Food chemistryAnimalsPowdersHumansBassCaco-2 Cells
Physicochemical properties, in vitro digestion and absorption of bio‑calcium powders derived from Asian seabass gills as affected by bleaching treatment.
Umesh Patil, Jirakrit Saetang, Bin Zhang, Jun Tae Kim, Soottawat Benjakul
Published: 202510.1016/j.foodchem.2025.147080
Abstract
Fish gills, typically discarded as waste, can be transformed into bio‑calcium powders (BCPs). BCPs obtained from non-bleached (BCP-NBG) and bleached Asian seabass gills (BCP-BG) were characterized. Both BCPs exhibited high ash (29.24-34.55 %) and min…
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