Nanoliposome-based Food Preservation Solution
Nanoliposomes have been widely used as food functional ingredient encapsulation carriers. Aprofood has deeply explored the field of food nanomaterials, and is committed to providing global customers with comprehensive food preservation solutions based on nanoliposome.
Overview of Nanoliposomes
Nanoliposomes refer to lipid vesicles of nanometer scale. Generally, liposomes and nanoliposomes have the same physical, structural and thermodynamic properties. Compared with liposomes, nanoliposomes provide a larger surface area, which is likely to increase solubility, improve bioavailability, improve controlled release, and achieve more accurate targeting of encapsulated substances.
Based on the successful application of liposomes in biomedicine and pharmaceutical industry, scientists have now begun to use nanoliposomes to package and control the delivery of functional ingredients for food preservation, such as antioxidants, spices, preservatives, etc. One of the main advantages of using nanoliposomes in the food industry is that they can usually escape our sensory perception and will not adversely affect the sensory properties of the original product.
Fig. 1 Simultaneous encapsulation of lipid-soluble molecules (hydrophobic), inside the lipid-phase, and water-soluble compounds (hydrophilic), inside the aqueous phase, of a nanoliposome. (Khorasani, et al., 2018)
Nanoliposome Preparation Techniques
Important parameters of nanoliposome preparation
- Characteristics of the active compound to be encapsulated and route of application;
- Physicochemical properties of the medium/solvents/co-solvents in which the ingredients and the nanoliposomes are suspended;
- Desired shelf-life, bioactive release profile, size, and polydispersity index of the vesicles;
- Potential toxicity and effective concentration of material, which are intended to be encapsulated or entrapped in the nanoliposomes.
Advantages and disadvantages of some of nanoliposome preparation methods
| Method | Advantages | Disadvantages |
|---|---|---|
| Thin-film hydration method | Relatively simple method | Use of potentially toxic solvents; time consuming; difficult to scale-up |
| Reverse phase evaporation | Simple design; acceptable encapsulation efficiency | Not suitable for the encapsulation of sensitive material due to large quantity of organic solvent use; time consuming; sterilization issue |
| Microfluidisation | Control of particle size; large volume manufacture in a continuous and reproducible manner | Employment of high pressures (up to l0,000 psi) |
| Supercritical Fluid Process | Control of particle size; possible in situ sterilization; low organic solvent consumption | High cost; low yield; high pressure up to 350 bar used |
| Sonication | Simple and fast technique | Overheating of the lipid suspension causing degradation; sonicator tips release metal particles into the product |
| Freeze drying double emulsions method | Sterile product with good storage stability can be obtained | Use of carbohydrates as cryoprotectants limits the applications for diabetic patients |
| Mozafari Method | Simple design, safe and mild procedure; organic solvent free; detergent free; easily scalable | New method; reproducibility needs to be attested under various conditions |
Our Nanoliposome-based Food Preservation Solutions
Aprofood has been committed to the research of food nanomaterials for a long time. With rich experience and professional knowledge, it can provide global customers with comprehensive food preservation solutions based on nanoliposome.
Our professional team can develop nanoliposomes containing different functional components according to product characteristics and customer requirements.
- The main components of nanoliposomes: glycerol phospholipid (GP) and cholesterol (Chol)
- Requirements for embedding components: hydrophilic or lipophilic
- Embedding type: single component, composite component
- Development form: nanoliposome capsule, nanoliposome coating, nanoliposomes active packaging, etc.
We can also provide all-round detection and verification for nanoliposomes, including but not limited to: morphology, particle size and its distribution; encapsulation efficiency and embedding amount; physical and chemical stability; final fresh-keeping effect, etc.
Advantages of Nanoliposomes in Food Preservation
Improved Texture/Flavor
Moisture Stability
Prolonged Shelf-life
Sustained Release
Aprofood is committed to providing extensive support to customers around the world in food preservation related research, please contact us to learn more about our solutions for nanoliposome system solution.
References
- Khorasani, S., Danaei, M., & Mozafari, M. R. (2018). Nanoliposome technology for the food and nutraceutical industries. Trends in Food Science & Technology, 79, 106–115.
- Cantor, S., Vargas, L., Rojas A., O., Yarce, C., Salamanca, C., & Oñate-Garzón, J. (2019). Evaluation of the Antimicrobial Activity of Cationic Peptides Loaded in Surface-Modified Nanoliposomes against Foodborne Bacteria. International Journal of Molecular Sciences, 20(3), 680.
For Research Use Only!
