Title : NanoLiposome (Nanolipid structure vesicles) for functional food and nutraceuticals
Abstract:
Particularly in developing countries, millions of people have limited access to dietary supplements and fortified foods. Consequently, they suffer from micronutrient deficiencies, which lead to a wide range of health problems. The most important solution to improving food security is to use advanced technologies in production. Nanoliposome technology is used for various applications including the production of functional foods, nutraceuticals, and liposome- based formulations, which can be an ideal technique for delivering lipophilic bioactive compounds, vitamins, minerals, and phytochemicals. Liposomes are spherical lipid vesicles (typically with a particle size of 50-500 nm) formed from one or more lipid bilayers, resulting of emulsification. Liposomes have a continuous, closed bilayer structure, that is composed mostly of lipid molecules, phospholipids, and lecithin. Nanoliposomes (lipid nanovesicles) are typically prepared with the help of toxic organic solvents such as methanol and chloroform and in the presence or absence of cholesterol. In new studies, our team has taken steps from green, simple, and industrial methods with food-grade biocompatible compounds to introduce these liposomes as safe additives for the development of functional foods and nutraceuticals to the food and nutritional industries.
