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Updated: Apr 16, 2026
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Primary Endodermal Epithelial Cell Culture from the Yolk Sac Membrane of Japanese Quail Embryos
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Eggshell Membrane: Composition, Extraction, Functional Properties, and High-Value Applications in Functional Foods
Yaxin Zhang1,2,3,4, Zhaoxin Wen1,2,3,4, Teng Wei1,2,3,4
1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China.
Comprehensive Reviews in Food Science and Food Safety
|April 15, 2026
Summary
Eggshell membrane (ESM) is a valuable poultry by-product rich in collagen and keratin. Sustainable processing unlocks its potential as a functional ingredient in food, health, and packaging applications.
Area of Science:
- Biomaterials Science
- Food Science
- Sustainable Chemistry
Background:
- Eggshell membrane (ESM) is a poultry processing byproduct.
- ESM is rich in collagen, keratin, and glycosaminoglycans.
- ESM possesses inherent antioxidant, anti-inflammatory, and antimicrobial properties.
Purpose of the Study:
- To review the structural composition and functional properties of ESM.
- To evaluate recent advances in ESM separation and modification techniques.
- To discuss the interdisciplinary applications of ESM in food, health, and packaging.
Main Methods:
- Systematic evaluation of physical, chemical, and biological processing methods.
- Emphasis on green and sustainable approaches for ESM modification.
- Analysis of ESM's composition and bioactivities.
Main Results:
- ESM exhibits significant antioxidant, anti-inflammatory, and antimicrobial activities.
- Various sustainable methods enhance ESM extraction and functionality.
- ESM shows promise in functional foods, nutraceuticals, and active packaging.
Conclusions:
- ESM is a versatile bioresource with high-value potential.
- Sustainable processing is key to unlocking ESM's functionality.
- Further research and collaboration are needed for large-scale ESM utilization.
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