Development and Nutritional Evaluation of Egg Shell Powder and its Nanoparticles

dc.categoryJournal Article
dc.contributor.authorKowsalya, S
dc.date.accessioned2017-02-20T17:51:27Z
dc.date.available2017-02-20T17:51:27Z
dc.date.issued2015
dc.departmentFood Science and Nutritionen_US
dc.description.abstractEgg 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.en_US
dc.identifier.urihttps://ir.avinuty.ac.in/handle/avu/1555
dc.langEnglishen_US
dc.publisher.nameTHE INDIAN JOURNAL OF NUTRITION AND DIETETICSen_US
dc.publisher.typeInternationalen_US
dc.titleDevelopment and Nutritional Evaluation of Egg Shell Powder and its Nanoparticlesen_US
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