Liposomal Coating Technology and Food Applications

Abstract

The word "liposome" is derived from the combination of the words 'lipos' (fat) and 'soma' (structure or body). Liposomes are spherical structures composed of surfactants (mostly phospholipids) that can spontaneously form bilayers in aqueous solutions, with two molecular layers where non-polar groups face each other. The diameter of liposomes can vary between 20 nm and 20 μm.

Liposome structures can consist of small and large unilamellar structures or multilamellar structures. In fact, some liposomes can be composed of spherical structures containing multiple multilayers.

Liposomes can be produced by various methods. Traditional production methods include thin film rehydration, detergent removal, injection, heating, and sonication. Each of these methods comes with its own advantages and disadvantages.

There are four common and important stages in the preparation of liposomes: drying of lipids dissolved in an organic solvent, exposing the lipid to an aqueous environment, purifying the formed liposome, and analyzing the final product.

Liposomes are used in the food industry for the transport and controlled release of bioactive substances. This ensures that these components reach the targeted areas in the digestive system and increases their effectiveness. Encapsulation of functional components within liposomes enhances the stability of these substances, reduces their interaction with the environment, and preserves their effectiveness for longer in environments that could lead to degradation, thereby extending shelf life through natural components. Liposomes can mask unwanted tastes and odors in some foods, providing a more pleasant consumption experience. Additionally, liposome technology increases the bioavailability and storage performance of vitamins (C, D, E). Today, liposomal C and D vitamins are preferred as dietary supplements with a bioavailability rate of up to 80%.