The use of nano-sized eggshell powder for calcium fortification of cow?s and buffalo?s milk yogurts

Abstract

Background. Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can be fortified with functional additives, including calcium. The aim of this study was to produce yogurt with a high calcium content by fortification with nano-sized eggshell powder (nano-ESP). Materials and methods. Nano-sized ESP was prepared from pre-boiled and dried eggshell, using a ball mill. Yogurt was prepared from cow's milk supplemented with 3% skimmed milk powder, and from buffalo's milk fortified with 0.1, 0.2 and 0.3% and 0.1, 0.3 and 0.5% nano-ESP respectively. Results. Electron microscopic transmission showed that the powder consisted of nano-sized crystalline structures (~10 nm). Laser scattering showed that particles followed a normal distribution pattern with z-average of 590.5 nm, and had negative zeta-potential of -9.33 ±4.2 mV. Results regarding changes in yogurt composition, acid development, calcium distribution, biochemical changes, textural parameters and sensory attributes have been presented and discussed. Conclusion. The addition of up to 0.3% nano-ESP made cow and buffalo high-calcium yogurts with an acceptable composition and quality. High-calcium yogurt may offer better health benefits, such as combating osteoporosis.

Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes

“…High-calcium yogurt as food for combat with osteoporosis was prepared using its fortification with 10-nm crystals of NPES. The addition of NPES up to 0.3% gave cow and buffalo’s milk yogurts with acceptable composition, textural properties and sensory attributes, and this additive increased the Ca content of yogurt by about 15% [224].…”

Potential application of herbs and spices and their effects in functional dairy products

“…The health benefits of yoghurts are well-known and several yoghurt based products are consumed by people all over the world (El-Shibiny et al., 2018). Among these products herbal and spiced flavored yoghurt have been developed.…”

Usos potenciales de la cáscara de huevo de gallina (Gallus gallus domesticus): una revisión sistemática

“…La cáscara contiene, además, componentes minoritarios como carbonato de magnesio 1%, fosfato de calcio 1%, materia orgánica entre 3,5% y 4% como glicoproteínas y proteoglicanos, fracciones ricas en arginina y glutamina (25). Este biomaterial además contiene boro (B), estroncio (Sr), cobre (Cu), hierro (Fe), manganeso (Mn), molibdeno (Mo), azufre (S), silicio (Si) y Zinc (Zn), los dos primeros elementos sumados al alto porcentaje de calcio (Ca), son fundamentales en la prevención de la osteoporosis (26), a pesar de contener elementos pesados como el plomo (Pb), Aluminio (Al), cadmio (Cd) y mercurio (Hg), pero en valores mínimos permitiendo su uso en suplementos dietarios (15).…”

“…Por otro lado, en productos lácteos se enriqueció la leche con calcio proveniente de la adición de cáscara de huevo molida, previamente lavada y desinfectada garantizando así su asepsia, lo que incrementó el contenido de calcio en leche entera sin desnatar al grado que un adulto requiera consumir solo de 500 a 700 mL de leche en vez de 1 a 1,25 L, aproximadamente por día, con el fin de lograr el consumo de calcio requerido, además se reportó que esta adición mejora la absorción de calcio y la retención de la fracción del mismo mineral total (55). Otros productos lácteos como el yogurt han sido enriquecidos con 0.3% de cáscara de huevo en nanoesferas, incrementando de esta manera la biodisponibilidad del Ca a nivel intestinal, debido a la acidificación que se presenta durante el proceso de fermentación del producto (25). Una investigación muestra cómo se obtuvo el calcio de manera casera, al tratar las cáscaras de huevo de gallina con diferentes vinagres.…”