Journal ArticleDOI
Liposomal Nanocapsules in Food Science and Agriculture
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TLDR
Key physicochemical properties of liposomes are introduced and competing methods for liposome production are reviewed and a detailed up-to-date summary of the emerging usage ofliposomes in the food industry as delivery vehicles of nutrients, nutraceuticals, food additives, and food antimicrobials is provided.Abstract:
Liposomes, spherical bilayer vesicles from dispersion of polar lipids in aqueous solvents, have been widely studied for their ability to act as drug delivery vehicles by shielding reactive or sensitive compounds prior to release. Liposome entrapment has been shown to stabilize encapsulated, bioactive materials against a range of environmental and chemical changes, including enzymatic and chemical modification, as well as buffering against extreme pH, temperature, and ionic strength changes. Liposomes have been especially useful to researchers in studies of various physiological processes as models of biological membranes in both eukaryotes and prokaryotes. Industrial applications include encapsulation of pharmaceuticals and therapeutics, cosmetics, anti-cancer and gene therapy drugs. In the food industry, liposomes have been used to deliver food flavors and nutrients and more recently have been investigated for their ability to incorporate food antimicrobials that could aid in the protection of food products against growth of spoilage and pathogenic microorganisms. In this review we briefly introduce key physicochemical properties of liposomes and review competing methods for liposome production. A survey of non-agricultural and food applications of liposomes are given. Finally, a detailed up-to-date summary of the emerging usage of liposomes in the food industry as delivery vehicles of nutrients, nutraceuticals, food additives, and food antimicrobials is provided.read more
Citations
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New Developments in Liposomal Drug Delivery.
TL;DR: Bhushan S. Pattni,† Vladimir V. Chupin,‡ and Vladimir P. Torchilin study the role of phosphorous in the biosynthesis of Membrane Proteins and found that phosphorous binds to polypeptide A in a manner similar to that of polymethine.
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Review of health safety aspects of nanotechnologies in food production
Hans Bouwmeester,Susan Dekkers,M.Y. Noordam,Werner I. Hagens,A.S. Bulder,Cees de Heer,Sandra E.C.G. ten Voorde,Susan Wijnhoven,Hans J.P. Marvin,Adriënne J.A.M. Sips +9 more
TL;DR: An overview of scientific issues that need to be addressed with priority in order to improve the risk assessment of nanotechnologies and nanoparticles in food products is given.
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Chemical Preservatives and Natural Antimicrobial Compounds
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Nanoencapsulation, Nano-guard for Pesticides: A New Window for Safe Application
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Nanoencapsulation of food ingredients using lipid based delivery systems
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References
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Procedure for preparation of liposomes with large internal aqueous space and high capture by reverse-phase evaporation
TL;DR: A substantial fraction of the aqueous phase is entrapped within the vesicles, encapsulating even large macromolecular assemblies with high efficiency, and has unique advantages for encapsulating valuable water-soluble materials such as drugs, proteins, nucleic acids, and other biochemical reagents.
Journal ArticleDOI
Production of large unilamellar vesicles by a rapid extrusion procedure. Characterization of size distribution, trapped volume and ability to maintain a membrane potential
TL;DR: A technique for the rapid production of large unilamellar vesicles by repeated extrusion under moderate pressures by employing the lipophilic cation methyltriphenylphosphonium (MTPP⁺) and LUVET systems exhibiting a membrane potential in response to a transmembrane Na⁺/K⁺ gradient have been characterized.
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Liposomes : a practical approach
TL;DR: Cossins liposomes in biological systems, R.R.C.Jones and A.J.Martin physical methods of study and new liposome characterization.
Journal ArticleDOI
Preparation of liposomes of defined size distribution by extrusion through polycarbonate membranes
Fred C. Olson,C.A. Hunt,Francis C. Szoka,W.J. Vail,Demetrios Papahadjopoulos,Demetrios Papahadjopoulos +5 more
TL;DR: Liposomes of defined size and homogeneity have been prepared by sequential extrusion of the usual multilamellar vesicles through polycarbonate membranes, which can double the encapsulation efficiency of the liposome preparation.
Journal ArticleDOI
Encapsulation in the food industry: a review
TL;DR: Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization.