Research progress on liposomes: Application in food, digestion behavior and absorption mechanism

Autor: Yingying Hou, Yangyi Jin, Xiankang Xu, Weilin Liu, Jianzhong Han, Yanping Wang
Rok vydání: 2020
Předmět:
Zdroj: Trends in Food Science & Technology. 104:177-189
ISSN: 0924-2244
DOI: 10.1016/j.tifs.2020.08.012
Popis: Background The application of liposomal system in food area allowing carried and controlled bioactive-molecules release has been considered one of the main strategies used to improve nutrients stability, to increase individualized absorptivity, and to enhance quality-of-food. Scope and approach The preparation methods including traditional and novel technologies and formation mechanism of liposomes are reviewed. Then we discuss how liposomes are designed and applied to alter properties for food quality improvement and nutrient-modification in dairy, beverages, meat and other products. Besides, the changes in liposomal structure and molecules bioavailability within the gastrointestinal tract, along with the cell uptake pathways of liposomes, generally employed adhesion, fusion, endocytosis, lipid exchange, and its relevant factors are emphasized. Key findings and conclusions So far, a rapidly increased achievement of liposomes in food science and nutraceuticals has already gained, and the digestion behavior and the followed absorption mechanism have been explored. For further successful development and wide use of liposomes, promising preparation approaches and safe formula in future study on food must be exploited, albeit with designing the efficacious and targeted deliver in human body.
Databáze: OpenAIRE
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