Liposomes: a promising delivery system for active ingredients in food and nutrition
Noor Akram, Muhammad Afzaal, Farhan Saeed, Yasir Abbas Shah, Zargham Faisal, Aasma Asghar +6 more
International Journal of Food Properties
Abstract
The target delivery of sensitive components to get the intended benefits is a challenge for the global food industry. One of the principal strategies used to boost individualized absorptivity, nutrient stability, and enhanced food quality is the application of liposomal systems in the food industry, which allows controlled release of bioactive compounds. Lipid-oriented encapsulation strategies such as liposomes are superior for encapsulating sensitive components, increasing product solubility and bioavailability, and accurately targeting encapsulated content in food and nutraceutical production. In this review, the nature, composition, and different methodologies for the preparation of liposomes, such as the Bangham Method, ethanol injection method, microfluidic channel method, and freeze-drying method summarized. Moreover, the crucial role of liposomes in delivering sensitive bioactive compounds to cure different health maladies has been emphasized.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
liposomes increase product solubility and bioavailability
“increasing product solubility and bioavailability”
liposomes target encapsulated content in food and nutraceutical production
“accurately targeting encapsulated content in food and nutraceutical production”
liposomes allow controlled release of bioactive compounds
“liposomal systems in the food industry, which allows controlled release of bioactive compounds.”