggshells to see if they could be used to make a good calcium supplement.

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“…Furthermore, data suggest that the consumption of dietary calcium in India has been steadily falling for the past half-century [2]. Calcium is a vital micronutrient that is necessary for tooth and bone growth, as well as muscular contraction, blood clotting, and nerve conductivity [3]. Calcium plays a crucial role in cardiovascular health, and getting enough of it is recommended to avoid hypertension and preeclampsia [4].…”

Section: Introductionmentioning

confidence: 99%