ArticleScientific reports2026
Development of value-added goat meat spread fortified with nano calcium.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Food-grade calcium carbonate nanoparticles were synthesized using a simple top-down ball-milling approach that produced a 90% yield in 3 h. Dynamic light scattering, scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and energy-dispersive X-ray spectroscopy (EDAX) were employed to characterize the nanoparticles. The size of nano-calcium carbonate was 17.4-38.8 nm and observed zeta potential of - 33.1 mV revealed good colloidal stability. The cytotoxicity study was performed using the African monkey kidney cell line (Vero) after 24, 48, and 72 h of incubation. The t-test of cell viability revealed highly significant (P ≤ 0.01) differences between nano and micro-calcium carbonate across concentrations at 24, 48, and 72 h intervals. After analyzing the nanoparticles, goat meat spread was treated with three levels of nano calcium carbonate (0.75, 1.5 and 2.25 g). As the concentration increased, the pH increased non-significantly, and resulted in a highly significant (P ≤ 0.01) increase in its lightness (L*). The addition of nano calcium carbonate negatively affected sensory scores at higher concentration. An in vitro digestion study showed that soluble calcium was significantly (P ≤ 0.05) greater in the treatment involving nano calcium carbonate than in the control and micro calcium carbonate. Overall, the study demonstrates improved calcium solubility and bioavailability, supporting the potential of nano-calcium carbonate as a functional calcium delivery ingredient in meat-based products.
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