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

International Journal of Molecular Sciences

Daria Szymanowska-Powałowska¹  Justyna Piechocka²  Krystyna Szymandera-Buszka²  Joanna Kobus-Cisowska²  Oskar Szczepaniak²  Grzegorz Marciniak³  Maciej Jarzębski⁴  Ryszard Rezler⁴ 

[1] Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland;Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, ul. Wojska Polskiego 28, 60-637, Poznan, Poland;Department of Microeconomics and Food Economics, Poznan University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland;Department of Physics and Biophysics, Poznan University of Life Sciences, ul. Wojska Polskiego 38/42, 60-637 Poznań, Poland;

关键词: calcium;    eggshells;    inulin;    lactose;    lysine;    magnesium;   

DOI  :  10.3390/ijms22042029

来源: DOAJ

【 摘 要 】

Lower levels of calcium in adults increase the risk for osteoporosis, and in children, low calcium levels can impact their potential adult height. The study objective was to analyze the bioavailability and physicochemical properties of a calcium preparation based on chicken eggs. The base calcium preparation was enriched with one of a variety of biologically active substances, inter alia, vitamin D3, vitamin K, lysine, lactose, magnesium chloride and inulin. The newly developed calcium preparations were subjected to structural analysis using X-ray diffraction and scanning electron microscopy, and the hydrodynamic diameter for the molecules was determined using the dynamic light scattering method and their zeta potential. To determine the optimum storage conditions of calcium preparations, their hygroscopicity and bulk density were determined. The calcium preparations were also added to selected food products, such as apple juice with mango, fruit dessert (jelly) and beef meatballs. The enriched food products were subjected to sensory analysis. The study demonstrated the significant influence of additives to calcium preparation in terms of its hygroscopicity and morphology. It was found that all products with the addition of analyzed preparations were characterized by high sensory desirability. The results presented in the study comprise the basis for the development of new food products, enriched with calcium.

【 授权许可】

Unknown