Mankan Erkan, Karakas Canan Yagmur, Saroglu Oznur, Mzoughi Mondher, Sagdic Osman, Karadag Ayse
Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, 34210 Istanbul, Türkiye.
Trustlife Labs Drug Research & Development Center, 34774 Istanbul, Türkiye.
Foods. 2025 Aug 26;14(17):2978. doi: 10.3390/foods14172978.
Liposomes have emerged as versatile carriers in the food industry due to their amphiphilic structure, biocompatibility, and ability to encapsulate both hydrophilic and lipophilic bioactive compounds. They offer promising benefits by enhancing the solubility and bioavailability of food ingredients such as vitamins, polyphenols, carotenoids, peptides, and omega-3 fatty acids. However, liposomes in aqueous form often suffer from poor stability, leakage of encapsulated compounds, and sensitivity to environmental conditions. To address these challenges, hybrid delivery systems have been developed by incorporating liposomes into various solid or semi-solid encapsulation matrices such as nanofibers, particles, cast films, hydrogels, and emulsions. These combinations can offer synergistic advantages, including improved structural integrity, enhanced protection during processing and storage, extended-release profiles under digestive conditions, and versatile applicability across different applications. This review comprehensively discusses liposome structure, preparation methods, and their incorporation into various encapsulation matrices, focusing exclusively on food-grade ingredients. It highlights recent advancements in hybrid liposome-based systems tailored for food applications, with an emphasis on their functional performance and delivery efficiency. Overall, these hybrid systems hold great promise for developing next-generation functional foods with improved health benefits and shelf stability.
由于其两亲结构、生物相容性以及包封亲水性和亲脂性生物活性化合物的能力，脂质体已成为食品工业中用途广泛的载体。它们通过提高维生素、多酚、类胡萝卜素、肽和ω-3脂肪酸等食品成分的溶解度和生物利用度，带来了有前景的益处。然而，水性形式的脂质体常常稳定性差、包封化合物泄漏且对环境条件敏感。为应对这些挑战，已通过将脂质体掺入各种固体或半固体包封基质（如纳米纤维、颗粒、流延膜、水凝胶和乳液）来开发混合递送系统。这些组合可提供协同优势，包括改善结构完整性、在加工和储存期间增强保护、在消化条件下的缓释特性以及在不同应用中的广泛适用性。本综述全面讨论了脂质体结构、制备方法及其掺入各种包封基质的情况，专门关注食品级成分。它突出了针对食品应用定制的基于脂质体的混合系统的最新进展，重点是其功能性能和递送效率。总体而言，这些混合系统在开发具有改善健康益处和货架稳定性的下一代功能性食品方面具有巨大潜力。
