Nanoliposome technology for the food and nutraceutical industries

Autor: Saied Nouri Khorasani, M. Danaei, Mohammad Reza Mozafari
Rok vydání: 2018
Předmět:
Zdroj: Trends in Food Science & Technology. 79:106-115
ISSN: 0924-2244
DOI: 10.1016/j.tifs.2018.07.009
Popis: Background The word “nutraceutical” can be defined as a food substance or part of it, which provides the body with medical or health benefits, including disease prevention and therapy. Scope and approach Nutraceuticals are a natural way to achieve therapeutic outcome with minimal or no side effects. However, they are subject to degradation resulting from exposure to environmental factors such as humidity, oxygen, heat, light and extreme pH values. Nanoliposome, or nanometric bilayer phospholipid vesicle, is a very promising encapsulation technology for the nutraceutical industry. Protection of sensitive bioactive molecules, storage stability, high loading capacity, enhanced bioavailability, and sustained-release mechanism are among the advantages offered by nanoliposome technology. They can encapsulate lipophilic and hydrophilic material at the same time providing synergistic effect. This article reviews various aspects of nanoliposome technology including their main physicochemical properties, generally employed preparation methods, targeting strategies and their application in food and nutraceutical industries. Key findings and conclusions The great potential of nanoliposomes in food and nutraceutical industries is being rapidly established due to unique properties of these nanocarriers. Considering the global health problems, their utilization for effective disease prevention and health promotion is of vital importance.
Databáze: OpenAIRE
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