ICAR - Central Institute of Fisheries Technology, Cochin, Kerala, 682029, India.
International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
Compr Rev Food Sci Food Saf. 2021 Mar;20(2):1280-1306. doi: 10.1111/1541-4337.12725.
Liposomes play a significant role in encapsulation of various bioactive compounds (BACs), including functional food ingredients to improve the stability of core. This technology can be used for promoting an effective application in functional food and nutraceuticals. Incorporation of traditional and emerging methods for the developments of liposome for loading BACs resulted in viable and stable liposome formulations for industrial applications. Thus, the advance technologies such as supercritical fluidic methods, microfluidization, ultrasonication with traditional methods are revisited. Liposomes loaded with plant and animal BACs have been introduced for functional food and nutraceutical applications. In general, application of liposome systems improves stability, delivery, and bioavailability of BACs in functional food systems and nutraceuticals. This review covers the current techniques and methodologies developed and practiced in liposomal preparation and application in functional foods.
脂质体在包封各种生物活性化合物（BAC）方面发挥着重要作用，包括功能性食品成分以提高核心的稳定性。该技术可用于促进功能性食品和营养保健品的有效应用。结合传统和新兴的方法来开发用于负载 BAC 的脂质体，得到了适合工业应用的可行且稳定的脂质体配方。因此，重新审视了诸如超临界流体制备方法、微流化处理、超声处理等先进技术与传统方法相结合。已经介绍了负载植物和动物 BAC 的脂质体在功能性食品和营养保健品中的应用。一般来说，脂质体系统的应用提高了功能性食品系统和营养保健品中 BAC 的稳定性、传递和生物利用度。本综述涵盖了在功能性食品中制备和应用脂质体方面所开发和实践的当前技术和方法。
