鸡蛋壳钙在姜饼功能性价值提升方面的创新应用。

Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread.

机构信息

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.

出版信息

Int J Environ Res Public Health. 2022 Apr 1;19(7):4195. doi: 10.3390/ijerph19074195.

DOI:10.3390/ijerph19074195

PMID:35409876

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8998295/

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 ORACFL assay. The ABTS, DPPH, and ORACFL 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.

摘要

食物浪费，如蛋壳，如果管理不当，可能会成为一个环境问题。解决这个问题的方法之一是将蛋壳用作食品中的廉价钙源。波兰姜饼中添加了鸡蛋壳粉（ESP）钙，旨在解决蛋壳浪费问题并降低骨质疏松症的风险。本研究集中于 ESP 对姜饼的基本成分、感官评价和抗氧化活性的影响。分析了不含和含 3%（小麦粉重量的百分比）ESP 的两种姜饼样本，控制绿茶粉（白巧克力的 4%）的添加量。研究结果表明，添加 3%ESP 显著增加了灰分和钙含量（p < 0.05），而不改变姜饼的外观、香气、质地、口感和愉悦度评分。然后将姜饼样品储存 2 个月，并每月分析一次。在储存过程中，两种姜饼样品的香气愉悦度评分显著降低（p < 0.05）。在 2 个月的储存过程中，添加 3%ESP 的姜饼的抗氧化活性与对照相比没有显著差异（p > 0.05），特别是在 ABTS 和 ORACFL 测定中。ABTS、DPPH 和 ORACFL 测定表明，在储存过程中抗氧化活性降低，这也与两种姜饼样品的总酚含量降低一致。在 PCL 测定中，添加 3%ESP 的姜饼在 2 个月的储存期间的脂溶性抗氧化活性显著高于对照（p < 0.05）。该产品可能是一种潜在的替代品，可提高钙（每 100g 推荐 26%日常值（DV））和抗氧化剂的摄入量，以预防钙缺乏症。富含有机钙源的姜饼可能成为一种创新产品，可降低老年人群患骨质疏松症的风险，鉴于骨质疏松症的发病率和治疗该病的成本，具有潜在的健康和经济意义。