Nanoliposomes are a form of vector used both in the pharmaceutical and food industries. In food industry, these lipid nanostructures are incorporated during the manufacturing process of food products, primarily to improve texture, flavors and for food preservation. Because of their natural lipid composition, and their ability to encapsulate both hydrophobic and hydrophilic compounds, nanoliposomes represent an interesting form of carrier for bioactive molecules. Encapsulation in these lipid-based vectors of molecules known for their beneficial effects on certain organs or tissues can be envisaged in nutraceutical applications to create functional foods designed for disease prevention. To achieve this objective, however, it is necessary to control certain parameters during preparation and storage of nanoliposomes to ensure optimal digestibility and bioavailability. Indeed, challenges still exist to ensure the stability of nanoliposomes during storage, as well as following ingestion. Many preparation techniques are available, but the oxidative nature of lipids and their phase...

You do not currently have access to this content.