Development and Nutritional Evaluation of Egg Shell Powder and its Nanoparticles

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  • Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore – 641 043 ,IN


Egg Shell, Nano Particles, Characterization, Calcium, FTIR, SEM.


Egg shell waste is available in huge quantities from food processing, egg breaking and hatching industries. It is estimated that worldwide about 250,000 tonnes of egg shell waste is produced annually. Development and characterization of egg shell powder would result in additional benefit of substantial and better physical, chemical and biological properties. Thus the aim of the study was to develop and nutritionally evaluate egg shell powder and its nano particles. The egg shell nanoparticles were prepared by the method of chemical precipitation using aqueous slurries of egg shell bio-waste and treatment with phosphoric acid and ultrsonication. The developed nanoparticles were characterized by UV spectra, SEM, zeta potential and FTIR. Results revealed that the developed nano particle size was 79.1nm and spherical in morphology. Zeta potential analysis revealed less stability of egg shell nano particle. FTIR analysis showed significant peak of egg shell particles at 1106cm-1 and two absorbable peaks at 1197cm-1 and 912cm-1. Macro and micronutrient of egg shell powder and its nanoparticles were similar. Hence egg shell powder and its nanoparticles may be considered as a natural, novel and potential source of calcium supplementation. In depth studies are recommended to substantiate the results obtained in the study.


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How to Cite

Kowsalya, S. (2015). Development and Nutritional Evaluation of Egg Shell Powder and its Nanoparticles. The Indian Journal of Nutrition and Dietetics, 52(4), 380–389. Retrieved from



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