Page 22 - FoodFocusThailand No.236 November 2025

SPECIAL FOCUS

ภาพที่่� 1 กระบวนการผลิิตไบโอแคลิเซีียมจากกระดููกปลิา
Figure 1 Production of biocalcium from fish bone

• Riceberry porridge fortified with salmon BC provided up • Boiling and high-pressure heating soften bones and
to 37% of the Thai RDI for calcium per serving and was highly scales, yielding whiter, finer powders (Nilsuwan et al., 2023).
accepted by consumers (Charoensri et al., 2025). • Alkaline treatment and calcination remove proteins
• Whole wheat crackers enriched with up to 30% tuna and lipids, leaving a stable Ca/P matrix (Idowu et al., 2020).
bone BC could improve protein content while reducing fat • Ultrasonication and high-pressure processing reduce
and carbohydrates, without compromising sensory quality particle size, minimizing sandy or grittiness mouthfeel in fortified
(Benjakul and Karnjanapratum, 2018). foods (Pudtikajorn et al., 2022).
• Surimi gels fortified with Asian sea bass BC showed an • Citric acid solubilization transforms BC into a water-
80% increase in breaking force, along with higher calcium and soluble form, ideal for beverages (Wijayanti et al., 2022).
phosphorus levels and improved textural properties (Wijayanti • Combination with protein hydrolysates enhances
et al., 2021). Similarly, fish tofu fortified with tuna eye cartilage antioxidant activity and improves food texture (Charoensri et
BC at 5–7.5% exhibited enhanced nutritional value without al., 2025; Idowu et al., 2019).
compromising sensory appeal (Pudtikajorn et al., 2022). Such innovations not only solve technical challenges but
• Sandwich spread containing starch and BC exhibited also expand opportunities for BC application in health-oriented
greater firmness, higher viscosity, and increased consumer foods and drinks.
liking (Wijayanti et al., 2022). From “waste” to “wealth,” BC exemplifies the
• Apple juice fortified with soluble BC (SBC) achieved transformation potential of seafood processing by-products
more than a six-fold increase in calcium through citric acid with better exploitation. Evidence from recent and ongoing
solubilization, without adversely affecting taste (Wijayanti et studies reveals that BC can enrich a wide range of foods without
al., 2022). compromising quality, while delivering significant nutritional
These examples highlight that BC can be seamlessly benefits. More importantly, BC is a truly model of the circular
integrated into diverse food matrices, thereby adding economy in action—reducing waste, generating value, and
nutritional value while maintaining consumer satisfaction. promoting sustainability in the seafood resources. With ongoing
research and technological advances, BC is poised to play a
Technologies and Innovations in ‘Biocalcium’ leading role in enhancing functional foods and nutraceuticals
Production from seafood by-products.
Due to certain limitations of BC, particularly its low solubility
and bioavailability, extraction and processing methods have
been continuously developed to produce BC with desired
properties, especially for use as a potential functional Service Info C001
ingredient. More Information

22 FOOD FOCUS THAILAND NOV 2025

24/10/2568 BE 16:26
18-22_Special Focus_PSU.indd 22
18-22_Special Focus_PSU.indd 22 24/10/2568 BE 16:26