Research Progress on the Extraction, Nutritional Composition, and Bioactivities of Silkworm Pupa Oil

doi:10.12441/spyswjs.20240319002

Home > Archive>Volume 43, Issue 11, 2024 >60-70. DOI:10.12441/spyswjs.20240319002

Research Progress on the Extraction, Nutritional Composition, and Bioactivities of Silkworm Pupa Oil
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                        10.12441/spyswjs.20240319002
                    
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Affiliation:College of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
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Abstract:

The extraction techniques, nutritional values, and bioactivities of silkworm pupa oil are key to its successful market adoption. The author summarizes the advantages and disadvantages of common extraction methods for silkworm pupa oil, and details the main nutritional and bioactive components, their respective concentrations, and functional properties. Additionally, the author discusses the bioactivities of silkworm pupa oil and its current applications in the food industry. In order to provide a theoretical foundation for its industrial production and high-value utilization in functional and healthy food sectors.

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LIU Yu, LI Hua. Research Progress on the Extraction, Nutritional Composition, and Bioactivities of Silkworm Pupa Oil[J]. Journal of Food Science and Biotechnology,2024,43(11):60-70.

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Received:March 19,2024
Revised:April 15,2024
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Online: February 21,2025
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