AI Article Synopsis
- - The review discusses liposomes, detailing their structure, components, and how factors like stability and preparation methods affect their use in food applications.
- - It emphasizes the importance of phospholipids and modulators in creating liposomes of specific sizes and structures that can improve food value by delivering functional substances.
- - The review calls for further research on lecithin properties and advancing cost-effective, rapid preparation methods to enhance the market appeal and practicality of food liposomes.
Article Abstract
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.
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| http://dx.doi.org/10.1016/j.foodchem.2023.137228 | DOI Listing |
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