Formulation of Calcium Microcapsules from Eggshells Using Maltodextrin and Gelatin as Coating Materials for Health Supplements

Abstract

Eggshell waste is a primary environmental concern resulting from the high consumption of chicken eggs in Indonesia. In 2023, egg consumption reached 6.69 kg/capita/year, producing an estimated 1.86 million tons of eggshell waste. This study investigates, for the first time, the combination of maltodextrin and gelatin via the thin-layer drying method for microencapsulating calcium extracted from eggshells. Eggshells contain around 98% calcium carbonate (CaCO3) and 28% elemental calcium, highlighting their potential as an alternative, low-cost, and sustainable source of natural calcium supplements. However, calcium extracted from eggshells is highly susceptible to environmental degradation, limiting its direct application. To overcome this, microencapsulation technology is applied to enhance calcium stability, solubility, and bioavailability. In this study, calcium was extracted using the Heat Assisted Extraction (HAE) method with 2N HCl at 90 C for 2 hours, then encapsulated with maltodextrin and gelatin at ratios of 1:0, 0:1, 1:1, 2:3, and 3:2. The extracted calcium concentration reached 9.041 mg/g. The best performance was achieved at a maltodextrin-to-gelatin ratio of 3:2, yielding an encapsulation efficiency of 90.33%, a solubility of 77.11%, and a favourable particle morphology. These findings not only demonstrate the potential of eggshell-derived calcium microencapsulation to reduce waste but also contribute to achieving SDG 3 (Good Health and Well-being) by providing alternative calcium sources and to SDG 12 (Responsible Consumption and Production) through waste valorization and sustainable resource utilization.