Development and characterization of value-added cookies rich in vitamin D and calcium by incorporating eggshell powder and cod liver oil
##plugins.themes.bootstrap3.article.main##
Keywords
Abstract
Eggshell powder (ESP), because of its high bioavailability and low cost, can be added to the diet as an extra source of calcium. Similarly, cod liver oil (CLO), being a good source of vitamin D and omega 3 fatty acids, is a good choice to replace conventional shortenings in bakery products. Therefore, the goal of the current study was to valorize eggshell waste by adding ESP to the cookies that also contain CLO. Nutritional, physical, and sensory qualities of developed cookies were examined, with a focus on calcium and vitamin D contents. Comparative nutritional analysis of ESP and commercial straight grade flour (CSGF) revealed higher nutritional content in ESP, while CLO was determined to be a good source of polyunsaturated fatty acids and vitamin D. Nonsignificant results were reached regarding the weight, width, thickness, and spread factor of different treatments on cookies. The incorporation of ESP and CLO significantly (p ≤ 0.05) increased the protein, fat, fiber, and ash contents of cookies. Further results showed that the calcium content of cookies was increased from 972 mg to 1732 mg with different treatments. The vitamin D content of cookies was also significantly (p ≤ 0.05) improved from 588 IU to 1,684 IU with different treatments. Fourier transform infrared spectroscopy and X-ray diffraction analyses of the cookies confirmed the higher proportion of calcium and vitamin D in supplemented cookies. The sensory eval-uation of cookies revealed that incorporation of up to 3 g of ESP and 9.6 mL of CLO as replacements of CSGF and shortening, respectively, was established as acceptable for the development of good-quality cookies, which although obtained lesser but very comparative sensory scores to the control, leading to consumer satisfaction. Thus, ESP and CLO could be used to develop nutritional bakery products having high contents of vitamin D and calcium.
Riferimenti bibliografici
Afzal, F., Mueen-ud-Din, G., Nadeem, M., Murtaza, M.A. and Mahmood, S. 2020. Effect of eggshell powder fortification on the physicochemical and organoleptic characteristics of muffins. Pure Appl Biol. 9(2):1488–1496. http://doi.org/10.19045/bspab.2020.90154
Ajala, E.O., Eletta, O.A.A., Ajala, M.A. and Oyeniyi, S.K. 2018. Characterization and evaluation of chicken eggshell for use as a bio-resource. Arid Zone J Eng Technol Environ. 14(1):26–40. https://www.azojete.com.ng/index.php/Azojete/article/view/95
Ali, M. and Badawy, W.Z. 2017. Utilization of eggshells by-product as a mineral source for fortification of bread strips. J Food Dairy Sci. 8(11):455–459. https://doi.org/10.21608/jfds.2017.38960
Ali, R.S., Hasan, S.T. and Alssiraj, M.A. 2019. Effect of chicken eggshell powder fortification on the chemical physical and rheological characteristics of the bread. Biochem Cell Arch. 19(1):543–547. https://doi.org/10.35124/bca.2019.19.1.543
Almarri, F., Haq, N., Alanazi, F.K., Mohsin, K., Alsarra, I.A., Aleanizy, F.S. and Shakeel, F. 2017. An environmentally benign HPLC-UV method for thermodynamic solubility measurement of vitamin D3 in various (Transcutol + water) mixtures. J Mol Liquids. 242:798–806. https://doi.org/10.1016/j.molliq.2017.07.011
Alzaheb, R.A. 2018. The prevalence of hypovitaminosis D and its associated risk factors among women of reproductive age in Saudi Arabia: a systematic review and meta-analysis. Clin Med Insights Women's Health 11:1179562X18767884. https://doi.org/10.1177/1179562X18767884
Association of Official Analytical Chemists (AOAC). 2000. Official Methods of Analysis, 17th Ed. AOAC, Washington, DC.
Association of Official Analytical Chemists (AOAC). 2012. Official Methods of Analysis. AOAC, Washington, DC.
Awogbemi, O., Inambao, F. and Onuh, E.I. 2020. Modification and characterization of chicken eggshell for possible catalytic applications. Heliyon. 6(10):e05283. https://doi.org/10.1016/j.heliyon.2020.e05283
Aziz T, Sarwar A, Daudzai Z, Naseeb J, Ud Din J, Aftab U, Saidal A, Ghani M, Khan AA, Naz S, Shahazad M, Cui H, Lin L. (2022). Conjugated Fatty Acids (CFAs) Production via Various Bacterial Strains and their Applications. A Review. Journal of the Chilean Chemical Society. 67 (1), https://doi.org/10.4067/S0717-97072022000105445
Bajaj, S.R. and Singhal, R.S. 2021. Fortification of wheat flour and oil with vitamins B12 and D3: effect of processing and storage. J Food Comp Anal. 96:103703. https://doi.org/10.1016/j.jfca.2020.103703
Baláž, M., Boldyreva, E.V., Rybin, D., Pavlović, S., Rodríguez-Padrón, D., Mudrinić, T. and Luque, R. 2021. State-of-the-art of eggshell waste in materials science: recent advances in catalysis, pharmaceutical applications, and mechanochemistry. Front Bioeng Biotechnol. 8:612567. https://doi.org/10.3389/fbioe.2020.612567
Bartter, J., Diffey, H., Yeung, Y.H., O'Leary, F., Häsler, B., Maulaga, W. and Alders, R. 2018. Use of chicken eggshell to improve dietary calcium intake in rural sub‐Saharan Africa. Matern Child Nutr. 14:e12649. https://doi.org/10.1111/mcn.12649
Bradauskiene, V., Montrimaite, K. and Moscenkova, E. 2017. Facilities of bread enrichment with calcium by using eggshell powder. JAMA. 29:340–344.
Brun, L.R., Lupo, M., Delorenzi, D.A., Di Loreto, V.E. and Rigalli, A. 2013. Chicken eggshell as suitable calcium source at home. Int J Food Sci Nutr. 64(6):740–743. https://doi.org/10.3109/09637486.2013.787399
Chilek, T.Z.T., Kairuaman, N.A., Ahmad, F.I.S.A.L., Wahab, R.A., Zamri, A.I. and Mahmood, A.Z.I.Z.A.H. 2018. Development of white bread fortified with calcium derived from eggshell powder. Malays Appl Biol. 47(6):29–39.
Cree, D. and Rutter, A. 2015. Sustainable bio-inspired limestone eggshell powder for potential industrialized applications. ACS Sustain Chem Eng. 3(5):941–949. https://doi.org/10.1021/acssuschemeng.5b00035
De Boer, I.H., Zelnick, L.R., Lin, J., Schaumberg, D., Wang, L., Ruzinski, J., Friedenberg, G., Duszlak, J., Bubes, V.Y., Hoofnagle, A.N., Thadhani, R., Glynn, R.J., Buring, J.I.,Sesso, H.D. and Manson, J.E. 2018. Vitamin D and omega-3 trial to prevent and treat diabetic kidney disease: rationale, design, and baseline characteristics. Contem Clin Trials. 74:11–17. https://doi.org/10.1016/j.cct.2018.09.014
Dolińska, B., Jelińska, M., Szulc-Musioł, B. and Ryszka, F. 2016. Use of eggshells as a raw material for production of calcium preparations. Czech J Food Sci. 34(4):256.
Ellulu, M.S., Rahmat, A., Patimah, I., Khaza’ai, H. and Abed, Y. 2015. Effect of vitamin C on inflammation and metabolic markers in hypertensive and/or diabetic obese adults: a randomized controlled trial. Drug Des Devel Ther. 9:3405–3412. https://doi.org/10.2147/DDDT.S83144. eCollection 2015
Faridi, H. and Arabhosseini, A. 2018. Application of eggshell wastes as valuable and utilizable products: a review. Res Agr Eng. 64(2):104–114. https://doi.org/10.17221/6/2017-RAE
Feng, F., Shi, G., Chen, H., Jia, P., Bao, L., Xu, F., Sun, Q.C. and Tang, H. 2021. Comprehensive interventions including vitamin D effectively reduce the risk of falls in elderly osteoporotic patients. Ortho Surg. 13(4):1262–1268. https://doi.org/10.1111/os.13009
Feng, L., Wu, L., Guo, Y., Hamada, N., Hashi, Y., Li, X. and Cao, L. 2020. Determination of vitamin D3 in daily oily supplements by a two-dimensional supercritical fluid chromatography-liquid chromatography-mass spectrometry system. J Chrom A. 1629:461510. https://doi.org/10.1016/j.chroma.2020.461510
Ficco, D.B.M., Riefolo, C., Nicastro, G., De Simone, V., Di Gesù, A.M., Beleggia, R., Platani, C., Cattivelli, L. and De Vita, P. 2009. Phytate and mineral elements concentration in a collection of Italian durum wheat cultivars. Field Crops Res. 111(3):235–242. https://doi.org/10.1016/j.fcr.2008.12.010
Gaonkar, M. and Chakraborty, A.P. 2016. Application of eggshell as fertilizer and calcium supplement tablet. Int J Innov Res Sci Eng Tech. 5(3):3520–3525.
Gorsi, F.I., Hussain, A., Kausar, T., Nisar, R., Siddique, T., Yaqub, S., Sidrah, Batool, S.A. and Akram, S. 2024. Structural and thermal interaction studies of aloe vera (aloe Barbadensis miller) gel powder and developed food bars. J Therm Anal Calorim. (JTAC), 149(10):4543–4559. https://link.springer.com/article/10.1007/s10973-024-13007-9
Hamidi, A.A., Salimi, M.N. and Yusoff, A.H.M. 2017. Synthesis and characterization of eggshell-derived hydroxyapatite via mechanochemical method: a comparative study. In AIP Conference Proceedings, Vol. 1835(1). AIP Publishing, Melville, NY. https://doi.org/10.1063/1.4981867.
Hanai, N., Shimizu, Y., Kariya, S., Yasumatsu, R., Yokota, T., Fujii, T., Tsukahara, K., Yoshida, M., Hanyu, K., Ueda, T. and Hirakawa, H. 2021. Effectiveness and safety of nivolumab in patients with head and neck cancer in Japanese real-world clinical practice: a multicenter retrospective clinical study. Int J Clin Oncol. 26(3):494–506. https://doi.org/10.1007/s10147-020-01829-0
Hasan, A., Bano, Y., Usman, S.K.M., Ahmad, T., Shukat, R., Abbas, S.Q. and Ali, M. 2023. Development and characterization of Ice cream using eggshell powder to curtail calcium deficiency. Neuro Quantol. 21(6):258.
Hassan, N.M. 2015. Chicken eggshell powder as dietary calcium source in biscuits. World J Dairy Food Sci. 10(2):199–206. https://doi.org/10.5829/idosi.wjdfs.2015.10.2.1152
Higashi, T., Goto, A., Morohashi, M., Ogawa, S., Komatsu, K., Sugiura, T., Fukuoka, T. and Mitamura, K. 2014. Development and validation of a method for determination of plasma 25-hydroxyvitamin D3 3-sulfate using liquid chromatography/tandem mass spectrometry. J Chrom B. 969:230–234. https://doi.org/10.1016/j.jchromb.2014.08.027
Hipsey, M.R., Bruce, L.C., Boon, C., Busch, B., Carey, C.C., Hamilton, D.P., Hanson, P.C., Read, J.S., De Sousa, E., Weber, M. and Winslow, L.A. 2019. A General Lake Model (GLM 3.0) for linking with high-frequency sensor data from the Global Lake Ecological Observatory Network (GLEON). Geosci Model Develop. 12(1):473–523. https://doi.org/10.5194/gmd-12-473-2019
Hubicka, U., Padiasek, A., Żuromska-Witek, B. and Szlósarczyk, M. 2020. Determination of vitamins K1, K2 MK-4, MK-7, MK-9 and D3 in pharmaceutical products and dietary supplements by TLC-densitometry. Processes. 8(7):870. https://doi.org/10.3390/pr8070870
Hussain, A., Kausar, T., Aslam, J., Quddoos, M.Y., Ali, A., Kauser, S., Zerlasht, M., Rafique, A., Noreen, S., Iftikhar, K. and Waheed Iqbal, M. 2023a. Physical and rheological studies of biscuits developed with different replacement levels of pumpkin (Cucurbita maxima) peel, flesh, and seed powders. J Food Qual. 2023(1):4362094. https://doi.org/10.1155/2023/4362094
Hussain, A., Kausar, T., Din, A., Murtaza, M.A., Jamil, M.A., Noreen, S., Rehman, H.U., Shabbir, H. and Ramzan, M.A. 2021. Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima). J Food Process Preserv. 45(6):e15542. https://doi.org/10.1111/jfpp.15542
Hussain, A., Laaraj, S., Kausar, T., Tikent, A., Azzouzi, H., Kauser, S., An, Q.U., Iqbal, A., Akram, S., Nisar, R. and Najam, A. 2023b. Food application of orange seed powder through incorporation in wheat flour to boost vitamin and mineral profiles of formulated biscuits. Int J Food Sci. 2023(1):6654250. https://doi.org/10.1155/2023/6654250
Iftikhar, L., Ahmad, I., Saleem, M., Rasheed, A. and Waseem, A. 2024. Exploring the chemistry of waste eggshells and its diverse applications. Waste Manag. 189:348–363. https://doi.org/10.1016/j.wasman.2024.08.024
Indrianingsih, A.W., Rosyida, V.T., Darsih, C., Apriyana, W., Iwansyah, A.C., Khasanah, Y., Kusumaningrum, A., Windarsih, A., Herawati, E.R.N., Muzdalifah, D. and Sulistyowaty, M.I. 2024. Physicochemical properties, antioxidant activities, β-carotene content, and sensory properties of cookies from pumpkin (Cucurbita moschata) and modified cassava flour (Manihot esculenta). Bioact Carbohydr Diet Fibre. 31:100398. https://doi.org/10.1016/j.bcdf.2023.100398
Kadhim, D.R., Hamad, T.I. and Fatalla, A.A. 2022. Use of eggshells as bone grafts around commercially pure titanium implant screws coated with nano calcium sulfate. Int J Biomater. 2022(1):8722283. https://doi.org/10.1155/2022/8722283
Kalaycı, T., Altuğ, D.T., Kınaytürk, N.K. and Tunalı, B. 2025. Characterization and potential usage of selected eggshell species. Sci Reports, 15(1):6241. https://www.nature.com/articles/s41598-025-87786-y
Khan, M.R., Wahab, S.A.I.D., Qazi, I.M., Ayub, M., Muhammad, A., Uddin, Z.A.H.O.O.R., Faiq, M., Tareen, A.K., Fahad, S.H.A.H. and Noor, M. 2017. Effect of calcium fortification on whole wheat flour based leavened and unleavened breads by utilizing food industrial wastes. Asian J Chem., 29(2), 423-430. https://doi.org/10.14233/ajchem.2017.20231
Kitagawa, Y., Uno, T., Oyama, T., Kato, K., Kato, H., Kawakubo, H., Kawamura, O., Kusano, M., Kuwano, H., Takeuchi, H. and Toh, Y. 2022. Esophageal cancer practice guidelines 2017 edited by the Japan Esophageal Society: part 1. Esophagus. 16:1–24. https://doi.org/10.1007/s10388-022-00935-4
Kulshreshtha, G., Diep, T., Hudson, H.A. and Hincke, M.T. 2022. High-value applications and current commercial market for eggshell membranes and derived bioactives. Food Chem. 382:132270. https://doi.org/10.1016/j.foodchem.2022.132270
Li, T., Guo, Q., Liang, M., Qu, Y., Zhang, Y, Wang, Q. (2023). Impact of additives on the formation of thermally induced trans linoleic acid in peanut oil. International Journal of Food Science & Technology, 58(5), 2498-2504. doi: https://doi.org/10.1111/ijfs.16391
Liang, M., Li, T., Qu, Y., Qin, J., Li, Z., Huang, X., Wang, Q. (2023). Mitigation mechanism of resveratrol on thermally induced trans-α-linolenic acid of trilinolenin. LWT, 189, 115508. doi: https://doi.org/10.1016/j.lwt.2023.115508
Marshall, K.M., Loeliger, J., Nolte, L., Kelaart, A. and Kiss, N.K. 2019. Prevalence of malnutrition and impact on clinical outcomes in cancer services: a comparison of two time points. Clin Nutr. 38(2):644–651. https://doi.org/10.1016/j.clnu.2018.04.007
Mepba, H.D., Eboh, L. and Nwaojigwa, S.U. 2007. Chemical composition, functional and baking properties of wheat-plantain composite flours. Afr J Food Agri Nutr Devel. 7(1), 1-22. https://www.ajol.info/index.php/ajfand/article/view/136129
Milbradt, B.G., Muller, A.L.H., da Silva, J.S., Lunardi, J.R., Milani, L.I.G., de Moraes Flores, E.M., Callegaro, M.D.G.K. and Emanuelli, T. 2015. Eggshell as calcium source for humans: mineral composition and microbiological analysis (Casca de ovocomofonte de calcio para humanos: composicao mineral e analisemicrobiologica). Ciencia Rural. 45(3):560–567.
Murakami, F.S., Rodrigues, P.O., Campos, C.M.T.D. and Silva, M.A.S. 2007. Physicochemical study of CaCO3 from egg shells. Food Sci Tech. 27:658–662. https://doi.org/10.1590/S0101-20612007000300035
Nakilcioglu, E. and Dadalı, C. 2024. Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology. J Food Meas Charact. 18:5541–5551. https://doi.org/10.1007/s11694-024-02586-8
Newell, M., Mazurak, V., Postovit, L.M. and Field, C.J. 2021. N-3 long-chain polyunsaturated fatty acids, eicosapentaenoic and docosahexaenoic acid, and the role of supplementation during cancer treatment: a scoping review of current clinical evidence. Cancers. 13(6):1206. https://doi.org/10.3390/cancers13061206
Opris, H., Dinu, C., Baciut, M., Baciut, G., Mitre, I., Crisan, B., Armencea, G., Prodan, D.A. and Bran, S. 2020. The influence of eggshell on bone regeneration in preclinical in vivo studies. Biology. 9(12):476. https://doi.org/10.3390/biology9120476
Platon, N.I.C.O.L.E.T.A., Arus, V.A., Georgescu, A.M., Nistor, I.D. and Barsan, N.A.R.C.I.S. 2020. White bread fortified with calcium from eggshell powder. Rev. Chim, 71(7):299–306. https://doi.org/10.37358/RC.20.7.8248
Polzonetti, V., Pucciarelli, S., Vincenzetti, S. and Polidori, P. 2020. Dietary intake of vitamin D from dairy products reduces the risk of osteoporosis. Nutrients. 12(6):1743. https://doi.org/10.3390/nu12061743
Prentice, A., Jarjou, L.M., Goldberg, G.R., Schoenbuchner, S.M., Moore, S.E., Ward, K.A. and Cole, T.J. 2024. Effects of maternal calcium supplementation on offspring blood pressure and growth in childhood and adolescence in a population with a low-calcium intake: follow-up study of a randomized controlled trial. Am J Clin Nutr. 119(6):1443–1454. https://doi.org/10.1016/j.ajcnut.2024.02.025
Quddoos, M.Y., Mahmood, S., Yaqoob, M., Murtaza, M.A., Zahra, S.M., ud Din, G.M., Hussain, A., Rafique, A., Iftikhar, K. and Mustafa, S. 2022. The effects of natural and synthetic calcium utilization on quality parameters of cookies. Appl Food Res. 2(1):100093. https://doi.org/10.1016/j.afres.2022.100093
Ray, S., Barman, A.K., Roy, P.K. and Singh, B.K. 2017. Chicken eggshell powder as dietary calcium source in chocolate cakes. Pharma Innov. 6(9, Part A):1.
Sakai, S., Hien, V.T.T., Tuyen, L.D., Duc, H.A., Masuda, Y. and Yamamoto, S. 2017. Effects of eggshell calcium supplementation on bone mass in postmenopausal Vietnamese women. J Nutr Sci Vitaminol. 63(2):120–124. https://doi.org/10.3177/jnsv.63.120
Salem, A.M., Ali, M.S. and Abdul Rahim, R.A. 2023. Evaluation of compressive strength and setting time of some types of calcium silicate based materials modified with chicken egg shell powder. Al-Azhar J Dental Sci. 26(4):477–483. https://doi.org/10.21608/ajdsm.2022.113951.1285
Salem, I.-S., Ammar, A.-S.-M. and Habiba, R.A. 2012. Effect of eggshell powder addition as a source of calcium fortification on butter cake quality. J Agri Veter Sci. 5(2):109–118.
Singh, A., Kelkar, N., Natarajan, K. and Selvaraj, S. 2021. Review on the extraction of calcium supplements from eggshells to combat waste generation and chronic calcium deficiency. Environ Sci Pollut Res. 28:46985–46998. https://doi.org/10.1007/s11356-021-15158-w
Singh, P. and Prasad, S. 2023. A review on iron, zinc and calcium biological significance and factors affecting their absorption and bioavailability. J Food Comp Anal. 123(2022):105529. https://doi.org/10.1016/j.jfca.2023.105529
Therdthai, N., Soontrunnarudrungsri, A. and Khotchai, W. 2023. Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits. Heliyon. 9(2):320. https://doi.org/10.1016/j.heliyon.2023.e13093
Torres Gouveia, M.E., Milhans, C., Gezek, M. and Camci‐Unal, G. 2025. Eggshell‐based unconventional biomaterials for medical applications. Adv NanoBiomed Res. 5(2):2400120. https://doi.org/10.1002/anbr.202400120
Ud Din , G. M. ., Usmani, W., Hussain, A., Bilal, M., Najam, A., Zia, M., Raza, M. S. ., Aziz, T., Zahra, N., Alshammari, J. M., Alharbi, M. H., Al-Asmari, F. (2025). Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks. Italian Journal of Food Science, 37(2), 261-275. https://doi.org/10.15586/ijfs.v37i2.2921
Waheed, M., Butt, M.S., Shehzad, A., Adzahan, N.M., Shabbir, M.A., Suleria, H.A.R. and Aadil, R.M. 2019. Eggshell calcium: a cheap alternative to expensive supplements. Trends Food Sci Technol. 91:219–230. https://doi.org/10.1016/j.tifs.2019.07.021
Waheed, M., Yousaf, M., Shehzad, A., Inam-Ur-Raheem, M., Khan, M.K.I., Khan, M.R., Ahmad, N. and Aadil, R.M. 2020. Channelling eggshell waste to valuable and utilizable products: a comprehensive review. Trends Food Sci Technol. 106:78–90. https://doi.org/10.1016/j.tifs.2020.10.009
Younas, K., Afzaal, M., Saeed, F., Shankar, A., Kumar Bishoyi, A., Khare, N., Imran, A., Mahmood, K., Amhed, A., Asghar, A. and Samar, N. 2024. A mini‐review on egg waste valorization. J Sci Food Agric. 105(5):2748–2754. https://doi.org/10.1002/jsfa.13953
Zerek, E., Ersoy, N. and Ersoy, G. 2022. Determination of some nutritional and quality properties of eggshell powder added cookies: properties of eggshell powder added cookies. J Food Meas Charact. 16(5):3315–3320. https://doi.org/10.1007/s11694-022-01419-w
Ajala, E.O., Eletta, O.A.A., Ajala, M.A. and Oyeniyi, S.K. 2018. Characterization and evaluation of chicken eggshell for use as a bio-resource. Arid Zone J Eng Technol Environ. 14(1):26–40. https://www.azojete.com.ng/index.php/Azojete/article/view/95
Ali, M. and Badawy, W.Z. 2017. Utilization of eggshells by-product as a mineral source for fortification of bread strips. J Food Dairy Sci. 8(11):455–459. https://doi.org/10.21608/jfds.2017.38960
Ali, R.S., Hasan, S.T. and Alssiraj, M.A. 2019. Effect of chicken eggshell powder fortification on the chemical physical and rheological characteristics of the bread. Biochem Cell Arch. 19(1):543–547. https://doi.org/10.35124/bca.2019.19.1.543
Almarri, F., Haq, N., Alanazi, F.K., Mohsin, K., Alsarra, I.A., Aleanizy, F.S. and Shakeel, F. 2017. An environmentally benign HPLC-UV method for thermodynamic solubility measurement of vitamin D3 in various (Transcutol + water) mixtures. J Mol Liquids. 242:798–806. https://doi.org/10.1016/j.molliq.2017.07.011
Alzaheb, R.A. 2018. The prevalence of hypovitaminosis D and its associated risk factors among women of reproductive age in Saudi Arabia: a systematic review and meta-analysis. Clin Med Insights Women's Health 11:1179562X18767884. https://doi.org/10.1177/1179562X18767884
Association of Official Analytical Chemists (AOAC). 2000. Official Methods of Analysis, 17th Ed. AOAC, Washington, DC.
Association of Official Analytical Chemists (AOAC). 2012. Official Methods of Analysis. AOAC, Washington, DC.
Awogbemi, O., Inambao, F. and Onuh, E.I. 2020. Modification and characterization of chicken eggshell for possible catalytic applications. Heliyon. 6(10):e05283. https://doi.org/10.1016/j.heliyon.2020.e05283
Aziz T, Sarwar A, Daudzai Z, Naseeb J, Ud Din J, Aftab U, Saidal A, Ghani M, Khan AA, Naz S, Shahazad M, Cui H, Lin L. (2022). Conjugated Fatty Acids (CFAs) Production via Various Bacterial Strains and their Applications. A Review. Journal of the Chilean Chemical Society. 67 (1), https://doi.org/10.4067/S0717-97072022000105445
Bajaj, S.R. and Singhal, R.S. 2021. Fortification of wheat flour and oil with vitamins B12 and D3: effect of processing and storage. J Food Comp Anal. 96:103703. https://doi.org/10.1016/j.jfca.2020.103703
Baláž, M., Boldyreva, E.V., Rybin, D., Pavlović, S., Rodríguez-Padrón, D., Mudrinić, T. and Luque, R. 2021. State-of-the-art of eggshell waste in materials science: recent advances in catalysis, pharmaceutical applications, and mechanochemistry. Front Bioeng Biotechnol. 8:612567. https://doi.org/10.3389/fbioe.2020.612567
Bartter, J., Diffey, H., Yeung, Y.H., O'Leary, F., Häsler, B., Maulaga, W. and Alders, R. 2018. Use of chicken eggshell to improve dietary calcium intake in rural sub‐Saharan Africa. Matern Child Nutr. 14:e12649. https://doi.org/10.1111/mcn.12649
Bradauskiene, V., Montrimaite, K. and Moscenkova, E. 2017. Facilities of bread enrichment with calcium by using eggshell powder. JAMA. 29:340–344.
Brun, L.R., Lupo, M., Delorenzi, D.A., Di Loreto, V.E. and Rigalli, A. 2013. Chicken eggshell as suitable calcium source at home. Int J Food Sci Nutr. 64(6):740–743. https://doi.org/10.3109/09637486.2013.787399
Chilek, T.Z.T., Kairuaman, N.A., Ahmad, F.I.S.A.L., Wahab, R.A., Zamri, A.I. and Mahmood, A.Z.I.Z.A.H. 2018. Development of white bread fortified with calcium derived from eggshell powder. Malays Appl Biol. 47(6):29–39.
Cree, D. and Rutter, A. 2015. Sustainable bio-inspired limestone eggshell powder for potential industrialized applications. ACS Sustain Chem Eng. 3(5):941–949. https://doi.org/10.1021/acssuschemeng.5b00035
De Boer, I.H., Zelnick, L.R., Lin, J., Schaumberg, D., Wang, L., Ruzinski, J., Friedenberg, G., Duszlak, J., Bubes, V.Y., Hoofnagle, A.N., Thadhani, R., Glynn, R.J., Buring, J.I.,Sesso, H.D. and Manson, J.E. 2018. Vitamin D and omega-3 trial to prevent and treat diabetic kidney disease: rationale, design, and baseline characteristics. Contem Clin Trials. 74:11–17. https://doi.org/10.1016/j.cct.2018.09.014
Dolińska, B., Jelińska, M., Szulc-Musioł, B. and Ryszka, F. 2016. Use of eggshells as a raw material for production of calcium preparations. Czech J Food Sci. 34(4):256.
Ellulu, M.S., Rahmat, A., Patimah, I., Khaza’ai, H. and Abed, Y. 2015. Effect of vitamin C on inflammation and metabolic markers in hypertensive and/or diabetic obese adults: a randomized controlled trial. Drug Des Devel Ther. 9:3405–3412. https://doi.org/10.2147/DDDT.S83144. eCollection 2015
Faridi, H. and Arabhosseini, A. 2018. Application of eggshell wastes as valuable and utilizable products: a review. Res Agr Eng. 64(2):104–114. https://doi.org/10.17221/6/2017-RAE
Feng, F., Shi, G., Chen, H., Jia, P., Bao, L., Xu, F., Sun, Q.C. and Tang, H. 2021. Comprehensive interventions including vitamin D effectively reduce the risk of falls in elderly osteoporotic patients. Ortho Surg. 13(4):1262–1268. https://doi.org/10.1111/os.13009
Feng, L., Wu, L., Guo, Y., Hamada, N., Hashi, Y., Li, X. and Cao, L. 2020. Determination of vitamin D3 in daily oily supplements by a two-dimensional supercritical fluid chromatography-liquid chromatography-mass spectrometry system. J Chrom A. 1629:461510. https://doi.org/10.1016/j.chroma.2020.461510
Ficco, D.B.M., Riefolo, C., Nicastro, G., De Simone, V., Di Gesù, A.M., Beleggia, R., Platani, C., Cattivelli, L. and De Vita, P. 2009. Phytate and mineral elements concentration in a collection of Italian durum wheat cultivars. Field Crops Res. 111(3):235–242. https://doi.org/10.1016/j.fcr.2008.12.010
Gaonkar, M. and Chakraborty, A.P. 2016. Application of eggshell as fertilizer and calcium supplement tablet. Int J Innov Res Sci Eng Tech. 5(3):3520–3525.
Gorsi, F.I., Hussain, A., Kausar, T., Nisar, R., Siddique, T., Yaqub, S., Sidrah, Batool, S.A. and Akram, S. 2024. Structural and thermal interaction studies of aloe vera (aloe Barbadensis miller) gel powder and developed food bars. J Therm Anal Calorim. (JTAC), 149(10):4543–4559. https://link.springer.com/article/10.1007/s10973-024-13007-9
Hamidi, A.A., Salimi, M.N. and Yusoff, A.H.M. 2017. Synthesis and characterization of eggshell-derived hydroxyapatite via mechanochemical method: a comparative study. In AIP Conference Proceedings, Vol. 1835(1). AIP Publishing, Melville, NY. https://doi.org/10.1063/1.4981867.
Hanai, N., Shimizu, Y., Kariya, S., Yasumatsu, R., Yokota, T., Fujii, T., Tsukahara, K., Yoshida, M., Hanyu, K., Ueda, T. and Hirakawa, H. 2021. Effectiveness and safety of nivolumab in patients with head and neck cancer in Japanese real-world clinical practice: a multicenter retrospective clinical study. Int J Clin Oncol. 26(3):494–506. https://doi.org/10.1007/s10147-020-01829-0
Hasan, A., Bano, Y., Usman, S.K.M., Ahmad, T., Shukat, R., Abbas, S.Q. and Ali, M. 2023. Development and characterization of Ice cream using eggshell powder to curtail calcium deficiency. Neuro Quantol. 21(6):258.
Hassan, N.M. 2015. Chicken eggshell powder as dietary calcium source in biscuits. World J Dairy Food Sci. 10(2):199–206. https://doi.org/10.5829/idosi.wjdfs.2015.10.2.1152
Higashi, T., Goto, A., Morohashi, M., Ogawa, S., Komatsu, K., Sugiura, T., Fukuoka, T. and Mitamura, K. 2014. Development and validation of a method for determination of plasma 25-hydroxyvitamin D3 3-sulfate using liquid chromatography/tandem mass spectrometry. J Chrom B. 969:230–234. https://doi.org/10.1016/j.jchromb.2014.08.027
Hipsey, M.R., Bruce, L.C., Boon, C., Busch, B., Carey, C.C., Hamilton, D.P., Hanson, P.C., Read, J.S., De Sousa, E., Weber, M. and Winslow, L.A. 2019. A General Lake Model (GLM 3.0) for linking with high-frequency sensor data from the Global Lake Ecological Observatory Network (GLEON). Geosci Model Develop. 12(1):473–523. https://doi.org/10.5194/gmd-12-473-2019
Hubicka, U., Padiasek, A., Żuromska-Witek, B. and Szlósarczyk, M. 2020. Determination of vitamins K1, K2 MK-4, MK-7, MK-9 and D3 in pharmaceutical products and dietary supplements by TLC-densitometry. Processes. 8(7):870. https://doi.org/10.3390/pr8070870
Hussain, A., Kausar, T., Aslam, J., Quddoos, M.Y., Ali, A., Kauser, S., Zerlasht, M., Rafique, A., Noreen, S., Iftikhar, K. and Waheed Iqbal, M. 2023a. Physical and rheological studies of biscuits developed with different replacement levels of pumpkin (Cucurbita maxima) peel, flesh, and seed powders. J Food Qual. 2023(1):4362094. https://doi.org/10.1155/2023/4362094
Hussain, A., Kausar, T., Din, A., Murtaza, M.A., Jamil, M.A., Noreen, S., Rehman, H.U., Shabbir, H. and Ramzan, M.A. 2021. Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima). J Food Process Preserv. 45(6):e15542. https://doi.org/10.1111/jfpp.15542
Hussain, A., Laaraj, S., Kausar, T., Tikent, A., Azzouzi, H., Kauser, S., An, Q.U., Iqbal, A., Akram, S., Nisar, R. and Najam, A. 2023b. Food application of orange seed powder through incorporation in wheat flour to boost vitamin and mineral profiles of formulated biscuits. Int J Food Sci. 2023(1):6654250. https://doi.org/10.1155/2023/6654250
Iftikhar, L., Ahmad, I., Saleem, M., Rasheed, A. and Waseem, A. 2024. Exploring the chemistry of waste eggshells and its diverse applications. Waste Manag. 189:348–363. https://doi.org/10.1016/j.wasman.2024.08.024
Indrianingsih, A.W., Rosyida, V.T., Darsih, C., Apriyana, W., Iwansyah, A.C., Khasanah, Y., Kusumaningrum, A., Windarsih, A., Herawati, E.R.N., Muzdalifah, D. and Sulistyowaty, M.I. 2024. Physicochemical properties, antioxidant activities, β-carotene content, and sensory properties of cookies from pumpkin (Cucurbita moschata) and modified cassava flour (Manihot esculenta). Bioact Carbohydr Diet Fibre. 31:100398. https://doi.org/10.1016/j.bcdf.2023.100398
Kadhim, D.R., Hamad, T.I. and Fatalla, A.A. 2022. Use of eggshells as bone grafts around commercially pure titanium implant screws coated with nano calcium sulfate. Int J Biomater. 2022(1):8722283. https://doi.org/10.1155/2022/8722283
Kalaycı, T., Altuğ, D.T., Kınaytürk, N.K. and Tunalı, B. 2025. Characterization and potential usage of selected eggshell species. Sci Reports, 15(1):6241. https://www.nature.com/articles/s41598-025-87786-y
Khan, M.R., Wahab, S.A.I.D., Qazi, I.M., Ayub, M., Muhammad, A., Uddin, Z.A.H.O.O.R., Faiq, M., Tareen, A.K., Fahad, S.H.A.H. and Noor, M. 2017. Effect of calcium fortification on whole wheat flour based leavened and unleavened breads by utilizing food industrial wastes. Asian J Chem., 29(2), 423-430. https://doi.org/10.14233/ajchem.2017.20231
Kitagawa, Y., Uno, T., Oyama, T., Kato, K., Kato, H., Kawakubo, H., Kawamura, O., Kusano, M., Kuwano, H., Takeuchi, H. and Toh, Y. 2022. Esophageal cancer practice guidelines 2017 edited by the Japan Esophageal Society: part 1. Esophagus. 16:1–24. https://doi.org/10.1007/s10388-022-00935-4
Kulshreshtha, G., Diep, T., Hudson, H.A. and Hincke, M.T. 2022. High-value applications and current commercial market for eggshell membranes and derived bioactives. Food Chem. 382:132270. https://doi.org/10.1016/j.foodchem.2022.132270
Li, T., Guo, Q., Liang, M., Qu, Y., Zhang, Y, Wang, Q. (2023). Impact of additives on the formation of thermally induced trans linoleic acid in peanut oil. International Journal of Food Science & Technology, 58(5), 2498-2504. doi: https://doi.org/10.1111/ijfs.16391
Liang, M., Li, T., Qu, Y., Qin, J., Li, Z., Huang, X., Wang, Q. (2023). Mitigation mechanism of resveratrol on thermally induced trans-α-linolenic acid of trilinolenin. LWT, 189, 115508. doi: https://doi.org/10.1016/j.lwt.2023.115508
Marshall, K.M., Loeliger, J., Nolte, L., Kelaart, A. and Kiss, N.K. 2019. Prevalence of malnutrition and impact on clinical outcomes in cancer services: a comparison of two time points. Clin Nutr. 38(2):644–651. https://doi.org/10.1016/j.clnu.2018.04.007
Mepba, H.D., Eboh, L. and Nwaojigwa, S.U. 2007. Chemical composition, functional and baking properties of wheat-plantain composite flours. Afr J Food Agri Nutr Devel. 7(1), 1-22. https://www.ajol.info/index.php/ajfand/article/view/136129
Milbradt, B.G., Muller, A.L.H., da Silva, J.S., Lunardi, J.R., Milani, L.I.G., de Moraes Flores, E.M., Callegaro, M.D.G.K. and Emanuelli, T. 2015. Eggshell as calcium source for humans: mineral composition and microbiological analysis (Casca de ovocomofonte de calcio para humanos: composicao mineral e analisemicrobiologica). Ciencia Rural. 45(3):560–567.
Murakami, F.S., Rodrigues, P.O., Campos, C.M.T.D. and Silva, M.A.S. 2007. Physicochemical study of CaCO3 from egg shells. Food Sci Tech. 27:658–662. https://doi.org/10.1590/S0101-20612007000300035
Nakilcioglu, E. and Dadalı, C. 2024. Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology. J Food Meas Charact. 18:5541–5551. https://doi.org/10.1007/s11694-024-02586-8
Newell, M., Mazurak, V., Postovit, L.M. and Field, C.J. 2021. N-3 long-chain polyunsaturated fatty acids, eicosapentaenoic and docosahexaenoic acid, and the role of supplementation during cancer treatment: a scoping review of current clinical evidence. Cancers. 13(6):1206. https://doi.org/10.3390/cancers13061206
Opris, H., Dinu, C., Baciut, M., Baciut, G., Mitre, I., Crisan, B., Armencea, G., Prodan, D.A. and Bran, S. 2020. The influence of eggshell on bone regeneration in preclinical in vivo studies. Biology. 9(12):476. https://doi.org/10.3390/biology9120476
Platon, N.I.C.O.L.E.T.A., Arus, V.A., Georgescu, A.M., Nistor, I.D. and Barsan, N.A.R.C.I.S. 2020. White bread fortified with calcium from eggshell powder. Rev. Chim, 71(7):299–306. https://doi.org/10.37358/RC.20.7.8248
Polzonetti, V., Pucciarelli, S., Vincenzetti, S. and Polidori, P. 2020. Dietary intake of vitamin D from dairy products reduces the risk of osteoporosis. Nutrients. 12(6):1743. https://doi.org/10.3390/nu12061743
Prentice, A., Jarjou, L.M., Goldberg, G.R., Schoenbuchner, S.M., Moore, S.E., Ward, K.A. and Cole, T.J. 2024. Effects of maternal calcium supplementation on offspring blood pressure and growth in childhood and adolescence in a population with a low-calcium intake: follow-up study of a randomized controlled trial. Am J Clin Nutr. 119(6):1443–1454. https://doi.org/10.1016/j.ajcnut.2024.02.025
Quddoos, M.Y., Mahmood, S., Yaqoob, M., Murtaza, M.A., Zahra, S.M., ud Din, G.M., Hussain, A., Rafique, A., Iftikhar, K. and Mustafa, S. 2022. The effects of natural and synthetic calcium utilization on quality parameters of cookies. Appl Food Res. 2(1):100093. https://doi.org/10.1016/j.afres.2022.100093
Ray, S., Barman, A.K., Roy, P.K. and Singh, B.K. 2017. Chicken eggshell powder as dietary calcium source in chocolate cakes. Pharma Innov. 6(9, Part A):1.
Sakai, S., Hien, V.T.T., Tuyen, L.D., Duc, H.A., Masuda, Y. and Yamamoto, S. 2017. Effects of eggshell calcium supplementation on bone mass in postmenopausal Vietnamese women. J Nutr Sci Vitaminol. 63(2):120–124. https://doi.org/10.3177/jnsv.63.120
Salem, A.M., Ali, M.S. and Abdul Rahim, R.A. 2023. Evaluation of compressive strength and setting time of some types of calcium silicate based materials modified with chicken egg shell powder. Al-Azhar J Dental Sci. 26(4):477–483. https://doi.org/10.21608/ajdsm.2022.113951.1285
Salem, I.-S., Ammar, A.-S.-M. and Habiba, R.A. 2012. Effect of eggshell powder addition as a source of calcium fortification on butter cake quality. J Agri Veter Sci. 5(2):109–118.
Singh, A., Kelkar, N., Natarajan, K. and Selvaraj, S. 2021. Review on the extraction of calcium supplements from eggshells to combat waste generation and chronic calcium deficiency. Environ Sci Pollut Res. 28:46985–46998. https://doi.org/10.1007/s11356-021-15158-w
Singh, P. and Prasad, S. 2023. A review on iron, zinc and calcium biological significance and factors affecting their absorption and bioavailability. J Food Comp Anal. 123(2022):105529. https://doi.org/10.1016/j.jfca.2023.105529
Therdthai, N., Soontrunnarudrungsri, A. and Khotchai, W. 2023. Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits. Heliyon. 9(2):320. https://doi.org/10.1016/j.heliyon.2023.e13093
Torres Gouveia, M.E., Milhans, C., Gezek, M. and Camci‐Unal, G. 2025. Eggshell‐based unconventional biomaterials for medical applications. Adv NanoBiomed Res. 5(2):2400120. https://doi.org/10.1002/anbr.202400120
Ud Din , G. M. ., Usmani, W., Hussain, A., Bilal, M., Najam, A., Zia, M., Raza, M. S. ., Aziz, T., Zahra, N., Alshammari, J. M., Alharbi, M. H., Al-Asmari, F. (2025). Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks. Italian Journal of Food Science, 37(2), 261-275. https://doi.org/10.15586/ijfs.v37i2.2921
Waheed, M., Butt, M.S., Shehzad, A., Adzahan, N.M., Shabbir, M.A., Suleria, H.A.R. and Aadil, R.M. 2019. Eggshell calcium: a cheap alternative to expensive supplements. Trends Food Sci Technol. 91:219–230. https://doi.org/10.1016/j.tifs.2019.07.021
Waheed, M., Yousaf, M., Shehzad, A., Inam-Ur-Raheem, M., Khan, M.K.I., Khan, M.R., Ahmad, N. and Aadil, R.M. 2020. Channelling eggshell waste to valuable and utilizable products: a comprehensive review. Trends Food Sci Technol. 106:78–90. https://doi.org/10.1016/j.tifs.2020.10.009
Younas, K., Afzaal, M., Saeed, F., Shankar, A., Kumar Bishoyi, A., Khare, N., Imran, A., Mahmood, K., Amhed, A., Asghar, A. and Samar, N. 2024. A mini‐review on egg waste valorization. J Sci Food Agric. 105(5):2748–2754. https://doi.org/10.1002/jsfa.13953
Zerek, E., Ersoy, N. and Ersoy, G. 2022. Determination of some nutritional and quality properties of eggshell powder added cookies: properties of eggshell powder added cookies. J Food Meas Charact. 16(5):3315–3320. https://doi.org/10.1007/s11694-022-01419-w
##plugins.themes.bootstrap3.article.sidebar##
Pubblicato
Jul 1, 2025
##plugins.themes.bootstrap3.article.details##
Come citare
Qureshi, A. ., Siddique, F., Arshad, M., Hussain, A., Zia, M., Siddique Raza, M. ., Bilal, M., Xin, Z., Aziz, T., Al-Hoshani, N., Al-Asmari, F., & Al-Joufi, F. (2025). Development and characterization of value-added cookies rich in vitamin D and calcium by incorporating eggshell powder and cod liver oil. Italian Journal of Food Science, 37(3), 227-244. https://doi.org/10.15586/ijfs.v37i3.2927
Sezione
Original Article
Questo volume è pubblicato con la licenza Creative Commons Attribuzione - Non commerciale - Condividi allo stesso modo 4.0 Internazionale.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
Come citare
Qureshi, A. ., Siddique, F., Arshad, M., Hussain, A., Zia, M., Siddique Raza, M. ., Bilal, M., Xin, Z., Aziz, T., Al-Hoshani, N., Al-Asmari, F., & Al-Joufi, F. (2025). Development and characterization of value-added cookies rich in vitamin D and calcium by incorporating eggshell powder and cod liver oil. Italian Journal of Food Science, 37(3), 227-244. https://doi.org/10.15586/ijfs.v37i3.2927