Khoseang Saranporn, Khunsorn Narisara, Xianlong Dong, Hongbing Liu, Aenglong Chakkapat, Chintong Sutasinee, Mookdasanit Juta, Klaypradit Wanwimol
Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
Key Laboratory of Marine Drugs, School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China.
Food Chem X. 2025 Jun 25;29:102700. doi: 10.1016/j.fochx.2025.102700. eCollection 2025 Jul.
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.
乌贼骨是一种未得到充分利用的乌贼副产品，其特性在很大程度上仍未得到探索。本研究调查了源自乌贼骨的结构化钙化合物的特性和凝血特性。将干燥的乌贼骨粉（DCB）煅烧以形成煅烧乌贼骨粉（CCB）。两者都被加工成结构化氢氧化钙、乳酸盐和柠檬酸苹果酸盐化合物（分别为DCB-OH、CCB-OH、DCB-Lac、CCB-Lac、DCB-CiMa和CCB-CiMa）。在所有样品中，CCB的灰分含量最高（99.11%），钙是主要的矿物质成分。XRD和FT-IR分析证实了从DCB中的文石（CaCO₃）到CCB中的氧化钙（CaO）的相变。与其他样品相比，DCB-CiMa和CCB-CiMa呈现出表面更光滑的球形。乳酸盐和柠檬酸苹果酸盐化合物具有更高的水溶性。不同形式和浓度的钙化合物在凝血试验（APTT、PT和TT试验）中表现出不同的效果。这些发现表明源自乌贼骨的钙在食品强化方面具有潜力。
