| Issue |
BIO Web Conf.
Volume 96, 2024
The 2nd Unhas International Conference on Agricultural Technology (UICAT 2023)
|
|
|---|---|---|
| Article Number | 01004 | |
| Number of page(s) | 7 | |
| Section | The Science of Food | |
| DOI | https://doi.org/10.1051/bioconf/20249601004 | |
| Published online | 27 March 2024 | |
Potential of Egg Shells as a Natural Food Preservative
1 Master Program of Animal Husbandry, Faculty of Animal Husbandry, Hasanuddin University, 90245, Makassar, Indonesia
2 Department of Animal Husbandry, Faculty of Animal Husbandry, Hasanuddin University, 90245, Makassar, Indonesia
* Corresponding author: endahmurpiningrum@gmail.com
Food preservatives are food ingredients that are added to food. Preservation aims to maintain the physical and chemical properties of food ingredients. Food preservatives are classified into two, natural and synthetic preservatives. Eggshells that can be used are chicken and duck eggshells. Several ingredients can be used as preservatives in food, such as sodium benzoate, nitrate, and sulphate, but in this case the main ingredient used in making natural preservatives in food is eggshells which are processed into flour for use in food preservation. Eggshells contain high levels of calcium carbonate so they can be used as a natural preservative. Apart from being easy to obtain, eggshells are also economically valuable and easy to apply. This review discusses and explains the function of eggshells as a natural preservative in food.
© The Authors, published by EDP Sciences, 2024
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