Characterisation of Nano-Calcium Lactate from Chicken Eggshells Synthesized by Precipitation Method as Food Supplement

Agus Hadi Prayitno,Sri Hartatik,Edi Suryanto,Joni Murti Mulyo Aji,Y Erwanto,Rusman Rusman,T Lindrianti,T A Siswoyo

doi:10.14334/jitv.v26i4.2828

Agus Hadi Prayitno, Sri Hartatik + Show 6 more

Open Access

https://doi.org/10.14334/jitv.v26i4.2828

Copy DOI

Abstract

Osteoporosis can be prevented by consuming calcium lactate. Calcium that is consumed is generally in a micro-size. Micro-sized calcium is only absorbed by the body by about 50% which can cause deficiency. Eggshells are poultry waste that is rich in calcium and can be used as a cheap source of dietary calcium through nanotechnology. Nanotechnology has been developed to increase calcium absorption. This study aimed to synthesize nano-calcium lactate from chicken eggshells,and commercial calcium oxide by precipitation method. Synthesis was carried out by reacting a solution of 1 mol/L eggshell calcium oxide and commercial calcium oxide (control) as much as 20 ml mixed with a solution of 6 mol/L lactic acids as much as 30 ml with a ratio of 1:1.5 (v/v) for 30 minutes at 50°C at a speed of 500 rpm/minute using a magnetic stirrer. Ethanol 50% was added as much as 20 ml (v/v), oven-dried at 105°C for 72 hours then crushed to produce eggshell nano-calcium lactate (NCaL) powder. Characterisation of NCaL using Transmission electron microscopy (TEM), X-ray diffraction (XRD), and Fourier transform infrared (FTIR). Result showed that NCaL in the form of white crystals could be synthesized from chicken eggshells by precipitation method. Characterization with XRD showed that the diffraction angle was 2θ with the peaks of NCaL, namely 9.3800°, 10.3869°, and 22.9570°. Characterization with FTIR obtained a peak in the wavenumber from NCaL, namely 1,589.34 cm-1. Characterization using TEM showed that the crystal size of NCaL was 75 nm.

Highlights

IntroductionLack of calcium in food is a common problem (Brun et al 2013) that can lead to osteoporosis (Bradauskiene et al 2017) and bone loss (Wiria et al 2020)
Calcium is the most abundant reserved nutrient in the human body (Wiria et al 2020)
Calcium carbonate that was calcined at 1000°C will undergo the decomposition of organic compounds so that the form changes from calcium carbonate to calcium oxide (CaO) (Rivera et al 1999; Adak & Purohit 2011)

Summary

Introduction

Lack of calcium in food is a common problem (Brun et al 2013) that can lead to osteoporosis (Bradauskiene et al 2017) and bone loss (Wiria et al 2020). One of the efforts that can be done to prevent osteoporosis is by taking calcium. Osteoporosis can be prevented as early as possible by consuming foods rich in calcium such as milk and dairy products (Caroli et al 2011). People do not usually consume them in appropriate amounts according to clinical guidelines and on the other hand calcium tablet supplements are expensive (Brun et al 2013). The eggshell is rich in calcium carbonate which is about 96-97% (Intharapat et al 2013). The chemical precipitation method produced lactate nano-calcium with a particle size of 55 to 100 nm (Li et al 2009; Wang et al 2012)

Objectives

Methods

Results