Journal
FOODS
Volume 10, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/foods10040806
Keywords
eggshell membrane; olive leaf extract; functional material; antimicrobial; cytotoxicity
Categories
Funding
- King Saud University, Riyadh, Saudi Arabia [RSP-2021/197]
- Agricultural Research Station at North Carolina Agricultural and Technical State University (Greensboro, North)
- National Institute of Food and Agriculture (NIFA) [C.X3375-21-170-1, NC.X341-5-21-170-1]
Ask authors/readers for more resources
The study demonstrates the potential use of waste eggshell membrane to adsorb bioactive compounds from olive leaf extract, designing functional biomaterials with bioactive properties, showing promising market prospects.
Eggshell membrane (ESM) is a natural proteinaceous by-product of the food industry, especially in the pasteurized egg industry, resulting in the availability of much discarded egg waste. In the literature, eggshell (ES) and ESM usage for their adsorbent properties to remove various organic and inorganic hazardous chemicals, especially from wastewater, has gained interest. In addition, agricultural (olive leaf) and food industry (eggshell and eggshell membrane) waste can together be valorized to produce value-added functional products. This study's objective was to evaluate the eggshell membrane's loading capacity for bioactive compounds obtained from olive leaf extract (OLE) in order to prepare functional biomaterial. In this study, waste eggshell membranes were used to adsorb the phenolic compounds from olive leaf extract to design functional biomaterials. Using the foam separation method, both separation of the eggshell membrane and adsorption of bioactive compounds to the eggshell membrane were achieved simultaneously. The characterization studies showed that OLE was successfully adsorbed to the eggshell membrane. Cytotoxicity and antimicrobial studies showed that prepared OLE-loaded membranes were functional materials with bioactive properties. In conclusion, ESM was determined as a promising protein in the production of functional antioxidative and antimicrobial food or dietary supplement after the adsorption of bioactive olive leaf polyphenols.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available