2. Academic Validation
  3. Perspectives on lecithin from egg yolk: Extraction, physicochemical properties, modification, and applications

Perspectives on lecithin from egg yolk: Extraction, physicochemical properties, modification, and applications

  • Front Nutr. 2023 Jan 6:9:1082671. doi: 10.3389/fnut.2022.1082671.
Feng Zhao 1,  Rongji Li 1,  Yun Liu 2,  Haiyan Chen 3 4
Affiliations

Affiliations

  • 1 College of Food Science and Engineering, Jilin Agriculture University, Changchun, Jilin, China.
  • 2 College of Life Sciences, Beijing University of Chemical Technology, Beijing, China.
  • 3 College of Food Science and Engineering, Changchun Sci-Tech University, Changchun, Jilin, China.
  • 4 College of Pharmacy, Changchun University of Chinese Medicine, Changchun, Jilin, China.
PMID: 36687715 DOI: 10.3389/fnut.2022.1082671
Abstract

Egg yolk lecithin has physiological activities as an antioxidant, Antibacterial, anti-inflammatory, and neurologic, cardiovascular, and cerebrovascular protectant. There are several methods for extracting egg yolk lecithin, including solvent extraction and supercritical extraction. However, changes in extraction methods and functional activity of egg yolk lecithin are a matter of debate. In this review we summarized the molecular structure, extraction method, and functional activity of egg yolk lecithin to provide a good reference for the development of egg yolk lecithin products in the future.

Keywords

biological modification; egg yolk lecithin; food nutrient; metabolism emulsion; review.

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