Encapsulation of food ingredients using nanoliposome technology
Yükleniyor...
Dosyalar
Tarih
2008
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Nanoliposomes are microscopic vesicles composed of phospholipid bilayers entrapping one or more aqueous compartments. Their unique properties have triggered numerous applications in several scientific and technological fields. Nanoliposomes can provide controlled release of various bioactive agents, including food ingredients and nutraceuticals, at the right place and the right time. Therefore, they increase the effectiveness and cellular uptake of the encapsulated material. Reactive, sensitive, or volatile additives (vitamins, enzymes, antioxidants, slimming agents, etc.) can be turned into stable ingredients using nanoliposomes. This article reviews various aspects of nanoliposomes including currently available preparation methods, and their application in food technology.
Açıklama
Anahtar Kelimeler
Liposomes, Nanoliposomes, Encapsulation, Controlled Release, Nutraceuticals, Food Supplements, Heating Method, Mozafari Method, Microfluidization
Kaynak
International Journal Of Food Properties
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
11
Sayı
4
