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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۳، شماره ۱۲، صفحات ۴۴۴۳-۴۴۵۵
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عنوان انگلیسی Effect of Calcium Chloride Extracted from Poultry Eggshells on the Physicochemical Properties of Iranian High-Fat White Cheese
چکیده انگلیسی مقاله The rising global population necessitates increased urbanization and food waste management. Eggshells, a significant portion of this waste, present an opportunity for sustainable resource recovery and value-added product development. This research aims to mitigate global food waste by utilizing poultry eggshell waste from chickens, ducks, and ostriches as a cost-effective source of calcium chloride (CaCl2). The eggshells were treated with hydrochloric acid and subjected to different drying methods—spray, freeze, and oven drying. This study evaluates the efficacy of the extracted CaCl2 in the cheese-making industry, specifically for Iranian high-fat white cheese, and compares its performance to a standard Merck sample. The highest yield of CaCl2 (92.46%) was achieved from chicken eggshells using the oven drying method, while the lowest yield (75.46%) occurred with ostrich eggshells via spray drying, with the purity of extracted CaCl2 comparable to the Merck standard. Maximum cheese yield (12.69%) was obtained using unpasteurized milk with Merck CaCl2, whereas
the lowest yield (11.02%) was observed with pasteurized milk without it. The purity of CaCl2 significantly influenced lipolysis and proteolysis during cheese-making. While no significant pH differences were noted among cheeses made with eggshell-derived CaCl2, the NCaCl2-NP sample exhibited the highest pH, resembling the Merck sample. Moisture content variations aligned with pH trends, whereas syneresis exhibited an inverse relationship, highlighting the role of poultry eggshell-derived CaCl2 in cheese texture and quality. Despite no significant differences in the L index or whiteness among cheeses produced from different drying methods, those made with chicken eggshells, particularly via oven and freeze drying, exhibited the lowest color quality. The textural properties of high-fat white cheese made with poultry eggshell-derived CaCl2 were generally comparable to the control (Merck-P), suggesting its viability in maintaining cheese texture. This study underscores sustainable waste management and promotes a circular economy through effective utilization of eggshell waste.
کلیدواژه‌های انگلیسی مقاله Sustainable resource recovery,Food waste management,Spectroscopic analysis,Comparative drying methods,Textural properties
نویسندگان مقاله Nasrin Jalali |
Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, I.R. IRAN

Mohammad Goli |
Department of food science and technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, I.R. IRAN

Nafisehsadat Sheikhan |
Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, I.R. IRAN

Sharifeh Shahi |
Department of Medical Engineering, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, I.R. IRAN

Shabnam Kermani |
Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_719633_d9233ae593ae71a979ce20a3f085ec08.pdf
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