From Nutrition to Innovation: Biomedical Applications of Egg Components

Egg components, including eggshell, eggshell membrane, egg white, and egg yolk, are being explored for their biomedical applications due to their biocompatibility and unique properties. Eggshells are used in bone tissue engineering for their calcium content, while eggshell membranes offer antimicrobial properties for wound healing. Egg white's gelation abilities make it suitable for drug delivery and biosensing, and egg yolk's lipids and antibodies are being investigated for diagnostic and therapeutic uses. The review discusses the benefits and limitations of these components and identifies research gaps for future development in biomedical engineering.