The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken Bones

Frontiers in Nutrition

Changyu Zhou¹  Qiang Xia¹  Jinxuan Cao²  Ying Wang²  Tao Feng³ 

[1] College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China;School of Food and Health, Beijing Technology and Business University, Beijing, China;State-Owned Assets and Laboratory Management Office, Anhui Polytechnic University, Anhui, China;

关键词: calcium supplement;    chicken bone;    comminuting methods;    calcium release;    particle size;    structure;   

DOI  :  10.3389/fnut.2022.910435

来源: DOAJ

【 摘 要 】

This work aimed at assessing the influence of comminuting methods, including colloid mill, planetary ball mill and dynamic high-pressure microfluidization on the chemical composition, particle properties, morphology and calcium release of chicken bone. The results showed that planetary ball mill and dynamic high-pressure microfluidization could reduce the particle size of bone powder, and the particle size of sample treated by dynamic high-pressure microfluidization reached 446 nm. Chicken bone particles were negatively charged, and the absolute value of zeta potential was significantly reduced after milling treatments. Furthermore, X-ray diffraction and Fourier-transform infrared spectroscopy (FTIR) analysis indicated that the planetary ball mill and dynamic high-pressure microfluidization processes presented no significant effect on the internal chemical structure of bone particles. Compared with the other groups, samples treated by dynamic high-pressure microfluidization released more calcium ions, which was related to the significant effects on surface calcium composition and reducing particle size. Therefore, dynamic high-pressure microfluidization has a great potential in the processing of bone-derived products, particularly for the design and development of bone-derived product with high calcium bioaccessibility.

【 授权许可】

Unknown