Application of Liposomes in Some Dairy Products

Abstract

The application of liposomes as potential carriers to deliver food components is considerably an innovative technology. While the application of liposome technology has been very limited to date, researches indicating the potential of liposomes for improving the flavor of ripened cheese using accelerated methods, the targeted delivery of functional food ingredients, the synergistic delivery of ascorbic acid and tocopherols for promoting antioxidant activity in foods, and the stabilization of minerals (such as iron) in milk have been performed. In the food industry, liposomes and nanoliposomes have been employed to encapsulate flavoring and nutritive agents, and also, they have been suitable candidates to deliver antimicrobials. In this paper, application of lipase, proteinase, nisin, and flavor-containing liposomes in products during the processing (such as cheese maturity) as well as the application of liposomes-encapsulated micronutrients (such as iron) in milk are reviewed.

Nanoliposomes and Tocosomes as Multifunctional Nanocarriers for the Encapsulation of Nutraceutical and Dietary Molecules

“…The application of tocosomes and nanoliposomes as potential carriers to encapsulate and deliver food ingredients and nutraceutical compounds is relatively an innovative technology. Studies thus far indicate the potential of carrier systems for improving the flavor of ripened cheese using accelerated methods, the targeted delivery of functional food ingredients, the synergistic delivery of tocopherols and ascorbic acid for enhancing antioxidant activities in foods, and the stabilization of minerals, such as calcium and iron, in milk and other drinks [45]. In the food, diet and nutraceutical industries, nanoliposomes and other lipidic carriers have been employed to encapsulate flavoring and nutritive agents.…”

“…The most important stage of cheese ripening process is proteolysis that changes the aroma and taste of the dairy product. Since the cheese ripening process is slow and costly, and sufficient time for the growth and activity of spoilage organisms is available, there are attempts to shorten this period by adding the flavoring agents, enzymes, texture improving components and to protect cheese against spoilage through incorporation of preservatives using encapsulation technology [45]. To minimize the maturation time and avoid bitterness and texture defects, enzyme release should be controllable and progressive.…”

Liposomes as Matrices to Hold Bioactive Compounds for Drinkable Foods: Their Ability to Improve Health and Future Prospects

“…Vitamin E is liposoluble and destroyed by UV light [17], while Vitamin C is dramatically reduced by heat treatment processes [46,49]. Thus, liposomes, which are microscopic spherical vesicles, composed of polar lipids that enclose liquid compartments within their structure and enable the encapsulation of both hydrophilic and lipophilic materials [20,22,27,49,58,60], may be a promising solution for incorporating bioactive compounds [61] into foods regardless of their affinity for water and for generating a protection over them.…”

“…The process of forming MLVs consists in mixing the lipids in ethanol, which is then removed by evaporation. Subsequently, the dry lipid film is hydrated, maintaining the temperature above the phase transition temperature of the lipid mixture [2,22,27,60]. So, these liposomes form spontaneously when the dry lipid film is hydrated with water or buffer [27,62].…”

“…Functional Food -Improve Health through Adequate Food Liposomes have been employed as potential carriers to deliver food components and have many applications in food industry including protecting sensitive ingredients, increasing the bioavailability of nutrients and confining undesirable flavors. These types of matrices have been applied as food additives and have the ability to encapsulate vitamins, antioxidants, proteins, peptides, antimicrobials, essential oils, flavors, enzymes, minerals, and fatty acids [58,60].…”