Function, composition, digestion, and processing and utilization of silkworm pupae oil: A review

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology Pub Date : 2023-12-17 DOI:10.1002/ejlt.202300094

Mengkai Zhai, Weifei Wang, Yuxiao Zou, Sentai Liao, Siyuan Wang, Lixia Mu

引用次数: 0

Abstract

Silkworm pupae oil (SPO) has long been a useful resource. In recent years, an increasing number of studies have shown the valuable physiological effects of this oil, and functional oil products with health benefits can be developed using SPO. In this review, recent research on the physiological functions, sources, material composition, digestive characteristics, and processing and use of SPO are summarized, providing a scientific basis for the full exploitation and utilization of SPO.

Abstract Image

查看原文本刊更多论文

蚕蛹油的功能、成分、消化和加工利用：综述

蚕蛹油（SPO）一直是一种有用的资源。近年来，越来越多的研究表明这种油具有宝贵的生理功效，利用 SPO 可以开发出有益健康的功能性油产品。本综述对蚕蛹油的生理功能、来源、物质组成、消化特性、加工利用等方面的最新研究进行了总结，为充分开发和利用蚕蛹油提供了科学依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

European Journal of Lipid Science and Technology 工程技术-食品科技

CiteScore

5.50

自引率

0.00%

发文量

101

审稿时长

6-16 weeks

期刊介绍： The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).