Sheep bone valorization: Enhancing gastronomic sustainability through hydroxyapatite-enriched potato wedges

Abstract

In pursuit of sustainability and resource optimization, the zero-waste theory has gained momentum across diverse sectors. The concept of "zero waste" integrates waste management strategies to minimize waste such as animal bones. This study aimed to prepare Calcined and Nano hydroxyapatite (HAp) from sheep bone as a valuable calcium source by using calcination (850 °C) and ultra-sonication methods. FTIR, particle size distribution (PSD), atomic absorption spectroscopy (AAS), laser-induced breakdown spectroscopy (LIBS), scanning transmission electron microscopy (STEM), and XRD techniques were used to characterize the resulting samples. FTIR spectra confirmed PO43− at 1027.43 and 1030.32 cm−1 in nano and calcined HAp respectively. AAS, UV, and PSD indicated 32.3 ± 0.11% calcium content and 18.86 ± 0.19% P, with 142 nm particle size in Nano-HAp; which significantly differed from calcined HAp. STEM confirmed morphological behavior. XRD crystalline behavior seemed highest at 460a.u., whereas LIBS-derived Ca/P ratio was 1.99 in Nano HAp. Notably, in-vitro findings measured the highest bioavailable calcium content in Nano HAp (46.6%) and Calcined HAp (42.1%). Further, HAp was used to develop and characterize fortified baked potato wedges with formulations; 0%, 0.22%, 0.44%, and 0.66%. Moisture (%) was measured within the range of 21.51 ± 0.11 to 34.83 ± 0.03. Nano-Bio-2 (0.44%) was the best formulation that could be a better choice to wipe out calcium deficiency for end-users. Moreover, principal component analysis (PCA) was applied to the physical and sensory attributes of the developed product. On account of eigenvalues, the total variation was recorded at 94.71. Hence, current work showcased the potential of utilizing sheep bone for sustainable calcium enrichment and offered insights into innovative food formulations.