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

Feng Zhao; Rongji Li; Yun Liu; Haiyan Chen; Haiyan Chen

doi:10.3389/fnut.2022.1082671

Frontiers in Nutrition (Jan 2023)

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

Feng Zhao,
Rongji Li,
Yun Liu,
Haiyan Chen,
Haiyan Chen

Affiliations

Feng Zhao: College of Food Science and Engineering, Jilin Agriculture University, Changchun, Jilin, China
Rongji Li: College of Food Science and Engineering, Jilin Agriculture University, Changchun, Jilin, China
Yun Liu: College of Life Sciences, Beijing University of Chemical Technology, Beijing, China
Haiyan Chen: College of Food Science and Engineering, Changchun Sci-Tech University, Changchun, Jilin, China
Haiyan Chen: College of Pharmacy, Changchun University of Chinese Medicine, Changchun, Jilin, China

DOI: https://doi.org/10.3389/fnut.2022.1082671
Journal volume & issue: Vol. 9

Abstract

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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.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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Abstract

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