Shukla Shruti, Haldorai Yuvaraj, Hwang Seung Kyu, Bajpai Vivek K, Huh Yun Suk, Han Young-Kyu
Department of Energy and Materials Engineering, Dongguk University, Seoul, South Korea.
Department of Nanoscience and Technology, Bharathiar University, Coimbatore, India.
Front Microbiol. 2017 Dec 5;8:2398. doi: 10.3389/fmicb.2017.02398. eCollection 2017.
Safety of food is a noteworthy issue for consumers and the food industry. A number of complex challenges associated with food engineering and food industries, including quality food production and safety of the food through effective and feasible means can be explained by nanotechnology. However, nanoparticles have unique physicochemical properties compared to normal macroparticles of the same composition and thus could interact with living system in surprising ways to induce toxicity. Further, few toxicological/safety assessments have been performed on nanoparticles, thereby necessitating further research on oral exposure risk prior to their application to food. Liposome nanoparticles are viewed as attractive novel materials by the food and medical industries. For example, nanoencapsulation of bioactive food compounds is an emerging application of nanotechnology. In several food industrial practices, liposome nanoparticles have been utilized to improve flavoring and nutritional properties of food, and they have been examined for their capacity to encapsulate natural metabolites that may help to protect the food from spoilage and degradation. This review focuses on ongoing advancements in the application of liposomes for food and pharma sector.
食品安全性是消费者和食品行业值得关注的问题。与食品工程和食品行业相关的一些复杂挑战，包括通过有效可行的手段进行优质食品生产和保障食品安全，都可以用纳米技术来解释。然而，与相同成分的普通大颗粒相比，纳米颗粒具有独特的物理化学性质，因此可能以惊人的方式与生物系统相互作用，从而产生毒性。此外，针对纳米颗粒的毒理学/安全性评估很少，因此在将其应用于食品之前，有必要进一步研究口服暴露风险。脂质体纳米颗粒被食品和医药行业视为有吸引力的新型材料。例如，生物活性食品化合物的纳米包封是纳米技术的一种新兴应用。在一些食品工业实践中，脂质体纳米颗粒已被用于改善食品的调味和营养特性，并且人们已经研究了它们封装天然代谢物的能力，这些天然代谢物可能有助于防止食品变质和降解。本综述重点关注脂质体在食品和制药领域应用的最新进展。
