Herly Evanuarini, Feri Eko Hermanto, Fan Hui Yin, Muhamad Hanif Rawi, Aldyon Restu Azkarahman, Hemas Azizila Nidhal
Eggshell waste is a calcium-rich by-product with potential for upcycling in nutrient-enhanced foods, yet its functional effects in cured meat systems are not well established. This study evaluated nano chicken eggshell powder (NCEP) at 0–0.7% (w/w) in corned beef, focusing on technological performance and storage behavior beyond the expected minerals enrichment. The NCEP fortification at 0.7% improved key quality attributes, including a 33% increase in water-holding capacity and a 19% reduction in cooking loss as compared to control, indicating strengthened protein–water interactions. Furthermore, the textural hardness of the corned beef is increased by 27%, and the redness (a*) value was intensified, leading to significantly higher sensory acceptance. The DPPH radical scavenging activity also rose nearly by fivefold compared to control, suggesting enhanced functional activity due to the nano-size of the chicken eggshell powder. Although oxidative and microbial stability were maintained only up to 14 days, the product delivered improved functionality as well as provided ∼40% of the adult calcium recommended dietary allowance per serving. Nano-eggshell powder fortification thus presents a viable approach for enhancing processed meat quality within circular economy frameworks. © 2026 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia; Department of Intelligent Livestock Industry, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia; Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kinabalu, Malaysia
