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

Content Provider	Springer Nature Link
Author	Chen, Yu Chun Lin, Chun Lan Li, Chih Ting Hwang, Deng Fwu
Copyright Year	2015
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.
Starting Page	787
Ending Page	794
Page Count	8
File Format	PDF
ISSN	09199268
Journal	Fisheries Science
Volume Number	81
Issue Number	4
e-ISSN	14442906
Language	English
Publisher	Springer Japan
Publisher Date	2015-06-09
Publisher Place	Tokyo
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Fishery waste Oyster Hard clam Sea urchin Calcination Antibacterial activity Fish & Wildlife Biology & Management Freshwater & Marine Ecology Food Science
Content Type	Text
Resource Type	Article
Subject	Aquatic Science

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