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Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
Published on: August 31, 2019
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Liposomes as Delivery System for Applications in Meat Products
Li Huang1, Wendi Teng1, Jinxuan Cao1,2
1School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Foods (Basel, Switzerland)
|October 14, 2022
Summary
Liposomes enhance natural preservatives for meat, improving stability and extending shelf life by combating microbial contamination and oxidation. This review covers liposome preparation and their application in meat preservation.
Area of Science:
- Food Science and Technology
- Biotechnology
- Materials Science
Background:
- Meat quality is compromised by microbial contamination and oxidation.
- Natural preservatives often lack stability and efficacy due to degradation.
- Effective delivery systems are needed to protect active compounds in meat.
Purpose of the Study:
- To review liposome technology for meat preservation.
- To discuss methods for liposome preparation.
- To highlight applications of liposomes and hybrid systems in extending meat shelf life.
Main Methods:
- Review of conventional and advanced liposome preparation techniques.
- Analysis of literature on liposome applications in meat preservation.
- Examination of biopolymer-liposome hybrid systems.
Main Results:
- Liposomes improve the stability of active compounds.
- Encapsulation enhances antibacterial and antioxidant properties.
- Liposomes and hybrid systems show potential for meat quality improvement.
Conclusions:
- Liposomes offer a promising delivery system for natural preservatives in meat.
- Advanced preparation techniques can optimize liposome functionality.
- Further research into biopolymer-liposome systems can advance meat preservation strategies.
