Lee Min Jung, Park Sung Jin, Oh Su Jin, Yun Ye-Rang, Choi Yun-Jeong, Kim Eun Hae, Lee Mi-Ai, Min Sung Gi, Yang Ji-Hee, Chung Young Bae, Park Sung Hee
World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
Heliyon. 2024 Mar 19;10(6):e28164. doi: 10.1016/j.heliyon.2024.e28164. eCollection 2024 Mar 30.
Mollusca species shell such as oyster shell (OS) and snail shell (SS), are discarded after taking the meat, and the discarded shell causes the environmental problems. Therefore, recycling shell waste could potentially eliminate the environmental problems. This study aimed to evaluate the potential of OS and SS as natural calcium resources. The minerals, calcium, magnesium, potassium, phosphorus and sodium were analyzed in OS and SS extracts. Among them, the calcium content was the highest: 36.87 (%) and 33.42 (%) in the OS and SS extracts, respectively. Further, the content of ionized bioavailable form of calcium in OS and SS was higher than that of CaCO under simulated gastrointestinal digestion conditions. Additionally, OS and SS were added to kimchi, and their inhibitory effect on kimchi acidification was evaluated by assessing pH, titratable acidity and microbial analysis. As the results indicated that the addition of OS and SS had little effect on inhibiting the growth of lactic acid bacteria. However, it was confirmed that calcium neutralizes the organic acids produced during fermentation. Overall, the results of this study provide preliminary information on the re-use of OS and SS extracts as ionized natural calcium supplements and fermentation retardants.
软体动物的贝壳，如牡蛎壳（OS）和蜗牛壳（SS），在取出肉后被丢弃，而废弃的贝壳会引发环境问题。因此，回收贝壳废料有可能消除环境问题。本研究旨在评估牡蛎壳和蜗牛壳作为天然钙资源的潜力。对牡蛎壳提取物和蜗牛壳提取物中的矿物质、钙、镁、钾、磷和钠进行了分析。其中，钙含量最高：牡蛎壳提取物和蜗牛壳提取物中的钙含量分别为36.87%和33.42%。此外，在模拟胃肠道消化条件下，牡蛎壳和蜗牛壳中离子化生物可利用形式的钙含量高于碳酸钙中的钙含量。此外，将牡蛎壳和蜗牛壳添加到泡菜中，并通过评估pH值、可滴定酸度和微生物分析来评价它们对泡菜酸化的抑制作用。结果表明，添加牡蛎壳和蜗牛壳对抑制乳酸菌生长的影响很小。然而，已证实钙可中和发酵过程中产生的有机酸作用。总体而言，本研究结果为将牡蛎壳提取物和蜗牛壳提取物作为离子化天然钙补充剂和发酵阻滞剂的再利用提供了初步信息。
