REVIEW ARTICLE


Natural Bioactive Compounds Loaded Eggshell Membrane from Waste Food Industry: Preparation and Characterization



Merve Deniz Köse1, Oguz Bayraktar2, *
1 Department of Chemical Engineering, Faculty of Engineering, Ege University, İzmir, Turkey;
2 Department of Bioengineering, Faculty of Engineering, Ege University, İzmir, Turkey

Article Information


Identifiers and Pagination:

Year: 2020
Volume: 2
Issue: 2
First Page: 106
Last Page: 116
Publisher ID: CNT-2-106
DOI: 10.2174/2665978601999200727103101

Article History:

Received Date: 29/04/2020
Revision Received Date: 17/06/2020
Acceptance Date: 17/06/2020
Electronic publication date: 26/07/2020

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Copyright: 2021 Bentham Science Publishers

* Address correspondence to this author at the Department of Bioengineering, Faculty of Engineering, Ege University, P.O. Box: 35100, Izmir, Turkey; Tel/Fax: +90-232-311-2283, +90-232-388-7776; E-mail: oguz.bayraktar@ege.edu.tr


Abstract

Objective: Eggshell membrane (ESM), a protein and collagen-rich membrane between the eggshell and egg white, has usually been regarded as waste and overlooked. However, its potential is now being highlighted in many industrial and technological applications. In the literature, natural bioactive compounds (NBCs) have been used together with various proteins.

Preparation and characterization methods of the eggshell and eggshell membrane are summarized

Various studies showed the utilization of eggshell membranes as an adsorbent, scaffold, wound dressing, and vascular graft. Due to the chemical composition of the eggshell membrane, its superior binding and adsorptive properties increase the stability of the bioactive compounds

This review focuses on the potential utilization of eggshell membranes as functional food and nutraceuticals.

Keywords: Biomaterial, waste, protein-polyphenol interactions, biopolymers, utilization, value-added products, health applications.