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Related Experiment Video

Updated: Sep 12, 2025

Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
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Liposomal Encapsulation in Food Systems: A Review of Formulation, Processing, and Applications.

Muhammad Abdul Rahim1, Hamdy A Zahran2, Hafiza Madiha Jaffar3

  • 1Department of Food Science & Nutrition, Faculty of Medicine and Allied Health Sciences Times University Multan Pakistan.

Food Science & Nutrition
|August 6, 2025
PubMed
Summary

Liposomal encapsulation protects food bioactives, with thermodynamic factors and chemical composition influencing stability and delivery. Understanding these properties is key for functional food development and preservation.

Keywords:
food applicationfreeze‐dryingliposomal encapsulationrheological propertiesspray‐drying

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Biochemistry

Background:

  • Liposomal encapsulation is vital for protecting and delivering bioactive compounds in food.
  • Thermodynamic factors significantly impact liposome structure and function.

Purpose of the Study:

  • To review the influence of thermodynamic factors and chemical composition on liposomes in food applications.
  • To explore how liposome properties affect encapsulation efficiency, stability, and functionality.

Main Methods:

  • Analysis of liposome bilayers (large unilamellar and multilamellar vesicles).
  • Focus on chemical composition (hydrophobic tails, sterols) and phase transitions.
  • Evaluation of rheological characteristics and stabilization techniques like spray-drying and freeze-drying.

Main Results:

  • Liposome chemical composition, including phospholipids and stabilizers, dictates mechanical and rheological properties.
  • Membrane rigidity (from saturated lipids or cholesterol) impacts structural integrity.
  • Flexible membranes enhance encapsulation of large or fragile bioactives.

Conclusions:

  • Liposomal encapsulation is increasingly demanded in the food industry for preservation and functional ingredient delivery.
  • Key challenges and future research directions in liposomal food technology were addressed.