Encapsulation of Food Ingredients Using Nanoliposome Technology

Abstract

Nanoliposomes are microscopic vesicles composed of phospholipid bilayers entrapping one or more aqueous compartments. Their unique properties have triggered numerous applications in several scientific and technological fields. Nanoliposomes can provide controlled release of various bioactive agents, including food ingredients and nutraceuticals, at the right place and the right time. Therefore, they increase the effectiveness and cellular uptake of the encapsulated material. Reactive, sensitive, or volatile additives (vitamins, enzymes, antioxidants, slimming agents, etc.) can be turned into stable ingredients using nanoliposomes. This article reviews various aspects of nanoliposomes including currently available preparation methods, and their application in food technology.