FORTIFICATION OF LOQUAT JAM WITH CALCIUM EXTRACTED FROM EGGSHELL

Abstract

The food industry, being a cornerstone of economies globally, confronts a significant challenge in managing its waste, particularly eggshells, which have garnered attention as major pollutants according to the Environmental Protection Agency. These eggshells, despite being rich in both organic and inorganic compounds, are often discarded in large quantities, leading to environmental degradation.

Calcium, a prominent component of eggshells, plays a vital role in human health, especially in maintaining bone density and preventing conditions like osteoporosis. This condition, affecting millions worldwide, underscores the importance of ensuring adequate calcium intake in diets.

Food fortification emerges as a cost-effective and evidence-based strategy to address nutritional deficiencies, including calcium. Over 140 countries have implemented food fortification programs, highlighting its global recognition and effectiveness in improving public health.

Additionally, the loquat fruit, with its abundance of nutrients, vitamins, and bioactive compounds, presents opportunities for both medicinal and food-related applications. Despite containing cyanogen glycosides in its seeds, which can be mildly toxic if ingested, the fruit itself is a rich source of essential nutrients such as vitamins A and B6, potassium, manganese, dietary fibers, and antioxidants.

Combining these insights, utilizing eggshells in fortified foods offers a novel and sustainable approach to enhance calcium intake, particularly beneficial for individuals with osteoporosis or those requiring increased calcium levels during critical growth phases, such as children. This innovative approach not only addresses environmental concerns related to waste but also contributes to improving public health outcomes