Liposomes: a promising delivery system for active ingredients in food and nutrition

The target delivery of sensitive components to get the intended benefits is a challenge for the global food industry. One of the principal strategies used to boost individualized absorptivity, nutrient stability, and enhanced food quality is the application of liposomal systems in the food industry, which allows controlled release of bioactive compounds. Lipid-oriented encapsulation strategies such as liposomes are superior for encapsulating sensitive components, increasing product solubility and bioavailability, and accurately targeting encapsulated content in food and nutraceutical production. In this review, the nature, composition, and different methodologies for the preparation of liposomes, such as the Bangham Method, ethanol injection method, microfluidic channel method, and freeze-drying method summarized. Moreover, the crucial role of liposomes in delivering sensitive bioactive compounds to cure different health maladies has been emphasized.

Automated summary

The delivery of sensitive components in order to achieve desired benefits is a challenge for the global food industry. Liposomal systems, such as liposomes, are being used to enhance absorptivity, nutrient stability, and food quality by allowing controlled release of active compounds. Various methodologies for the preparation of liposomes, including the Bangham Method, ethanol injection method, microfluidic channel method, and freeze-drying method, have been summarized. The crucial role of liposomes in delivering sensitive bioactive compounds for treating different health issues has also been emphasized.