Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders

Properties and characteristics of steam-exploded donkey bone powder and corresponding whole wheat cookies

Steam explosion was found to be the most effective preparation method for donkey bone powder, compared with non-treatment, autoclave and steam processing. And the effect of steam-exploded donkey bone powder (SEDBP) on the quality characteristics of whole wheat cookies was evaluated. Compared with untreated powder, particle size of SEDBP was reduced by 55.60 %, while oil- and water-holding capacity, water solubility and ABTS radical-scavenging rate significantly increased by 13.94 %, 26.86 %, 298.26 % and 91.47 %, respectively. Steam explosion enhanced protein digestibility from 32.17 % to 71.43 %, increased the Ca2+ release rate from 37.47 % to 47.82 %, and increased the release of 11 amino acids during digestion. SEDBP reduced the solvent retention capacity of flour blends and improved the color, hardness and spread ratio of whole wheat cookies. Cookies with 30 % SEDBP addition had better flavor, texture and scored the highest on overall acceptability. The results will help expand animal bone applications and develop nutrition-fortified foods.

Optimizing bone and biomass co-torrefaction parameters: High-performance arsenic removal from wastewater via co-torrefied bone char

This study aimed to investigate bone char's physicochemical transformations through co-torrefaction and co-pyrolysis processes with biomass. Additionally, it aimed to analyze the carbon sequestration process during co-torrefaction of bone and biomass and optimize the process parameters of co-torrefaction. Finally, the study sought to evaluate the arsenic sorption capacity of both torrefied and co-torrefied bone char. Bone and biomass co-torrefaction was conducted at 175 °C-300 °C. An orthogonal array of Taguchi techniques and artificial neural networks (ANN) were employed to investigate the influence of various torrefaction parameters on carbon dioxide sequestration within torrefied bone char. A co-torrefied bone char, torrefied at a reaction temperature of 300 °C, a heating rate of 15 °C·min-1, and mixed with 5 g m of biomass (wood dust), was selected for the arsenic (III) sorption experiment due to its elevated carbonate content. The results revealed a higher carbonate fraction (21%) in co-torrefied bone char at 300 °C compared to co-pyrolyzed bone char (500-700 °C). Taguchi and artificial neural network (ANN) analyses indicated that the relative impact of process factors on carbonate substitution in bone char followed the order of co-torrefaction temperature (38.8%) > heating rate (31.06%) > addition of wood biomass (30.1%). Co-torrefied bone chars at 300 °C exhibited a sorption capacity of approximately 3 mg g-1, surpassing values observed for pyrolyzed bone chars at 900 °C in the literature. The findings suggest that co-torrefied bone char could serve effectively as a sorbent in filters for wastewater treatment and potentially fulfill roles such as a remediation agent, pH stabilizer, or valuable source of biofertilizer in agricultural applications.

Hydroxyapatite fortified mango mousse: Formulation, characterization, and sensory data evaluation using fuzzy logic

In this experimental study, hydroxyapatite (HAp), as a valuable calcium source, was extracted from discarded goat bone; raw and nano-biogenic powders were prepared through calcination and ultra-sonication. Resultant powders were characterized by using various spectroscopy techniques. As per the findings of atomic absorption spectroscopy, raw and nano-biogenic powders depicted 1439.7 ± 0.12 and 3194.8 ± 0.07 ppm calcium content, respectively. The range of particle size of nano-biogenic and raw powders was 47-139 and 183 nm, respectively. X-ray diffraction (XRD) confirmed crystalline behavior whereas laser-induced breakdown spectroscopy (LIBS)-derived Ca/P-ratio endorsed excellence in nano-biogenic 1.76 against 1.63 in raw powder. In vitro bioavailability of calcium in raw and nano-biogenic powder was ∼36% and ∼39%, respectively. Next, the powders were further used to develop calcium-fortified mango mousse with varied formulations. A maximum overrun of 23.31% was found in the case of "Raw-A," whereas a maximum viscosity of 8489.98 mPa s was found in the case of "Nano-A." Sensory data of mango mousse were obtained by fuzzy logic method, and PCA ranked the Nano-B and Nano-A samples the best in terms of overall acceptability. Meanwhile, the consumer responses toward product likeness and/or dislikeness were recorded by the hedonic scale that endorsed Nano-A and Nano-B formulations as the most preferred samples. PRACTICAL APPLICATION: The revolution in the eating habits of consumers from traditional foods to fast food imposes the development of new products having good nutritional values. Different waste biogenic food sources can provide an acceptable powdered form of ingredients for the development of novel food products. In this regard, the development of novel food products using calcium supplements has gained space in the food industry.

Conformational Changes in Proteins Caused by High-Pressure Homogenization Promote Nanoparticle Formation in Natural Bone Aqueous Suspension

As a natural calcium resource, animal bone needs to be miniaturized to the nanoscale to improve palatability and absorption capacity. To explore the mechanism of high-pressure homogenization (HPH) in preparing natural bone aqueous nanosuspensions, the relationships between the changes in protein conformation, solubility and quality characteristics of rabbit bone aqueous suspensions (RBAS) prepared by different HPH cycles were studied. The results showed that the improvements in particle size, stability and calcium solubility of RBASs could be mainly attributed to the improvement of protein solubility induced by the changes in protein conformation. HPH treatment led to the denaturation and degradation of protein in rabbit bone, generating soluble peptides and improving the stability of the suspensions by enhancing the surface charge of the particles. When collagen as the main protein was partially degraded, the hydroxyapatite in the bone was crushed into tiny particles. The increase in the particle-specific surface area led to the release of calcium ions, which chelated with the peptides to produce peptide calcium. However, excessive HPH treatment caused the production of protein macromolecular aggregates and affected the quality of RBASs. This study is helpful to promote the application of HPH technology in animal bone nanoprocessing.