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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
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    References listed on IDEAS

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    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.
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