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.
Methods: Preparation and characterization methods of the eggshell and eggshell membrane are
Results: 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.
Conclusion: This review focuses on the potential utilization of eggshell membranes as functional
food and nutraceuticals.