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Structural transformation of oyster, hard clam, and sea urchin shells after calcination and their antibacterial activity against foodborne microorganisms

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  • Food Science and Technology
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Abstract

The aim of this study was to evaluate the antibacterial properties of oyster, hard clam, and sea urchin shell powders as a result of calcination. After subjection to calcination at 1050 °C for 2 h, and as identified by FTIR and XRD spectra, the structures of oyster, hard clam, and sea urchin shell powders were mainly transformed into calcium oxide, with slight amounts of calcium hydroxide. Metal content testing revealed no detectable harmful heavy metals, and showed rich content of trace elements including Ba, Sr, Mg, and Mn. To evaluate their antibacterial properties, activity against five foodborne microorganisms was assessed using the disk diffusion method, which indicated the presence of antibacterial activity in these products at a concentration of 1 %. These results indicate antibacterial potential for oyster, hard clam, and sea urchin shell powders after subjection to calcination.

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Acknowledgments

This study was supported by funding from the Fisheries Agency, Council of Agriculture. The instruments were supported by the Food and Drug Administration, Ministry of Health and Welfare.

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Authors and Affiliations

  1. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan

    Yu-Chun Chen, Chun-Lan Lin, Chih-Ting Li & Deng-Fwu Hwang

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  1. Yu-Chun Chen
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  2. Chun-Lan Lin
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  3. Chih-Ting Li
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  4. Deng-Fwu Hwang
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Correspondence to Deng-Fwu Hwang.

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Chen, YC., Lin, CL., Li, CT. et al. Structural transformation of oyster, hard clam, and sea urchin shells after calcination and their antibacterial activity against foodborne microorganisms. Fish Sci 81, 787–794 (2015). https://doi.org/10.1007/s12562-015-0892-5

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  • DOI: https://doi.org/10.1007/s12562-015-0892-5

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