Enhancing the properties of eggshell powder by cold plasma for improved calcium fortification in black coffee

Abstract

AbstractThis study was aimed to investigate the effect of low‐pressure plasma on the physicochemical properties and solubility of eggshell powder in black coffee. The powder was exposed to dielectric barrier discharge (DBD) plasma at 1, 1.5, and 2 kV for the duration of 5, 10, and 15 min. Its physical properties, along with solubility in black coffee and water, was estimated. Effect of plasma on the surface morphology and the surface distribution of calcium was determined using a Scanning electron microscope and Energy Dispersive X‐ray spectroscopic analysis. The powder treated at 2 kV for 15 min had the solubility (218.81 mg/L) in black coffee; however, no significant change (p > .05) was noted in its chemical composition after plasma treatment. Hence, DBD plasma can be a useful technique to enhance the solubility of naturally occurring calcium in black coffee and similar beverages.Practical ApplicationsSupplementing increased amounts of highly bioavailable natural calcium through black coffee as a part of the daily diet is needed to avoid deficiency diseases like osteoporosis. This work probes into the potential of cold plasma technique to alter the physicochemical properties of eggshell powder, which will, in turn, enhance the calcium fortification in black coffee. A higher amount of calcium can be incorporated in the black coffee by increasing its solubility. The determined condition (2 kV for 15 min) gives an optimum change in the required properties of the eggshell powder.