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Enhanced calcium solubility of bio-calcium powder from blackchin tilapia (Sarotherodon melanotheron) bone: Influence of alkaline pretreatment conditions
(2026-07-01)
Senphan, Theeraphol
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Mungmueang, Natthapong
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Sazedul Hoque, Md
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Sriket, Chodsana
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Benjakul, Soottawat
Bio-calcium powder was prepared from blackchin tilapia ( Sarotherodon melanotheron ) bones, an invasive species by-product from surimi production in Thailand, to evaluate the effects of alkaline pretreatment on bio-calcium properties. Bones were pretreated with NaOH or KOH (1 and 2 M) at a bone-to-solution ratio of 1:10 (w/v) for 2 h, followed by ethanol washing, hydrogen peroxide bleaching, drying, and grinding to obtain bio-calcium powder. The yield on a wet weight basis was 26–28%, with water activity values of 0.33–0.34 measured at room temperature. Among all treatments, 1 M KOH gave the highest yield (28%), calcium content (26.13%), and lightness (L∗ = 88.5). Collagenous proteins and hydroxyapatite were identified by SDS-PAGE and ATR-FTIR, respectively. All bio-calcium samples showed four to five times higher in vitro calcium solubility after simulated gastrointestinal digestion (13.4-17.50%) than calcium carbonate (3.4%). The 2 M treatments exhibited the highest calcium solubility (17.2-17.50%). The 1 M KOH can be used for food fortification due to its high yield and lightness, whereas the 2 M treatments can serve as calcium supplements where higher calcium solubility is required. Blackchin tilapia bone is a potential source for bio-calcium production, with 1 M KOH suitable for food fortification and 2 M treatments more appropriate for applications requiring higher calcium solubility.
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Sequential extraction protocol for bio-calcium from saltwater crocodile (Crocodylus porosus) bone: Physicochemical and molecular studies
(2026-06-01)
Yarnpakdee, Suthasinee
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Senphan, Theeraphol
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Benjakul, Soottawat
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Sriket, Chodsana
Saltwater crocodile ( Crocodylus porosus ; SC) farming generates 45% bone waste, creating environmental challenges but also representing an underutilized source of calcium. This study presents the first comprehensive protocol for extracting bio-calcium from SC bone through sequential processing: autoclaving, alkaline soaking, ethanol extraction, and hydrogen peroxide bleaching. The extraction process yielded 16.94% bio-calcium with a high mineral density (26.37% Ca and 13.83% P) and an average particle size of 6.77 μm. XRD confirmed the preserved hydroxyapatite structure, while FTIR revealed the complete elimination of the organic matrix in the resulting bio-calcium. SEM-EDS demonstrated uniform elemental distribution with no detectable heavy metals. Remarkably, in vitro calcium bioavailability reached 15.24%, representing a 78% enhancement over fish bone bio-calcium and doubling synthetic supplement performance. Preserved collagen-derived amino acids facilitate calcium-peptide chelation, explaining the superior absorption. The developed valorization process converts aquaculture waste into high-value ingredients with potential applications in food and pharmaceuticals.
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Physicochemical properties and bioavailability of bio-calcium products from tilapia bone: A comparative study with synthetic hydroxyapatite
(2025-03-01)
Arkanit, Kornpaka
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Senphan, Theeraphol
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Issapap, Nursakich
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Mungmueang, Natthapong
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Sriket, Pornpimol
This study compared three calcium products derived from tilapia bones (fish bone powder, bio-calcium, and calcined bone) with synthetic hydroxyapatite as a reference material. The chemical compositions, physical properties, and calcium bioavailability were analyzed. The yield percentage decreased from 44.4 % in fish bone powder to 27.4 % in bio-calcium. The yield percentage then increased to 64.9 % in calcined bone. Synthetic hydroxyapatite showed 100 % yield. The ash content increased progressively from 68.5 % to 99.4 %. The calcium content increased from 18.9 % to 31 %, with Ca/P ratios improving from 3.3 to 1.7, approaching the ideal ratio of natural bone mineral (1.67). Heavy metals were not detected in any samples. All products exhibited high whiteness values (L∗ 91.8–95.0). Water activity values ranged from 0.33 to 0.50. The median particle sizes varied between 17.39 and 31.05 μm. Lipid oxidation decreased through the processing stages. Calcium bioavailability was the highest in synthetic hydroxyapatite (5.4 %). Bio-calcium showed 4.1 % bioavailability. The products demonstrated potential for food fortification and biomedical applications. The findings support the use of tilapia bones as a sustainable source of calcium production.
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A comprehensive study of diverse techniques for enhanced physicochemical and structural properties of bio-calcium from hybrid catfish bone
(2023-12-01)
Sriket, Chodsana
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Niwet, Janejira
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Kuimalee, Surasak
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Benjakul, Soottawat
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Yarnpakdee, Suthasinee
This research examined the impact of various comparative preparation methods on enhanced physicochemical, and structural properties of bio-calcium (BC) from hybrid catfish bone. Raw hybrid catfish bones (RB) were used to make bio-calcium in four steps. High-pressure water jet processing produced washed bone (WB), soaking the bone in an alkaline solution to remove proteins (PR), immersing it in ethanol to remove lipids (LR), then bleaching, and grinding it to make bio-calcium powder. The BC had greater lightness values (L*) (p < 0.05), and contained significant calcium, and phosphorus. The SDS-PAGE showed three significant protein bands with molecular weights of 250, 133, and 116 kDa. The crystalline structure of hydroxyapatite in BC was confirmed using X-ray diffraction (XRD), and Fourier transform infrared (FT-IR) spectroscopy. The percentage of crystallinity of BC had a notable rise, increasing from the RB to BC of 36.25%–45.32%. The BC powder exhibited a consistent distribution of particle sizes, ranging from 2 to 10 μm. Additionally, the analysis of elemental profiles, and mappings using scanning electron microscopy with energy-dispersive X-ray spectroscopy (SEM-EDS) revealed that BC exhibits a significant concentration of calcium, and phosphorus. BC showed superior %bioavailability of calcium (18.94%) in an in vitro simulated gastrointestinal system (GIMs) compared to RB (10.58%), and calcium carbonate (11.19%). Hence, the BC production process proved to be a viable method for acquiring premium-grade BC, which holds potential for further development as a calcium dietary supplement.
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Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder
(2018-09-01)
Benjakul, Soottawat
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Karnjanapratum, Supatra
Whole wheat cracker fortified with tuna bone bio-calcium (Bio-Ca) powder was developed as health-promoting food rich in calcium. Fortification with different levels of Bi-Ca, over the range of 0–50% of whole wheat flour (w/w) on quality and sensory properties of crackers, were determined. Color, thickness, weight and textural properties of crackers varied with the different levels of Bio-Ca powder added, but it was found that up to 30% could be added without detrimental effect on sensory properties. Scanning electron microscopic images showed that the developed crackers were less porous and had a denser structure, compared to the control. Based on scanning electron microscopy-energy dispersive X-ray spectroscopic (SEM-EDX), the cracker containing Bio-Ca powder had calcium and phosphorous distribution with higher intensity, compared to the control. The fortified crackers were rich in calcium and phosphorous with higher protein content but lower fat, carbohydrate, cholesterol and energy value, compared to the control.
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Coconut oil based cookies fortified with bio-calcium: Characteristics and nutritional compositions
(2018-01-01)
Karnjanapratum, Supatra
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Benjakul, Soottawat
The main objective of this study was to develop coconut oil based cookie fortified with tuna bone bio-calcium (Bio-Ca) as healthy food rich in medium chain fatty acid and calcium. The impacts of Bio-Ca supplementation and replacement of shortening with coconut oil on the quality and sensory properties of cookie were determined. Colour, diameter, thickness as well as hardness of cookies varied with levels of Bio-Ca powder and coconut oil. Bio-Ca powder at 12% could be fortified into cookie using coconut oil as shortening replacer without the adverse effect on sensory properties. Scanning electron microscopy showed that the developed cookies had less porosity with denser structure, compared to that of the control. The developed cookie showed higher saturated fat, ash and protein contents but lower energy value, compared to the control. It was rich in calcium and phosphorous. Thus, it could serve as the mineral supplement, especially for calcium.

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