Liposomes - methods of preparation

Abstract

The encapsulation of food ingredients using liposomal systems consisting of natural phospholipids is of the greatest interest for the food industry. One of the advantages of encapsulation using liposomal systems is the amphiphilicity of their constituent phospholipids, which allows the encapsulation of both hydrophilic and hydrophobic ingredients, whereas the majority of other encapsulating agents can only encapsulate hydrophilic ingredients. It should be noted that development of methods for the production of liposomal systems that could be implemented on an industrial scale in food technology is currently becoming more and more relevant. Thus, research in this field is essential.