Food ingredients encapsulation using nanoliposome technology: a review study

  • Maral Neyestani Department of Environmental Health Engineering, School of Public Heath, Tehran University of Medical Sciences, Tehran, Iran
  • Nabi Shariatifar ORCID Mail Department of Environmental Health Engineering, School of Public Heath, Tehran University of Medical Sciences, Tehran, Iran
Keywords:
Nanoliposomes, Encapsulation, Controlled release, Nutraceuticals, Food ingredient

Abstract

The nanoliposome is a microscopic vesicle containing a phospholipid bilayer that surrounds a fluid space. The thickness of this bilayer lipid is usually between 3 and 6 nm, but the liposomes formed from them can have a diameter between 50 nm to 50 μm. Their unique properties have led to numerous applications in several scientific and technological fields. Nanoliposomes can cause controlled release of various biologically active agents, including food components and nutraceuticals at the right place and time. Therefore, nano-liposomes can increase the cellular uptake of encapsulated materials and increase their effectiveness. Food additives such as vitamins, enzymes, synthetic and natural antioxidants, synthetic and natural antibacterial, etc. can be converted to stable materials using nanoliposomes. As a result, this article reviews various aspects of nanoliposomes, including existing preparation techniques, and their various applications in food industry technology.
Published
2020-12-26
How to Cite
1.
Neyestani M, Shariatifar N. Food ingredients encapsulation using nanoliposome technology: a review study. J Food Safe & Hyg. 5(4):182-195.
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Section
Review Article(s)