Liposomes are spherical vesicles formed by hydration of surfactants such as phospholipids
as blended in an aqueous medium subject to low shear forces. These carriers are …

Encapsulation in packaging of food ingredients is of great interest at micro and nano levels.
It is a distinct process leading to the entrapping of one substance within another material …

Nanoliposomes are a form of vector used both in the pharmaceutical and food industries. In
food industry, these lipid nanostructures are incorporated during the manufacturing process …

Nanoliposomes are microscopic vesicles composed of phospholipid bilayers entrapping
one or more aqueous compartments. Their unique properties have triggered numerous …

Background The word “nutraceutical” can be defined as a food substance or part of it, which
provides the body with medical or health benefits, including disease prevention and therapy …

Nanoliposomes are among the most commonly investigated colloidal delivery systems in
food and nutraceuticals research. Since they have the capacity to encapsulate and deliver …

Nano-encapsulation involves the incorporation of bioactive agents, including food
ingredients, vitamins, antioxidants, slimming agents and enzymes, in small capsules with …

The use of food encapsulation systems using lipid-based matrices, like emulsions,
liposomes and lipid particles can help overcome two drawbacks often related to …

Nanotechnology has the prospective to offer novel solutions in the agriculture and food
sectors. Food nanotechnology is increasingly gaining attention owing to opportunity of …

The target delivery of sensitive components to get the intended benefits is a challenge for
the global food industry. One of the principal strategies used to boost individualized …