Structural characterization and antibacterial activity of pearl oyster (Pinctada maxima) shell as affected by calcination temperature

The effect of calcination temperatures (700, 900 and 1100 °C for 5 h) on structural characteristic and antibacterial activity of calcined pearl oyster (Pinctada maxima) shell were investigated. Yield of calcined powders (CP) were found in the range of 54.27–93.87 %. Calcium element and whiteness in...

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Bibliographic Details
Published in:Journal of agriculture and food research 2025-03, Vol.19, p.101551, Article 101551
Main Authors: Yarnpakdee, Suthasinee, Senphan, Theeraphol, Karnjanapratum, Supatra, Jaisan, Chalalai, Wangtueai, Sutee
Format: Article
Language:English
Subjects:
Antibacterial activity
CaCO3
Calcination
CaO
Pearl oyster shell
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Summary:The effect of calcination temperatures (700, 900 and 1100 °C for 5 h) on structural characteristic and antibacterial activity of calcined pearl oyster (Pinctada maxima) shell were investigated. Yield of calcined powders (CP) were found in the range of 54.27–93.87 %. Calcium element and whiteness in color of CP significantly increased as calcination temperature increased (P 
ISSN:2666-1543
2666-1543
DOI:10.1016/j.jafr.2024.101551