Calcium Carbonate from Eggshell Nanosuspension preparation by Bead Mill Method and its Antacid and Antibacterial activities

Calcium carbonate from eggshells (CCE) can be a good source of calcium because it contains little heavy metal, is a good absorbent, and is inexpensive. The function of calcium carbonate from eggshells can be enhanced by the nanosizing process, which improves the physicochemical properties of calcium carbonate. This research aims to determine the type of stabilizer (steric barrier) that is suitable for calcium carbonate isolate and then to make the nanosuspension using the bead mill method by varying the process parameters and testing its acid-neutralizing capacities and antibacterial activity. The method of this research is the screening of steric stabilizers (Tween 80, PVA, PEG 400, PEG 2000, PEG 6000, and PEG 2,000,000) for CCE colloidal particles. It is possible to produce CCE nanosuspension more efficiently by changing the process parameters, such as milling time (2, 4, and 8 hours), CCE suspension concentration (1%, 5%, and 10%), and bead size (0.18mm, 0.6mm, 0.08 mm, and 0.08:0.18mm 1:1). Particle size, polydispersity index, and zeta potential of CCE nanosuspension were optimally evaluated as parameters. Evaluating the accelerated stability, antibacterial, and acid-neutralizing characteristics of CCE nanosuspension comparisons between all tests and calcium carbonate from commercial sources (CCC). The results showed that a good steric stabilizer for stabilizing CCE colloidal particles is PVA, among other steric stabilizers. CCE can be made into nanosuspension using the bead mill method, and the optimal process parameters are 2 hours of milling time, 5% CCE suspension concentration, and 0.18mm bead size. The particle size of CCE nanosuspension was 335±44nm, with a polydispersity index of 0.337 ± 0.14 and a zeta potential of -9.3±3.4 mV. The acid-neutralizing capacity of the CCE nanosuspension (20±0.71mEq) was greater (p<0.05) than the micro-suspension (15.8±0.50mEq), but slightly smaller (p<0.05) than the CCC nanosuspension (21.6±0.32mEq). The isolate nanosuspension had antibacterial activity against S. aureus (inhibition diameter 12.2±0.3mm) and E. coli (12.8±0.8mm), but the activity was slightly smaller (p<0.05) when compared to CCC nanosuspension (S. aureus, 16.2±1.0mm; E. coli, 15.1±0.6mm). The bead mill technique could potentially be utilized to create nanosuspensions of CCE. In comparison to micro-suspension, the CCE nanosuspension exhibits higher antacid-neutralizing capability and antibacterial activity.