Authors

Nanhai Xiao; Yao Yao; Xi Huang; Weng He; Na Wu; Minsheng Xu; Huaying Du; Yan Zhao; Yonggang Tu

Abstract

In this article, the use of egg by-products for the development of new value-added ingredients is reviewed. Protein extraction and enzymatic hydrolysis were the main technologies used. In addition, the fact was found that the eggshell membrane could accelerate healing and improve facial skin of healthy people for 12 weeks.

Relevance for the Red Tecnomifood

The article not only brings together a conclusion on the functional properties of an ingredient, but also shows how the search for beneficial extracts can be developed through the valorization of by-products or waste as a strategy that combines sustainability and the search for a healthy diet.