Current Demands for Food-Approved Liposome Nanoparticles in Food and Safety Sector

Abstract

Safety of food is a noteworthy issue for consumers and the food industry. A number of complex challenges associated with food engineering and food industries, including quality food production and safety of the food through effective and feasible means can be explained by nanotechnology. However, nanoparticles have unique physicochemical properties compared to normal macroparticles of the same composition and thus could interact with living system in surprising ways to induce toxicity. Further, few toxicological/safety assessments have been performed on nanoparticles, thereby necessitating further research on oral exposure risk prior to their application to food. Liposome nanoparticles are viewed as attractive novel materials by the food and medical industries. For example, nanoencapsulation of bioactive food compounds is an emerging application of nanotechnology. In several food industrial practices, liposome nanoparticles have been utilized to improve flavoring and nutritional properties of food, and they have been examined for their capacity to encapsulate natural metabolites that may help to protect the food from spoilage and degradation. This review focuses on ongoing advancements in the application of liposomes for food and pharma sector.

Strategies to Encapsulate the Staphylococcus aureus Bacteriophage phiIPLA-RODI

“…It is worth noting that nanovesicles are considered to have a promising future in the food industry. Indeed, several commercialized liposome products have already been approved for different applications including food supplements and food preservatives as well as products for pathogen and pesticide detection [ 53 ].…”

Cryo-EM sample preparation method for extremely low concentration liposomes

“…encapsulate therapeutic agents for cancer therapy (Børresen et al, 2018;Yuba, 2018;Zununi Vahed et al, 2017) and for neurological diseases (Vieira and Gamarra, 2016)), food industries (e.g. encapsulate bioactive food compounds to improve flavoring and nutritional properties or protect the food from spoilage and degradation (Shukla et al, 2017) ) and cosmetics (e.g. as carriers of vitamins (Mozafari, 2005;Shashi et al, 2012).…”

Liposome-Based Bioassays

“…This phenomenon is thought to be related to the critical micelle concentration (CMC), defined as the concentration of lipids in hydrophilic solvents above which lipids form vesicles or micelles, rather than remaining soluble in their monomeric form. It is thought that liposome formation in the lipid-in-water suspension originates from the bilayer fragmentation with subsequent self-closure of bilayered fragments [ 16 ]. In short, liposomes can be defined as artificial lipid-based bilayered vesicles.…”