Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water

Autores
Chulibert, María Eugenia; Casabonne, Cecilia; Ramadán, Silvana Sandra Ana; Rigalli, Alfredo
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Calcium is an essential and critical component of human health. However, most people do not cover daily calcium recommendations. Therefore, a calcium-based drink, called BEVERAGE, is developed in order to offer an alternative source of this mineral to the population. A combination of kefir, eggshell, citric fruits, and tap water were investigated. Orange was selected because it provides the highest amount of carbohydrates for fermentation, and it is accessible to the population. The proportion of components that produce the highest concentration of calcium in the BEVERAGE was with 10 g of kefir, 6 g of eggshell, 200 ml of orange juice, and 800 ml of tap water, 20 ºC, and 72 h of incubation. With these conditions, the BEVERAGE was fortified with 600 mg calcium/liter. In addition, the intestinal absorption of calcium was evaluated through an ex vivo model of the everted small intestinal sacs, proving to be higher than the control solutions (water+CaCl2, juice+CaCl2). This study provides a methodology to prepare at home a beverage that could contribute to increase daily calcium intake.
Fil: Chulibert, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Médicas; Argentina
Fil: Casabonne, Cecilia. Universidad Nacional de Rosario; Argentina
Fil: Ramadán, Silvana Sandra Ana. Universidad Nacional de Rosario; Argentina
Fil: Rigalli, Alfredo. Universidad Nacional de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Médicas; Argentina
Materia
CALCIUM DEFICIENCY
CALCIUM SUPPLEMENTATION
EGGSHELL
KEFIR GRAINS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/217473
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap waterChulibert, María EugeniaCasabonne, CeciliaRamadán, Silvana Sandra AnaRigalli, AlfredoCALCIUM DEFICIENCYCALCIUM SUPPLEMENTATIONEGGSHELLKEFIR GRAINShttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Calcium is an essential and critical component of human health. However, most people do not cover daily calcium recommendations. Therefore, a calcium-based drink, called BEVERAGE, is developed in order to offer an alternative source of this mineral to the population. A combination of kefir, eggshell, citric fruits, and tap water were investigated. Orange was selected because it provides the highest amount of carbohydrates for fermentation, and it is accessible to the population. The proportion of components that produce the highest concentration of calcium in the BEVERAGE was with 10 g of kefir, 6 g of eggshell, 200 ml of orange juice, and 800 ml of tap water, 20 ºC, and 72 h of incubation. With these conditions, the BEVERAGE was fortified with 600 mg calcium/liter. In addition, the intestinal absorption of calcium was evaluated through an ex vivo model of the everted small intestinal sacs, proving to be higher than the control solutions (water+CaCl2, juice+CaCl2). This study provides a methodology to prepare at home a beverage that could contribute to increase daily calcium intake.Fil: Chulibert, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Médicas; ArgentinaFil: Casabonne, Cecilia. Universidad Nacional de Rosario; ArgentinaFil: Ramadán, Silvana Sandra Ana. Universidad Nacional de Rosario; ArgentinaFil: Rigalli, Alfredo. Universidad Nacional de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Médicas; ArgentinaSlovak University of Agriculture2022-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/217473Chulibert, María Eugenia; Casabonne, Cecilia; Ramadán, Silvana Sandra Ana; Rigalli, Alfredo; Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water; Slovak University of Agriculture; Journal of Microbiology, Biotechnology and Food Sciences; 11; 6; 6-2022; 1-51338-5178CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.55251/jmbfs.4418info:eu-repo/semantics/altIdentifier/url/https://office2.jmbfs.org/index.php/JMBFS/article/view/4418info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:39:47Zoai:ri.conicet.gov.ar:11336/217473instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:39:47.754CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water
title Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water
spellingShingle Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water
Chulibert, María Eugenia
CALCIUM DEFICIENCY
CALCIUM SUPPLEMENTATION
EGGSHELL
KEFIR GRAINS
title_short Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water
title_full Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water
title_fullStr Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water
title_full_unstemmed Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water
title_sort Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water
dc.creator.none.fl_str_mv Chulibert, María Eugenia
Casabonne, Cecilia
Ramadán, Silvana Sandra Ana
Rigalli, Alfredo
author Chulibert, María Eugenia
author_facet Chulibert, María Eugenia
Casabonne, Cecilia
Ramadán, Silvana Sandra Ana
Rigalli, Alfredo
author_role author
author2 Casabonne, Cecilia
Ramadán, Silvana Sandra Ana
Rigalli, Alfredo
author2_role author
author
author
dc.subject.none.fl_str_mv CALCIUM DEFICIENCY
CALCIUM SUPPLEMENTATION
EGGSHELL
KEFIR GRAINS
topic CALCIUM DEFICIENCY
CALCIUM SUPPLEMENTATION
EGGSHELL
KEFIR GRAINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Calcium is an essential and critical component of human health. However, most people do not cover daily calcium recommendations. Therefore, a calcium-based drink, called BEVERAGE, is developed in order to offer an alternative source of this mineral to the population. A combination of kefir, eggshell, citric fruits, and tap water were investigated. Orange was selected because it provides the highest amount of carbohydrates for fermentation, and it is accessible to the population. The proportion of components that produce the highest concentration of calcium in the BEVERAGE was with 10 g of kefir, 6 g of eggshell, 200 ml of orange juice, and 800 ml of tap water, 20 ºC, and 72 h of incubation. With these conditions, the BEVERAGE was fortified with 600 mg calcium/liter. In addition, the intestinal absorption of calcium was evaluated through an ex vivo model of the everted small intestinal sacs, proving to be higher than the control solutions (water+CaCl2, juice+CaCl2). This study provides a methodology to prepare at home a beverage that could contribute to increase daily calcium intake.
Fil: Chulibert, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Médicas; Argentina
Fil: Casabonne, Cecilia. Universidad Nacional de Rosario; Argentina
Fil: Ramadán, Silvana Sandra Ana. Universidad Nacional de Rosario; Argentina
Fil: Rigalli, Alfredo. Universidad Nacional de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Médicas; Argentina
description Calcium is an essential and critical component of human health. However, most people do not cover daily calcium recommendations. Therefore, a calcium-based drink, called BEVERAGE, is developed in order to offer an alternative source of this mineral to the population. A combination of kefir, eggshell, citric fruits, and tap water were investigated. Orange was selected because it provides the highest amount of carbohydrates for fermentation, and it is accessible to the population. The proportion of components that produce the highest concentration of calcium in the BEVERAGE was with 10 g of kefir, 6 g of eggshell, 200 ml of orange juice, and 800 ml of tap water, 20 ºC, and 72 h of incubation. With these conditions, the BEVERAGE was fortified with 600 mg calcium/liter. In addition, the intestinal absorption of calcium was evaluated through an ex vivo model of the everted small intestinal sacs, proving to be higher than the control solutions (water+CaCl2, juice+CaCl2). This study provides a methodology to prepare at home a beverage that could contribute to increase daily calcium intake.
publishDate 2022
dc.date.none.fl_str_mv 2022-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/217473
Chulibert, María Eugenia; Casabonne, Cecilia; Ramadán, Silvana Sandra Ana; Rigalli, Alfredo; Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water; Slovak University of Agriculture; Journal of Microbiology, Biotechnology and Food Sciences; 11; 6; 6-2022; 1-5
1338-5178
CONICET Digital
CONICET
url http://hdl.handle.net/11336/217473
identifier_str_mv Chulibert, María Eugenia; Casabonne, Cecilia; Ramadán, Silvana Sandra Ana; Rigalli, Alfredo; Development of a calcium-fortified drink based on kefir, eggshell, citric fruits, and tap water; Slovak University of Agriculture; Journal of Microbiology, Biotechnology and Food Sciences; 11; 6; 6-2022; 1-5
1338-5178
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.55251/jmbfs.4418
info:eu-repo/semantics/altIdentifier/url/https://office2.jmbfs.org/index.php/JMBFS/article/view/4418
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Slovak University of Agriculture
publisher.none.fl_str_mv Slovak University of Agriculture
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614423823515648
score 13.070432

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