Mechanism of stimuli-responsive liposome and control release of functional compounds in food industry

In recent years, the food industry has required the addition of functional compounds in products.Functional compounds are used to control flavour, colour, texture, or preservation properties, and also for a health-related function. However, these compounds are usually highly susceptible to environmental, processing, or gastrointestinal conditions, and therefore, encapsulation may offer possible benefits for effective protection of those. Liposomes are acceptable and superior carriers and have ability to encapsulate hydrophilic and lipophilic compounds and protect them from degradation .Liposomes are attractive encapsulation systems that provide enhanced stability of encapsulated materials against a range of environmental, enzymatic, and chemical stresses, including the presence of enzymes or reactive chemicals, and exposure to extreme pH, temperature, and ionic strength changes. Liposomes have been widely used in the pharmaceutical and food industries because of their biocompatibility, biodegradability, absence of toxicity, small size, and ability to carry a wide variety of bioactive compounds due to the amphiphilicity of the phospholipid encapsulating material but conventional liposomes can only achieve delivery to the initially targeted organ or tissue, and there is still a certain inevitable distribution and damage to normal organs or tissues so to overcome these problems, stimuli-responsive liposomes have been developed. The triggered components are responsible for gating the stability and permeability of the lipid bilayer.

Keywords:

functional compounds , encapsulation , food , stability , stimuli-responsive liposome