Use of liposome technology in the encapsulation of bioactive compounds - Review

• Autor(a) principal: Neves, Mateus Tomaz
• Data de Publicação: 2021
• Outros Autores: Santos, Fabio Ribeiro dos, Gonçalves, Daniele Juliana Rodrigues, Fernandes, Janaina Gonçalves, Justino, Heloisa de Fátima Mendes, Júnior, Bruno Ricardo de Castro Leite, Vieira, Érica Nascif Rufino
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Engenharia Química e Química
• Texto Completo: https://periodicos.ufv.br/jcec/article/view/13295
• topic: Bioactives; Stability; Encapsulation; Liposomes; Bioativos; Estabilidade; Encapsulação; Lipossomas

Compounds such as polyphenols, flavonoids and vitamins are good choices for bioactive compounds that can be used to fortify food products, increasing their functionality. However, due to the low stability and bioavailability of these bioactives within the heterogeneous microstructure of the food and in the gastrointestinal tract, it is difficult to transmit the benefits to consumers. Liposomes can be used to encapsulate bioactive compounds as they are capable of encapsulating hydrophilic, hydrophobic or both molecules simultaneously. They are widely used as deliveries vehicles for the incorporation of lipophilic bioactive compounds in food products, increasing their stability and bioavailability. Furthermore, it can be used to promote effective application in functional foods and nutraceuticals. In this review, the applications, preparation, classification and encapsulation of bioactive compounds using the liposome method are addressed.