Food industrial waste-based calcium oxide nanoparticles: a sustainable material from eggshells for futuristic applications

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ABSTRACT This research introduces a novel wet-chemical synthesis technique for producing calcium oxide (CaO) nanoparticles from eggshell waste using acetic acid, ethylene diamine tetraacetic acid, and sodium hydroxide. This technology, unlike conventional calcination methods, overcomes high temperatures, reduces energy consumption, and produces nano-CaO with improved homogeneity. The yielded nanoparticles were evaluated using Fourier transform infrared spectroscopy, UV??Visible spectroscopy, X-ray diffraction, transmission electron spectroscopy, elemental analysis, thermal analysis, and surface roughness studies. FTIR analysis confirmed the presence of CaO along with small carbonate and organic remnants, whereas XRD revealed a crystallite size of 60.87 nm and a crystallinity index of 34.12%. TEM scans showed primarily spherical nanoparticles measuring 40??200 nm, with an average size of approximately 147.8 nm, corroborated by AFM roughness measurements (Ra = 13.08 nm). Thermal investigation indicated that the material maintained stability above , aligning with the breakdown of CaCO3 into CaO. The findings suggest that CaO nanoparticles derived from eggshells are advantageous for applications in cementitious composites, water treatment, pharmaceuticals, and polymer fillers, with potential for further optimization to enhance purity and yield.

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