Functionality Valoraization of Eggshell Waste for the Development of Calcium-Enriched Functional Food Product

Abstract

This review discusses the use of eggshell powder as a bioavailable source of calcium to be used in food fortification in order to contain calcium deficiencies in the world. Eggshells are a by-product of the poultry industry which has a calcium carbonate content of approximately 35 percent but these are usually disposed of thus creating waste in the environment. We consider methods of preparation benefits of foods fortified with calcium and difficulties in incorporating the eggshell powder. Among the major factors it is possible to single out calcium bioavailability, nutritional enrichment, consumer acceptability and profitability. Eggshell powder will facilitate sustained food production circular economy and even fight calcium deficiency at the global level. Fortified doughnuts recorded better ash (0.65-1.92%), stable protein (8.4-8.9%), fat (15.2-15.8%) levels, lower moisture (18.20-20.10%) and longer shelf life (4-5 days), and higher calcium (22-142 mg/100g) in the treatments (T2), which were more acceptable to the consumers. All in all eggshell powder fortification improves the nutritional value of the product and its stability and it provides a cost-efficient and environmentally friendly method of valorization of calcium-fortified bakery products.