Food liposomes: Structures, components, preparations, and applications.

Liposomes Phospholipids Food Lecithins
Lecithin Liposome Liposome preparation Marketability Modulator Phospholipid

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Jan 2024
Historique:
received: 27 04 2023
revised: 15 08 2023
accepted: 19 08 2023
medline: 18 9 2023
pubmed: 27 8 2023
entrez: 26 8 2023
Statut: ppublish

Résumé

This review explores liposomes, focusing on their structure, components, the characteristics influencing their stability and applicability in foods, and preparation methods. The role of phospholipids and liposome modulators in preparing liposomes of desired structure and size is emphasized. The potential of liposomes to enhance food value through liposomal encapsulation and delivery of functional substances is reviewed. Conventional and advanced liposome preparation methods are reviewed, underscoring their impact on the marketability of liposomes. The review highlights the need for research into lecithin properties and modulators that enhance liposome stability. The need to develop cost-effective and rapid liposome preparation methods is identified as a key factor in improving the marketability of food liposomes and promoting their use in foods.

Identifiants

DOI: 10.1016/j.foodchem.2023.137228 PMID: 37633138
pubmed: 37633138
pii: S0308-8146(23)01846-0
doi: 10.1016/j.foodchem.2023.137228
pii:
doi:

Substances chimiques

Liposomes 0
Phospholipids 0
Lecithins 0

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

137228

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Changhoon Chai (C)

Department of Applied Animal Science, Kangwon National University, Chuncheon-si 24341, Republic of Korea. Electronic address: chchai@kangwon.ac.kr.

Jinhyung Park (J)

Department of Applied Animal Science, Kangwon National University, Chuncheon-si 24341, Republic of Korea.

Articles similaires

A temperature-sensitive metabolic valve and a transcriptional feedback loop drive rapid homeoviscous adaptation in Escherichia coli.

Loles Hoogerland, Stefan Pieter Hendrik van den Berg, Yixing Suo et al.
1.00
Escherichia coli Membrane Fluidity Temperature Escherichia coli Proteins Fatty Acids

Toward understanding lipid reorganization in RNA lipid nanoparticles in acidic environments.

Adiran Garaizar, David Díaz-Oviedo, Nina Zablowsky et al.
1.00
Nanoparticles Molecular Dynamics Simulation Hydrogen-Ion Concentration Lipids SARS-CoV-2

Exploring the photosensitizing potential of Nanoliposome Loaded Improved Toluidine Blue O (NLITBO) Against Streptococcus mutans: An in-vitro feasibility study.

Swagatika Panda, Lipsa Rout, Neeta Mohanty et al.
1.00
Streptococcus mutans Tolonium Chloride Photosensitizing Agents Liposomes Anti-Bacterial Agents

Roseobacter sinensis sp. nov., a marine bacterium capable to synthesize arachidonic acid.

Hong-Chuan Wang, Meng-Han Huang, Dan-Yuan Guo et al.
1.00
Roseobacter Phylogeny RNA, Ribosomal, 16S Seawater Base Composition

Classifications MeSH

questionsmedicales.fr › Technologie, industrie et agriculture › Produits manufacturés › Matériaux biomimétiques › Membrane artificielle › Liposomes › Food liposomes: Structures, components,...
questionsmedicales.fr › Lipides › Lipides membranaires › Phospholipides › Food liposomes: Structures, components,...
questionsmedicales.fr › Aliments et boissons › Aliments › Food liposomes: Structures, components,...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Lécithines › Food liposomes: Structures, components,...