An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical
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REVIEW ARTICLE
An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical Thirukkumar Subramani1
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Hemalatha Ganapathyswamy1
Revised: 12 March 2020 / Accepted: 17 March 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Encapsulation in packaging of food ingredients is of great interest at micro and nano levels. It is a distinct process leading to the entrapping of one substance within another material. Lipid oriented encapsulation methods are currently considered as a superior choice for encapsulation of sensitive ingredients, focusing on foods and dietary supplements of hydrophobic and hydrophilic molecules along with bioactive compounds, food ingredients supplementary systems for therapeutic purpose. Liposome and nanoliposome techniques have been widely used in food industry in nutrient enrichment and supplements. It enhances the sensory attributes and shelf life of the food product and serves as an alternative to micro encapsulation. These lipid and water oriented systems have distinguished advantages and provide higher surface area in food processing, which increases product solubility, bioavailability and permits accurate targeting of the encapsulated material to a greater extent in food and nutraceutical production. This review article focuses on nanoliposome, its preparation techniques, advantages and application of nanoliposome in food and nutraceutical process. Keywords Encapsulation Liposome preparation Nanoliposome application Food and nutraceutical
& Thirukkumar Subramani [email protected] 1
Department of Food Science and Nutrition, Community Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu 625104, India
Introduction Encapsulation systems is an excellent choice for protecting bioactive compounds and an additive in food applications. It facilitates site specific controlled release of hydrophobic or lipophilic and hydrophilic or lipophobic molecules to a food preparation system (Toniazzo et al. 2014). New functional food components promoted, require unique encapsulation technologies with low reactive activity or hazards due to reaction of oxidized components, when it reacts with other food ingredients and thereby reducing the bioavailability of components and total acceptability of the product, leading to product deterioration (Mozafari et al. 2008; Schrooyen et al. 2001). Microencapsulation is defined as the technology of packing solids, liquid and gaseous compounds in a form of miniature, sealed capsules, which can discharge their contents at a controlled rate under specific conditions (Pothakamury and Barbosa-Ca´novas 1995; Walde and Ichikawa 2001). The actives or filled spherical shaped microcapsule materials of size ranging from the sub micro to several millimeters, act as membrane, carrier, shell and matrix system (Gibbs et al. 1999; Amoabediny et al. 2018). Essentially, the shape severely influences the encapsulating material, its structure and the ingredients from
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