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Perspectives on lecithin from egg yolk: Extraction, physicochemical properties, modification, and applications
Feng Zhao1, Rongji Li1, Yun Liu2
1College of Food Science and Engineering, Jilin Agriculture University, Changchun, Jilin, China.
Frontiers in Nutrition
|January 23, 2023
Summary
Egg yolk lecithin offers antioxidant and protective benefits. This review examines extraction methods and their impact on lecithin
Area of Science:
- Biochemistry
- Food Science
- Nutraceuticals
Background:
- Egg yolk lecithin exhibits significant physiological activities, including antioxidant, antibacterial, and anti-inflammatory properties.
- It also provides protection for neurologic, cardiovascular, and cerebrovascular systems.
Purpose of the Study:
- To review the molecular structure, extraction methods, and functional activities of egg yolk lecithin.
- To provide a reference for future egg yolk lecithin product development.
Main Methods:
- Literature review summarizing existing research on egg yolk lecithin extraction and functionality.
- Analysis of solvent extraction and supercritical fluid extraction techniques.
Main Results:
- Extraction methods can influence the functional activity of egg yolk lecithin, a topic requiring further investigation.
- Various extraction techniques yield lecithin with diverse properties.
Conclusions:
- Understanding the relationship between extraction methods and functional activity is crucial for optimizing egg yolk lecithin products.
- Further research is needed to clarify the impact of different extraction processes on lecithin's bioactivity.
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