REVIEW ARTICLE
Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white
Xinjun Yao,
Jicheng Xu,
Benu Adhikari,
Weiqiao Lv,
Huizhi Chen,
Xinjun Yao
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
Search for more papers by this authorCorresponding Author
Jicheng Xu
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
Correspondence
Jicheng Xu, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, Anhui, China.
Email: [email protected]
Benu Adhikari, School of Science, RMIT University, Melbourne, VIC 3083, Australia.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Benu Adhikari
School of Science, RMIT University, Melbourne, Australia
Correspondence
Jicheng Xu, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, Anhui, China.
Email: [email protected]
Benu Adhikari, School of Science, RMIT University, Melbourne, VIC 3083, Australia.
Email: [email protected]
Search for more papers by this authorWeiqiao Lv
College of Engineering, China Agricultural University, Beijing, China
Search for more papers by this authorHuizhi Chen
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
Search for more papers by this authorXinjun Yao,
Jicheng Xu,
Benu Adhikari,
Weiqiao Lv,
Huizhi Chen,
Xinjun Yao
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
Search for more papers by this authorCorresponding Author
Jicheng Xu
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
Correspondence
Jicheng Xu, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, Anhui, China.
Email: [email protected]
Benu Adhikari, School of Science, RMIT University, Melbourne, VIC 3083, Australia.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Benu Adhikari
School of Science, RMIT University, Melbourne, Australia
Correspondence
Jicheng Xu, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, Anhui, China.
Email: [email protected]
Benu Adhikari, School of Science, RMIT University, Melbourne, VIC 3083, Australia.
Email: [email protected]
Search for more papers by this authorWeiqiao Lv
College of Engineering, China Agricultural University, Beijing, China
Search for more papers by this authorHuizhi Chen
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
Search for more papers by this authorAbstract
Salted duck egg yolk is often used as stuffing of food products such as mooncakes. Due to high salt content, salted duck egg white is rarely used in food production and is often discarded. However, Salted duck egg white is rich in protein, amino acids, minerals, and vitamins, which can be fully absorbed and utilized by the human body. This review presented the nutritional value of salted duck egg white, including proteins, amino acids, minerals, and vitamins. Then, the review further analyzed and summarized the application of salted duck egg white, including directly utilized without desalination, desalting utilization, enzymatic extraction of active peptides, lysozyme extraction, and application of salted duck egg white in biomaterials. Finally, the future development and utilization perspectives of salted duck egg white were proposed. This literature review may provide theoretical references for the further development and utilization of salted duck egg white.
Novelty impact statement
Salted duck egg white is rarely used in food production and is often discarded. However, Salted duck egg white is rich in nutrition. The review of nutritional value and comprehensive utilization of salted duck egg white may provide theoretical references for the further development of salted duck egg white.
CONFLICTS OF INTEREST
The authors declare no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data used to support the findings of this study are available from the corresponding author upon request.
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