2022
DOI: 10.3390/foods11193017
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Liposomes as Delivery System for Applications in Meat Products

Abstract: In the meat industry, microbial contamination, and lipid and protein oxidation are important factors for quality deterioration. Although natural preservatives have been widely used in various meat products, their biological activities are often reduced due to their volatility, instability, and easy degradation. Liposomes as an amphiphilic delivery system can be used to encapsulate food active compounds, which can improve their stability, promote antibacterial and antioxidant effects and further extend the shel… Show more

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Cited by 14 publications
(7 citation statements)
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“…Increased surface area facilitates higher encapsulation of antimicrobial compounds and consequently, the higher release of the enclosed compound into the food product. Smaller liposomes are easy to diffuse, and homogeneous distribution into the food matrix can be achieved [33]. The PDI value of the liposomes on day 60 was below 0.3, indicating a homogeneous distribution of liposomes in the formulations.…”
Section: Effect Of Storage Temperature On Liposomes' Stabilitymentioning
confidence: 99%
“…Increased surface area facilitates higher encapsulation of antimicrobial compounds and consequently, the higher release of the enclosed compound into the food product. Smaller liposomes are easy to diffuse, and homogeneous distribution into the food matrix can be achieved [33]. The PDI value of the liposomes on day 60 was below 0.3, indicating a homogeneous distribution of liposomes in the formulations.…”
Section: Effect Of Storage Temperature On Liposomes' Stabilitymentioning
confidence: 99%
“…Structurally, liposomes can be categorized into multiple types. Unilamellar liposomes (ULVs) consist of a single lipid bilayer, and they can be further distinguished by their size: small unilamellar vesicles (SUVs) measuring between 20 and 100 nm, large unilamellar vesicles (LUVs) exceeding 100 nm, and giant unilamellar vesicles (GUVs) with sizes above 1000 nm [ 55 ]. On the other hand, multilamellar liposomes (MLVs) feature multiple lipid bilayers and typically have a size greater than 500 nm.…”
Section: Types Of Nanomaterialsmentioning
confidence: 99%
“…Additionally, multivesicular liposomes (MVVs) represent a specialized subcategory of multilamellar liposomes, containing smaller unilamellar vesicles within their bilayers, and they typically exceed 1000 nm in size. These vesicles can encapsulate hydrophilic agents within the aqueous core and hydrophobic agents within the lipid bilayer [ 42 , 55 ].…”
Section: Types Of Nanomaterialsmentioning
confidence: 99%
“…The film effectively inhibited bacterial growth, lipid oxidation, pH changes, and color changes in beef samples, demonstrating its potential for meat preservation. Additionally, Huang and colleagues [116] manufactured chrysanthemum essential oil encapsulated with chitosan and pectin, which reduced oil release and demonstrated sustained antibacterial activity against Campylobacter jejuni in broilers through liposomal delivery.…”
Section: Hybrid Nmsmentioning
confidence: 99%