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Author: search.filters.author.Karnjanapratum, SupatraSubject: search.filters.subject.Bio-calcium

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    Impact of Bio-calcium from Nile Tilapia Bone as a Supporting Material on the Stability Enhancement of Immobilized Probiotics
    (2025-07-01)
    Petsong, Kantiya
    ;
    Yarnpakdee, Suthasinee
    ;
    Senphan, Theeraphol
    ;
    Sriket, Chodsana
    ;
    Kingwascharapong, Passakorn
    This study presented the potential of bio-calcium powder (BC) from Nile tilapia bone on enhancement of probiotics (Lactobacillus acidophilus) stability as supporting material in probiotic immobilization and novel nutritive resource, particularly calcium. Combined immobilization techniques of absorption using BC at different concentrations (0, 10, and 15%) and encapsulation using fish collagen peptide (CP) (10%) were applied. Immobilized probiotics (IP) were investigated for resistance through various adverse conditions, including freeze-drying, severe pH and temperature levels, and gastro-intestinal tract (GI) conditions. After freeze-drying, all IPs showed resistance with > 90% survivability. Under various pHs, all samples revealed non-significant differences on cell survival under neutral and alkaline conditions throughout the tested incubation period (P > 0.05). Notably decreased survivability was detected in IP with BC compared to other samples, especially under acid condition. IP with 10 and 15% BC (IP-10 and IP-15) showed higher stability to thermal condition (55 °C) with increased incubation time, compared with those without BC (IP-0). After GI digestion, IP with BC reveals a better survivability with greater recovery ability, compared with IP-0 (P < 0.05). Calcium solubility increased with BC level in a dose-dependent manner (P < 0.05). Based on morphology and microscopy analysis, IP with BC illustrated cells attached to the rough surface of BC, which was coated with collagen peptide. Elemental mappings and distribution content suggested BC could be a great supporting material and calcium resource, particularly IP-15. Therefore, the absorption by BC together with encapsulation by collagen peptide could render a highly stable immobilized probiotic and a good calcium resource.
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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
    ;
    Niwet, Janejira
    ;
    Kuimalee, Surasak
    ;
    Benjakul, Soottawat
    ;
    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
    ;
    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
    ;
    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.