Synergistic Integration of Liposomes with Emerging Technologies for Food Applications

Area of Science:

• Food Science
• Biotechnology
• Sustainable Chemistry

Background:

• Food by-products are rich sources of bioactive compounds and structural lipids.
• These compounds possess antioxidant and antimicrobial properties crucial for food preservation.
• Direct incorporation of bioactives is limited by sensitivity to environmental factors.

Purpose of the Study:

• To review advances in liposome formulations using food by-products.
• To explore combinations of liposomes with other technologies for enhanced food preservation.
• To highlight the role of these strategies in sustainability and the circular economy.

Main Methods:

• Liposomal encapsulation of bioactive compounds from food by-products.
• Integration of liposomes with edible coatings, films, electrospinning, and cyclodextrins.
• Review of recent literature on these combined technologies.

Main Results:

• Liposomal encapsulation protects bioactives, improves bioavailability, and enables controlled release.
• Combining liposomes with other technologies significantly enhances food shelf-life and safety.
• Utilizing food by-products for liposome formulation aligns with circular economy principles.

Conclusions:

• Liposomes derived from food by-products are a sustainable approach for bioactive compound delivery.
• Synergistic combinations of liposomes with other technologies offer advanced food preservation solutions.
• This review provides insights into developing functional foods and improving food safety through innovative encapsulation strategies.