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Calcium from Pacific White Shrimp (Litopeneaus vannamei) Shells: Properties andFunction as Fortificant in Soy Milk |
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| รหัสดีโอไอ | |
| Creator | Saranya Dechapinan, Kunchit Judprasong, Nattira On-nom, Nattapol Tangsuphoom |
| Title | Calcium from Pacific White Shrimp (Litopeneaus vannamei) Shells: Properties andFunction as Fortificant in Soy Milk |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2560 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 5 |
| Journal No. | 3 |
| Page no. | 176-195 |
| Keyword | shrimp shells, calcium, solubility, bioaccessibility, fortificant |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/80796 |
| ISSN | 2286-8615 |
| Abstract | Shrimp shells are the waste from shrimp processing industry that can bea potential source of calcium. This study aimed to determine the chemical and functional properties of calcium gluconate (SCG) and calcium lactate (SCL) prepared from shrimp shells and their application as food fortificantsin soy milk. Calcium extraction was performed at 70?C for 2 h by mixing the enzymatically-deproteinized shrimp shell with the solutionsof gluconic or lactic acid containing equivalent number dissociated carboxyl group to calcium available in the shells. The obtained calcium salts were characterizedusing Fourier-transformed infrared spectroscopy. Both gluconic and lactic acidsgave >80% calcium extraction yield. The obtained SCGand SCLhad calcium solubility of >70% across the pH range of 38. Dialyzability of SCG and SCL, evaluated by in vitroequilibrium, and continuous flow dialysis methods, was3040% and 6070%, respectively. Soymilks fortified with SCG and SCL to obtain afinal calcium concentration of 125 mg/100 mL had slightly different colorand slightly higher apparent viscosity than the unfortified one. However, such differences did not affect the sensory acceptability scores ofthe product in all attributes. Althoughthe solubility and dialyzability of SCG and SCL were loweredby thepresence offood matrix of soymilk, the prepared calcium salts could still increase total calcium and dialyzable calcium contents of the fortified samples. Therefore, Pacific white shrimp shells can be used to prepare different formsof calcium saltswith potential application as fortificants in food. |
