Role of nanoliposomes for encapsulation of natural foods

Abstract

The major challenge today is to obtain a formulation that can exhibit satis¬factory bioavailability of the nutraceutical. Nanotechnology appears as a better approach to enhance the solubility, stability, and permeability of the encapsulated material. The small size of the nanoparticles along with their composition offers great research opportunities. Nanoparticles can have different structural formulations, like nanoemulsions, micelles, nanolipo¬somes, and nanocochelates. The use of liposomes in the pharmaceutical industry for better and targeted drug delivery and in chemotherapy has shown promising results; therefore, the food industry also intends to utilize them for delivery of bioactive components of the food, such as polyphe¬nols, flavor components, fatty acids, and enzymes. Protection of sensitive bioactive molecules in the gastrointestinal system and even when present in external environment, storage stability, and enhanced bioavailability in the body are some of the benefits that are offered by the nanoliposomes. Hence, this chapter will focus on the advantages of nanotechnology, with a brief about different nano-based delivery systems. This will be followed by an introduction to nanoliposomes, their classification, and methods of preparation in detail. With a discussion on the advantages and disadvantages of nanoliposomal technology, this chapter will end up with its application and present status in the market. © 2024 Apple Academic Press, Inc. Co-published with CRC Press (Taylor & Francis). All rights reserved.