1. Eggshell calcium: A cheap alternative to expensive supplements
- Author
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Marium Waheed, Rana Muhammad Aadil, Muhammad Asim Shabbir, Masood Sadiq Butt, Aamir Shehzad, Hafiz Ansar Rasul Suleria, Noranizan Mohd Adzahan, Transformations et Agro-ressources (UT&A), and UniLaSalle
- Subjects
2. Zero hunger ,0303 health sciences ,High energy ,030309 nutrition & dietetics ,High intensity ,[SDV]Life Sciences [q-bio] ,digestive, oral, and skin physiology ,Food fortification ,chemistry.chemical_element ,Mechanical milling ,04 agricultural and veterinary sciences ,Calcium ,Pulp and paper industry ,040401 food science ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Environmental science ,Carbonate ,Eggshell ,ComputingMilieux_MISCELLANEOUS ,Food Science ,Biotechnology - Abstract
Since prehistoric times, eggs have been used as a food source by human beings. Eggs are not only a good source of nutrition, but their shells also have many nutritional and non-nutritional components. A huge amount of eggshell waste is generated globally, and these eggshells are rich source of minerals especially calcium.Calcium carbonate comprises more than 90% by weight of an eggshell. Current review highlights how to minimise eggshell waste by extracting and utilizing its calcium for food fortification and manufacturing calcium rich food sources. It also explains how calcium from eggshell can be extracted through techniques such as electric discharge assisted mechanical milling, high intensity pulsed electric field, pulsed electric field and high energy milling.This review further focuses on the utilization of eggshell in food industries which ultimately would reduce the global burden of eggshell waste to some extent.
- Published
- 2019
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