Production of high added value products from eggshells

Bibliographic Details
Main Author: Castro, Inês
Publication Date: 2014
Other Authors: Pinto, D. B., Maciel, José, Araújo, Ana, Vicente, A. A., Rocha, Cristina M. R.
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/1822/31826
Summary: There are an increasing number of food companies addressing sustainable-manufacturing practices as part of social responsibility reporting. The egg processing industry produces several tons of eggshell residues which are a major environmental problem and represent a significant cost for these industries (ca. 0.6 % of sales). The main goal of this work is to produce high added value products, namely collagen and bioactive peptides, using the remnant of collagen extraction from the eggshell membrane. The target market of the products obtained is the biomedical, pharmaceutical, cosmetics and food industry. The separation of the shell and the membrane was optimized and a chemical-physical process was performed having a yield of 9 % (w membrane/w shell). Times and yields for different separation methods were calculated and the economic viability of the process was studied. In order to optimize collagen extraction from the eggshell membranes several variables were studied (e.g. temperature, enzyme concentration and time). The collagen obtained was separated using saline precipitation steps and different collagen types were identified. The collagen types were visualized using SDS-electrophoresis and total quantification of collagen was made by hydroxyproline method. Moreover, the residue after collagen extraction was further digested with different enzymes, namely pancreatin, tripsin and lysin and the peptides profile was determined by HPLC-UV method. The results showed promising strategies for using this technology at industrial scale as an economic viable technology for producing high added value products from eggshells membranes. This technology will equally contribute to reducing the environmental problem associated with these residues.
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spelling Production of high added value products from eggshellsEggshellEggshell membranesCollagenBioactive peptidesThere are an increasing number of food companies addressing sustainable-manufacturing practices as part of social responsibility reporting. The egg processing industry produces several tons of eggshell residues which are a major environmental problem and represent a significant cost for these industries (ca. 0.6 % of sales). The main goal of this work is to produce high added value products, namely collagen and bioactive peptides, using the remnant of collagen extraction from the eggshell membrane. The target market of the products obtained is the biomedical, pharmaceutical, cosmetics and food industry. The separation of the shell and the membrane was optimized and a chemical-physical process was performed having a yield of 9 % (w membrane/w shell). Times and yields for different separation methods were calculated and the economic viability of the process was studied. In order to optimize collagen extraction from the eggshell membranes several variables were studied (e.g. temperature, enzyme concentration and time). The collagen obtained was separated using saline precipitation steps and different collagen types were identified. The collagen types were visualized using SDS-electrophoresis and total quantification of collagen was made by hydroxyproline method. Moreover, the residue after collagen extraction was further digested with different enzymes, namely pancreatin, tripsin and lysin and the peptides profile was determined by HPLC-UV method. The results showed promising strategies for using this technology at industrial scale as an economic viable technology for producing high added value products from eggshells membranes. This technology will equally contribute to reducing the environmental problem associated with these residues.Universidade do MinhoCastro, InêsPinto, D. B.Maciel, JoséAraújo, AnaVicente, A. A.Rocha, Cristina M. R.2014-10-152014-10-15T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/1822/31826engCastro, Inês; Pinto, D. B.; Maciel, José; Araújo, Ana; Vicente, A. A.; Rocha, Cristina, Production of high added value products from eggshells. 1st Congress on Food Structure Design. No. 4372, Porto, Portugal, 15-17 Oct, 70, 2014. ISBN: 978-989-97478-5-2978-989-97478-5-2https://www.skyros-congressos.pt/foodstructure/info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2024-05-11T07:14:00Zoai:repositorium.sdum.uminho.pt:1822/31826Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T16:19:49.585894Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Production of high added value products from eggshells
title Production of high added value products from eggshells
spellingShingle Production of high added value products from eggshells
Castro, Inês
Eggshell
Eggshell membranes
Collagen
Bioactive peptides
title_short Production of high added value products from eggshells
title_full Production of high added value products from eggshells
title_fullStr Production of high added value products from eggshells
title_full_unstemmed Production of high added value products from eggshells
title_sort Production of high added value products from eggshells
author Castro, Inês
author_facet Castro, Inês
Pinto, D. B.
Maciel, José
Araújo, Ana
Vicente, A. A.
Rocha, Cristina M. R.
author_role author
author2 Pinto, D. B.
Maciel, José
Araújo, Ana
Vicente, A. A.
Rocha, Cristina M. R.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Castro, Inês
Pinto, D. B.
Maciel, José
Araújo, Ana
Vicente, A. A.
Rocha, Cristina M. R.
dc.subject.por.fl_str_mv Eggshell
Eggshell membranes
Collagen
Bioactive peptides
topic Eggshell
Eggshell membranes
Collagen
Bioactive peptides
description There are an increasing number of food companies addressing sustainable-manufacturing practices as part of social responsibility reporting. The egg processing industry produces several tons of eggshell residues which are a major environmental problem and represent a significant cost for these industries (ca. 0.6 % of sales). The main goal of this work is to produce high added value products, namely collagen and bioactive peptides, using the remnant of collagen extraction from the eggshell membrane. The target market of the products obtained is the biomedical, pharmaceutical, cosmetics and food industry. The separation of the shell and the membrane was optimized and a chemical-physical process was performed having a yield of 9 % (w membrane/w shell). Times and yields for different separation methods were calculated and the economic viability of the process was studied. In order to optimize collagen extraction from the eggshell membranes several variables were studied (e.g. temperature, enzyme concentration and time). The collagen obtained was separated using saline precipitation steps and different collagen types were identified. The collagen types were visualized using SDS-electrophoresis and total quantification of collagen was made by hydroxyproline method. Moreover, the residue after collagen extraction was further digested with different enzymes, namely pancreatin, tripsin and lysin and the peptides profile was determined by HPLC-UV method. The results showed promising strategies for using this technology at industrial scale as an economic viable technology for producing high added value products from eggshells membranes. This technology will equally contribute to reducing the environmental problem associated with these residues.
publishDate 2014
dc.date.none.fl_str_mv 2014-10-15
2014-10-15T00:00:00Z
dc.type.driver.fl_str_mv conference object
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url http://hdl.handle.net/1822/31826
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Castro, Inês; Pinto, D. B.; Maciel, José; Araújo, Ana; Vicente, A. A.; Rocha, Cristina, Production of high added value products from eggshells. 1st Congress on Food Structure Design. No. 4372, Porto, Portugal, 15-17 Oct, 70, 2014. ISBN: 978-989-97478-5-2
978-989-97478-5-2
https://www.skyros-congressos.pt/foodstructure/
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