| ABSTRACT
Liposomes are attractive encapsulation systems that provide enhanced
stability of encapsulated materials against a range of environmental,
enzymatic, and chemical stresses, including the presence of enzymes or
reactive chemicals, and exposure to extreme pH, temperature, and ionic
strength changes. Liposomes have been widely used in the
pharmaceutical and food industries because of their biocompatibility,
biodegradability, absence of toxicity, small size, and ability to carry a wide
variety of bioactive compounds due to the amphiphilicity of the
phospholipid encapsulating material. In the food industry, liposomes have
recently been used to deliver different functional compounds in food
systems. In this paper, the food application of liposomes and
nanoliposomes as emerging carrier vehicles of vitamins, enzymes, food
antimicrobials, essential oils, and polyphenols is discussed in detail. |