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Review
. 2023 Jan 6:9:1082671.
doi: 10.3389/fnut.2022.1082671. eCollection 2022.

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

Feng Zhao  1 , Rongji Li  1 , Yun Liu  2 , Haiyan Chen  3   4
Affiliations
Review

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

Feng Zhao et al. Front Nutr. .

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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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Process of leclithin by drying egg yolk powder as a raw solvent.
Figure 2
Figure 2
Supercritical extraction equipment.
Figure 3
Figure 3
Physiologic function activity of egg yolk lecithin.
See this image and copyright information in PMC

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