The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Development and Nutritional Evaluation of Egg Shell Powder and its Nanoparticles


Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore – 641 043, India
     

   Subscribe/Renew Journal


Egg shell waste is available in huge quantities from food processing, egg breaking and hatching industries. It is estimated that worldwide about 250,000 tonnes of egg shell waste is produced annually. Development and characterization of egg shell powder would result in additional benefit of substantial and better physical, chemical and biological properties. Thus the aim of the study was to develop and nutritionally evaluate egg shell powder and its nano particles. The egg shell nanoparticles were prepared by the method of chemical precipitation using aqueous slurries of egg shell bio-waste and treatment with phosphoric acid and ultrsonication. The developed nanoparticles were characterized by UV spectra, SEM, zeta potential and FTIR. Results revealed that the developed nano particle size was 79.1nm and spherical in morphology. Zeta potential analysis revealed less stability of egg shell nano particle. FTIR analysis showed significant peak of egg shell particles at 1106cm-1 and two absorbable peaks at 1197cm-1 and 912cm-1. Macro and micronutrient of egg shell powder and its nanoparticles were similar. Hence egg shell powder and its nanoparticles may be considered as a natural, novel and potential source of calcium supplementation. In depth studies are recommended to substantiate the results obtained in the study.

Keywords

Egg Shell, Nano Particles, Characterization, Calcium, FTIR, SEM.
User
Notifications

  • Yasothai, R. and Kavithaa, N.V. Egg shell waste is a calcium source for layers, Int. J. Sci., 2014, 3, 1465-1471.

  • Nakano, T., Ikawa, N.F. and Zienek, C. Chemical composition of chicken egg shells and shell membrane, Poultry Sci., 2008, 8213, 510-514.

  • Nadia Abdel Aal, M., Bououdina, A., Hajry, A.A., Chaudhry, J.A., Darr, A.A., Al-Ghamdi, E.H., El-Mossalamy, Attieh, A., Al-Ghamdi, Yong Kiel Sung, and Farid El-Tantawy, Synthesis, characterization and electrical properties of hydroxyapatite nanoparticles from utilization of bio-waste egg shells, Biomat. Res., 2011, 15, 52-59.

  • Raghuramulu, K., Madhavan Nair, S. and Kalyanasundaram, A manual of laboratory techniques, NIN Indian Council of Medical Research, Hyderabad-7, 2003, 86-108.

  • Muthukumar, M. and Tamilarasan, V.S. Effect of egg shell powder in the index and engineering properties of soil. Intern. J. Engg. Tr. Technol., 2014, 11, 319-321.

  • Schaafsma, I., Pakan, G.J.H., Hofstede, F.A.J., Muskiet, E., Van Der Veer and De Vries, P.J.F. Mineral, amino acid and hormonal composition of chicken egg shell powder and the evaluation of its use in human nutrition, Poultry Sci., 2000, 79, 1833-1838.

  • Schaafsma, A. and Beelen, G.M. Eggshell powder, a comparable or better source of calcium than purified calcium carbonate, Piglets studies. J. Sci. Fd. Agri., 1999, 79, 1596-1600.

  • King’ori, A review of the uses of poultry eggshells and shell membranes, Int. J. Poultry Sci., 2011, 10, 908-991.


Abstract Views: 426

PDF Views: 1




  • Development and Nutritional Evaluation of Egg Shell Powder and its Nanoparticles

Abstract Views: 426  |  PDF Views: 1

Authors

S. Kowsalya
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore – 641 043, India

Abstract


Egg shell waste is available in huge quantities from food processing, egg breaking and hatching industries. It is estimated that worldwide about 250,000 tonnes of egg shell waste is produced annually. Development and characterization of egg shell powder would result in additional benefit of substantial and better physical, chemical and biological properties. Thus the aim of the study was to develop and nutritionally evaluate egg shell powder and its nano particles. The egg shell nanoparticles were prepared by the method of chemical precipitation using aqueous slurries of egg shell bio-waste and treatment with phosphoric acid and ultrsonication. The developed nanoparticles were characterized by UV spectra, SEM, zeta potential and FTIR. Results revealed that the developed nano particle size was 79.1nm and spherical in morphology. Zeta potential analysis revealed less stability of egg shell nano particle. FTIR analysis showed significant peak of egg shell particles at 1106cm-1 and two absorbable peaks at 1197cm-1 and 912cm-1. Macro and micronutrient of egg shell powder and its nanoparticles were similar. Hence egg shell powder and its nanoparticles may be considered as a natural, novel and potential source of calcium supplementation. In depth studies are recommended to substantiate the results obtained in the study.

Keywords


Egg Shell, Nano Particles, Characterization, Calcium, FTIR, SEM.

References