Bioactives derived from egg by-products: Preparation, health benefits, and high-value-added applications
文献类型： 外文期刊
作者： Huang, Yue 1 ; Chuang, Rui 1 ; Liu, Mengzhuo 1 ; Zhang, Huajiang 1 ; Li, Hanyu 1 ; Xu, Lina 1 ; Xia, Ning 1 ; Xiao, Chaogeng 2 ; Rayan, Ahmed M. 3 ; Ghamry, Mohamed 4 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
2.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China
3.Suez Canal Univ, Fac Agr, Food Technol Dept, Ismailia 41522, Egypt
4.Benha Univ, Fac Agr, Food Technol Dept, Moshtohor 13736, Egypt
关键词： Egg by-products; Bioactives; Health benefits; Valorization; Sustainable development
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 480 卷
页码：
收录情况： SCI
摘要： Eggs are widely known for their rich nutritional profile, resulting in the production of numerous egg by-products. Recycling of egg by-products has become a key for achieving sustainable development. This work reviews recent advances on preparation of bioactives derived from egg by-products and their health benefits from the perspective of by-product valorization. Meanwhile, the potential for high-value-added applications of egg byproducts is discussed. Egg by-products contain bioactives (proteins, minerals, glycosaminoglycans, and bioactive peptides) with various health benefits, including antioxidant, anti-inflammatory, metal ion-chelating, and protective activity against metabolic syndrome, but mechanisms behind these phenomena are still unclear. Therefore, combination of multiple models and multiple omics to reveal functional mechanisms of the bioactives is imperative, and further clinical trials are necessary to evaluate their bioaccessibility. Additionally, research on the product formulation based on egg by-products or their derived bioactives could expand the valorization of the by-products and contribute to global sustainable development.
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