Characteristics and coagulation property of structured calcium compounds from cuttlebone.

Cuttlebone, an underutilized byproduct of cuttlefish, remains largely unexplored regarding its properties. This study investigates the characteristics and coagulation properties of structured calcium compounds derived from cuttlebone. Dried cuttlebone powder (DCB) was calcined to form calcined cuttlebone powder (CCB). Both were processed into structured calcium hydroxide, lactate, and citrate-malate compounds (DCB-OH, CCB-OH, DCB-Lac, CCB-Lac, DCB-CiMa, and CCB-CiMa, respectively). Among all samples, CCB exhibited the highest ash content (99.11 %), with calcium as the predominant mineral component. XRD and FT-IR analyses confirmed a phase transition from aragonite (CaCO₃) in DCB to calcium oxide (CaO) in CCB. DCB-CiMa and CCB-CiMa exhibited spherical shapes with smoother surfaces compared to the others. Lactate and citrate-malate compounds had greater water solubility. The different forms and concentrations of calcium compounds exhibited distinct effects in coagulation assay (APTT, PT, and TT tests). These findings suggest cuttlebone-derived calcium's potential in food fortification.