Journal of Experimental Food Chemistry has been recently launched an article related to the Calcium Absorption of the Egg Shell.

About  110  billion  tons  of  eggshells  are  produced  globally  and  the  ultimate  destination  is  the  landfills,  waste utilization and these eggshells are rich source of minerals especially calcium. Calcium carbonate comprises more than 90% by weight of an eggshell [1]. The main purpose of the study to determine an appropriate condition and process for enriching absorption of calcium carbonate in chicken eggshell. In terms of that we have conducted several different kinds of studies and processes in dissolved eggshell with lemon juice and citric acid and dried it up then tested samples by technological experiments. The result revealed that:(1) By adding dissolved eggshell to 12% of the weight of citric acid and extracting at a temperature of 4°Ð¡ -6°Ð¡ for 14 days and drying for 5-6 hours at 50°C is determined as the most appropriate condition. (2) The amount of calcium contained in blood serum of the rabbit fed with test samples showed that 35.2% more than the control rabbit at 21 day, and the amount of calcium released in manure were 2.5 times less than rabbits fed with the eggshell only, indicating that calcium absorption is improving.

The  aim  of  this  study  is  to  test  the  samples  for  improving  the  absorption  of  chicken  eggshell  calcium.  To achieve this objective, the following objectives are set. These include:

• To determine  an  appropriate  method  and  condition  dissolving calcium carbonate of eggshell in buffers
• To estimate moisture and calcium concentration in the samples
• To find out the absorption of calcium content by clinical trial

Conclusion:

• Dissolved eggshell in citric acid and pure lemon juice preparing extracts and drying for 5.0-5.5 hours at 50ºC is determined as the most appropriate condition.
• On average, amount of ash in our samples 43.1% less than the ash control sample, however the calcium content of the extracts is similar. In order to the result, the eggshell is extracted with 8% citric acid, which has the highest level of calcium content.
• The amount of calcium contained in blood serum of the rabbit fed with test samples showed that 35.2% more than the control rabbit at 21 day, and the amount of calcium released in manure were 2.5 times less than rabbits fed with the eggshell only, indicating that calcium absorption is improving.

For more information visit: https://www.omicsonline.org/open-access/the-technologycal-study-to-improve-calcium-absorption-of-eggshell.pdf

Contact details:

Nimmi Anna

Managing Editor

Journal of Experimental Food Chemistry
Whatsapp No:  +1-504-608-2390

Email: foodchem@biochemjournals.com