Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, 60-637 Poznan, Poland.
Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, 60-637 Poznań, Poland.
J Dairy Sci. 2020 Aug;103(8):6918-6929. doi: 10.3168/jds.2019-18027. Epub 2020 Jun 3.
Hen eggshells are a rich and natural source of calcium and can serve as a biofunctional food ingredient. Enriching the traditional Polish bread spread (sersmażony) with micronized eggshell is an attractive proposition for consumers who require easily available calcium. The present study aimed to evaluate the use of micronized eggshells as a source of bioavailable calcium in bread spread. The study evaluated the effect of selected biocomponents on calcium bioavailability by using an in vitro digestion model. The enrichment of bread spread with eggshell, lysine, vitamin D, and vitamin K enhanced all examined physicochemical variables except water activity. Enrichment with eggshells increased calcium levels >2.5-fold compared with the control sample. As an ingredient of bread spread, lysine is an important rheological factor. The bioavailability of calcium was higher in samples with lysine and vitamin K compared with samples that contained eggshell alone.
鸡蛋壳是一种丰富且天然的钙源，可以作为具有生物功能的食品成分。将微米化的鸡蛋壳添加到传统的波兰面包涂抹酱（sersmażony）中，对于那些需要易于获取的钙的消费者来说，是一个很有吸引力的提议。本研究旨在评估将微米化鸡蛋壳用作面包涂抹酱中生物可利用钙源的用途。该研究通过使用体外消化模型来评估选定的生物成分对钙生物利用度的影响。用蛋壳、赖氨酸、维生素 D 和维生素 K 来强化面包涂抹酱，除了水活度外，所有检查的物理化学变量都得到了改善。与对照样品相比，蛋壳的添加使钙含量增加了超过 2.5 倍。作为面包涂抹酱的一种成分，赖氨酸是一种重要的流变学因素。与仅含有蛋壳的样品相比，含有赖氨酸和维生素 K 的样品的钙生物利用率更高。
