Abstract
Liposomes are spherical vesicles formed by hydration of surfactants such as phospholipids as blended in an aqueous medium subject to low shear forces. These carriers are simultaneously capable of carrying hydrophilic and hydrophobic ingredients and due to being composed of food-grade components in their formulations; they also feature targetability and biocompatibility, along with protection and release of food bioactive materials. Although low stability, rapid release, and production difficulty are among the disadvantages of these nanocarriers, the characteristics of such delivery systems differ depending on the constituents' compositions, production conditions, core composition, and maintenance conditions. These nanocarriers are of great importance and efficiency in encapsulation of various kinds of bioactive compounds, for enrichment of various food formulations and manufacturing of functional products. Considering the merits of this type of delivery systems, the present chapter investigates various useable compounds, production methods, stability enhancement mechanisms and structure modifications, different loaded bioactive compounds, and application of nanoliposomes in manufacturing health promoting and functional food products.
| Original language | English |
|---|---|
| Title of host publication | Lipid-Based Nanostructures for Food Encapsulation Purposes |
| Subtitle of host publication | Volume 2 in the Nanoencapsulation in the Food Industry series |
| Publisher | Elsevier |
| Pages | 347-404 |
| Number of pages | 58 |
| ISBN (Electronic) | 9780128156735 |
| ISBN (Print) | 9780128156742 |
| DOIs | |
| Publication status | Published - 1 Jan 2019 |
| Externally published | Yes |
Keywords
- Delivery
- Encapsulation
- Food bioactives
- Nanoliposomes
- Release