IDEAS home Printed from https://ideas.repec.org/a/gam/jijerp/v19y2022i7p4195-d784942.html
   My bibliography  Save this article

Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread

Author

Listed:
  • Marcellus Arnold

    (Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland)

  • Yolanda Victoria Rajagukguk

    (Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland)

  • Andrzej Sidor

    (Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland)

  • Bartosz Kulczyński

    (Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland)

  • Anna Brzozowska

    (Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland)

  • Joanna Suliburska

    (Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland)

  • Natalia Wawrzyniak

    (Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland
    Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland)

  • Anna Gramza-Michałowska

    (Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland)

Abstract

Food waste, such as eggshell, can be an environmental problem if it is not properly managed. One of the ways to solve this is by using the eggshell as the cheap calcium source in food products. Polish gingerbread fortified with chicken eggshell powder (ESP) calcium was developed to solve the eggshell waste problem and to reduce the risk of osteoporosis. This study focused on the effect of ESP addition on basic composition, sensory evaluation, and antioxidative activity of gingerbread. Two samples of gingerbread without and with 3% ( w / w of wheat flour) ESP, with controlled green tea powder (4% w / w of white chocolate) were analyzed. Results of the research showed that the addition of 3% ESP significantly increased the ash and calcium content ( p < 0.05) without changing the appearance, aroma, texture, taste profiles, and the hedonic score of gingerbread. The gingerbread samples were then stored for 2 months and were analyzed every month. The hedonic evaluation of the aroma of both gingerbread samples decreased significantly ( p < 0.05) during storage. During 2 months of storage, the antioxidative activity of gingerbread fortified with 3% ESP was not significantly different compared to the control ( p > 0.05), particularly in ABTS and ORAC FL assay. The ABTS, DPPH, and ORAC FL assays showed decreasing antioxidative activity during storage, which was also in accordance with decreasing total phenolic content of both gingerbread samples. In PCL assay, the lipid-soluble antioxidant activity in gingerbread with 3% ESP was significantly higher during 2 months of storage, compared to the control ( p < 0.05). The developed product might be a potential alternative to improve the calcium (26% daily value (DV) recommendation per 100 g) and antioxidant intake in order to prevent calcium deficiency. Gingerbread enriched with an organic source of calcium may become an innovative product to reduce the risk of developing osteoporosis in the elderly population, having potential health and economic significance, given the incidence of osteoporosis and the costs of treating this disease.

Suggested Citation

  • Marcellus Arnold & Yolanda Victoria Rajagukguk & Andrzej Sidor & Bartosz Kulczyński & Anna Brzozowska & Joanna Suliburska & Natalia Wawrzyniak & Anna Gramza-Michałowska, 2022. "Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread," IJERPH, MDPI, vol. 19(7), pages 1-21, April.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:7:p:4195-:d:784942
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/1660-4601/19/7/4195/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/1660-4601/19/7/4195/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Quina, Margarida J. & Soares, Micaela A.R. & Quinta-Ferreira, Rosa, 2017. "Applications of industrial eggshell as a valuable anthropogenic resource," Resources, Conservation & Recycling, Elsevier, vol. 123(C), pages 176-186.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Mathivathanan, Deepak & Mathiyazhagan, K. & Khorana, Sangeeta & Rana, Nripendra P. & Arora, Bimal, 2022. "Drivers of circular economy for small and medium enterprises: Case study on the Indian state of Tamil Nadu," Journal of Business Research, Elsevier, vol. 149(C), pages 997-1015.
    2. Mark Anthony Camilleri, 2020. "European environment policy for the circular economy: Implications for business and industry stakeholders," Sustainable Development, John Wiley & Sons, Ltd., vol. 28(6), pages 1804-1812, November.
    3. Erhan Ada & Yigit Kazancoglu & Çisem Lafcı & Banu Y. Ekren & Cansu Çimitay Çelik, 2023. "Identifying the Drivers of Circular Food Packaging: A Comprehensive Review for the Current State of the Food Supply Chain to Be Sustainable and Circular," Sustainability, MDPI, vol. 15(15), pages 1-30, July.
    4. Do, Quynh & Ramudhin, Amar & Colicchia, Claudia & Creazza, Alessandro & Li, Dong, 2021. "A systematic review of research on food loss and waste prevention and management for the circular economy," International Journal of Production Economics, Elsevier, vol. 239(C).

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jijerp:v:19:y:2022:i:7:p:4195-:d:784942. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.