Oyster shell powder ( Crassostrea gasar )
Evaluation of its potential as a natural and sustainable source of calcium in bread
Bibliographic Data
| ID | 21295035 |
|---|---|
| Authors | Maria Thereza Medeiros Fernandes (0000-0003-4310-9535, Universidade Federal do Rio Grande do Norte), Wilma Fabiana Ferreira da Silva (0000-0002-0956-2857, Universidade Federal do Rio Grande do Norte), Romayana Medeiros Oliveira Tavares (0000-0002-6328-0383, Universidade Federal do Rio Grande do Norte), Breno Gustavo Porfírio Bezerra (0000-0003-3296-3162, Universidade Federal do Rio Grande do Norte), Rodrigo Antônio Ponce de Leon Ferreira de Carvalho (0000-0001-9039-6165, Universidade Federal do Rio Grande do Norte), Karla Suzanne Florentino da Silva Chaves Damasceno (0000-0001-6884-1023, Universidade Federal do Rio Grande do Norte) |
| Year | 2022 |
| Volume | 124 |
| Issue | 11 |
| Pages | 3748-3764 |
| Publication date | 2022-11-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-03-2021-0303 |
| OpenAlex | W4200366359 |
| Language | EN |
| References cited | 52 |
Purpose The study aims to analyze the composition and mineral profile of oyster shell powder (OSP) and assess its potential as a sustainable source of calcium. Design/methodology/approach A total of two batches of OSP with different particle sizes had been evaluated for centesimal and mineral composition and microbiological quality. OSP with smaller particles (0.85 mm) was used in the production of bread: standard bread (SB) (0%), fortified bread (FB1) (3%) and FB2 (4%). Centesimal and mineral composition and sensory acceptance had been performed. The internal preference map had been constructed using principal component analysis. The Just About Right data and the influence of sensory attributes on bread acceptance had been assessed by a penalty analysis test. Findings OSP-0.85 mm had calcium content (478.47 ± 2.37 mg.g-1) lower than OSP-1.00 mm (521.15 ± 0.99 mg.g-1) due to retention of particles. In both batches, heavy metals such as chromium, nickel and copper had not detected. FB1 and FB2 had the best nutritional content compared to SB, with higher calcium content (mg.g-1) 0.69 ± 0.07; 13.76 ± 0.72 and 19.47 ± 1.99 for SB, FB1 and FB2, respectively. The internal preference map showed better acceptance of FB1 compared to FB2. The penalty test showed that this acceptance was penalized ( p < 0.05) due to the sandy texture. Originality/value The large number of shells generated in the processing of oysters is an environmental problem and generates waste of a natural source of calcium. It has been demonstrated that oyster shell powder can be used as a natural and sustainable source of calcium in bread, requiring further studies to assess the bioavailability of calcium
Biology · Calcium · Composition (language) · Fishery · Mineralogy · Oyster · Bone Tissue Engineering Materials · Calcium Carbonate Crystallization and Inhibition · Chemistry · Food Science · Mathematics · Phosphorus and nutrient management
| Citation velocity | historical |
|---|---|
| Highly cited | No |