Development and Nutritional Evaluation of Egg Shell Powder and its Nanoparticles
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Date
2015
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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 o f egg
shell waste is produced annually. Development and characterization o f egg shell powder
would result in additional benefit o f substantial and better physical, chemical and
biological properties. Thus the aim o f the study was to develop and nutritionally
evaluate egg shell powder and its nano particles. The egg shell nanoparticles were
prepared by the method o f chemical precipitation using aqueous slurries o f 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 partic le size was 79. him and spherical in
morphology. Zeta potential analysis revealed less stability o f egg shell nano particle.
FTIR analysis showed significant peak o f egg shell particles at 1106cm and two
absorbable peaks at 1197cm'’ and 912cm'’. Macro and micronutrient o f 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 o f calcium supplementation.
In depth studies are recommended to substantiate the results obtained in the study.