Characteristics and in vitro coagulation property of structured calcium compounds from cuttlebone

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-25 DOI:10.1016/j.fochx.2025.102700

Saranporn Khoseang , Narisara Khunsorn , Dong Xianlong , Liu Hongbing , Chakkapat Aenglong , Sutasinee Chintong , Juta Mookdasanit , Wanwimol Klaypradit

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引用次数: 0

Abstract

Cuttlebone, an underutilized byproduct of cuttlefish, remains largely unexplored regarding its properties. This study investigates the characteristics and in vitro coagulation properties of structured calcium compounds derived from cuttlebone. Dried cuttlebone powder (DCB) was calcined to form calcined cuttlebone powder (CCB). Both were processed into structured calcium hydroxide, lactate, and citrate-malate compounds (DCB-OH, CCB-OH, DCB-Lac, CCB-Lac, DCB-CiMa, and CCB-CiMa, respectively). Among all samples, CCB exhibited the highest ash content (99.11 %), with calcium as the predominant mineral component. XRD and FT-IR analyses confirmed a phase transition from aragonite (CaCO₃) in DCB to calcium oxide (CaO) in CCB. DCB-CiMa and CCB-CiMa exhibited spherical shapes with smoother surfaces compared to the others. Lactate and citrate-malate compounds had greater water solubility. The different forms and concentrations of calcium compounds exhibited distinct effects in in vitro coagulation assay (APTT, PT, and TT tests). These findings suggest cuttlebone-derived calcium's potential in food fortification.

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海螵蛸结构钙化合物的特性及体外凝血性能

乌贼骨是一种未充分利用的乌贼副产品，其特性在很大程度上仍未被开发。本研究探讨了从海螵蛸中提取的结构钙化合物的特性及其体外凝血性能。将干燥的海螵蛸粉（DCB）煅烧成煅烧海螵蛸粉（CCB）。两者都被加工成结构化的氢氧化钙、乳酸盐和柠檬酸盐-苹果酸盐化合物（分别为DCB-OH、CCB-OH、DCB-Lac、CCB-Lac、DCB-CiMa和CCB-CiMa）。在所有样品中，CCB的灰分含量最高（99.11%），主要矿物成分为钙。XRD和FT-IR分析证实了DCB中的文石（CaCO₃）向CCB中的氧化钙（CaO）的相变。DCB-CiMa和CCB-CiMa表现为球形，表面光滑。乳酸盐和柠檬酸盐-苹果酸盐化合物具有较大的水溶性。不同形式和浓度的钙化合物在体外凝血试验（APTT、PT和TT试验）中表现出不同的效果。这些发现表明，乌贼骨来源的钙在食品强化方面具有潜力。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.