Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes

Wang, Yanping; Ye, Aiqian; Hou, Yingying; Jin, Yangyi; Xu, Xiankang; Han, Jianzhong; Li, Weilin

doi:10.1016/j.tifs.2021.11.016

Cited by 39 publications

(15 citation statements)

References 73 publications

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“…Since liposomal suspension goes through the mouth in a very short time, the oral digestion of liposomes is not considered in this review (Liu et al., 2019). After passing through the pharynx and esophagus into the stomach, liposomes enter the stomach, and their diameter decreases due to the shrinkage caused by the osmotic pressure difference at the internal aqueous of the liposomes and external low pH environment (Liu et al., 2021; Y. Wang et al., 2022). The liposomal structure is almost unchanged in the gastric acid and is not degraded by pepsin and gastric lipase, maintaining an intact structure under gastric environment (Figure 2b) (Liu et al., 2012; Pan et al., 2022).…”

Section: Stability Of Liposomes In the Gastrointestinal Tractmentioning

confidence: 99%

“…Some cargos cannot be absorbed by the small intestine but could be transported to the large intestine, such as probiotics, dietary fiber, and prototios (Figure 4b) (Y. Wang et al., 2022). It has been mentioned that liposome embedding probiotics and prebiotics and other substances can help active substances reach the gut safely to achieve colonization and improve their activity and function (Sarao & Arora, 2017).…”

Section: Release Of the Liposomal Core Materials In The Gutmentioning

confidence: 99%

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Specific surface modification of liposomes for gut targeting of food bioactive agents

Zhang

Pan

et al. 2023

Comp Rev Food Sci Food Safe

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Liposomes have become a research hotspot in recent years as food delivery systems with attractive properties, including the bilayer structure assembled like the cell membrane, reducing the side‐effect and improving environmental stability of cargos, controlling release, extending duration of functional ingredients, and high biodegradable and biocompatible abilities in the body. However, the conventional liposomes lack stability during storage and are weak in targeted absorption in the gastrointestinal track. At present, surface modification has been approved to be an effective platform to shield these barricades and help liposomes deliver the agents safely and effectively to the ideal site. In this review, the gastrointestinal stability of conventional liposomes, cargo release models from liposomes, and the biological fate of the core materials after release were emphasized. Then, the strategies in both physical and chemical perspectives to improve the stability and utilization of liposomes in the gastrointestinal tract, and the emerging approaches for improving gut targeting by specifically modified liposomes and the intestinal receptors relative to liposomes/cargos absorption were highlighted. Last but not the least, the safety, challenges, and opportunities for the improvement of liposomal bioavailability were also discussed to inspire new applications of liposomes as oral carriers.

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Section: Stability Of Liposomes In the Gastrointestinal Tractmentioning

confidence: 99%

Section: Release Of the Liposomal Core Materials In The Gutmentioning

confidence: 99%

Specific surface modification of liposomes for gut targeting of food bioactive agents

Zhang

Pan

et al. 2023

Comp Rev Food Sci Food Safe

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“…The non-targeted release and low stability are the major obstacles of anthocyanins to present health benefits in food systems (87)(88)(89). Recently, encapsulation approaches have been developed to address the low stability, low oral bioavailability, and poor intestinal absorption of anthocyanins.…”

Section: Current Understanding and Future Perspectivesmentioning

confidence: 99%

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Song

Chen

et al. 2022

Front. Nutr.

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Although evidence shows that anthocyanins present promising health benefits, their poor stability still limits their applications in the food industry. Increasing the stability of anthocyanins is necessary to promote their absorption and metabolism and improve their health benefits. Numerous encapsulation approaches have been developed for the targeted release of anthocyanins to retain their bioactivities and ameliorate their unsatisfactory stability. Generally, choosing suitable edible encapsulation materials based on biopolymers is important in achieving the expected goals. This paper presented an ambitious task of summarizing the current understanding and challenges of biopolymer-based anthocyanin encapsulation in detail. The food-grade edible microencapsulation materials, especially for proteins and polysaccharides, should be employed to improve the stability of anthocyanins for effective application in the food industry. The influence factors involved in anthocyanin stability were systematically reviewed and highlighted. Food-grade proteins, especially whey protein, caseinate, gelatin, and soy protein, are attractive in the food industry for encapsulation owing to the improvement of stability and their health benefits. Polysaccharides, such as starch, pectin, chitosan, cellulose, mucilages, and their derivatives, are used as encapsulation materials because of their satisfactory biocompatibility and biodegradability. Moreover, the challenges and perspectives for the application of anthocyanins in food products were presented based on current knowledge. The proposed perspective can provide new insights into the amelioration of anthocyanin bioavailability by edible biopolymer encapsulation.

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“…Os lipossomas são vesículas com uma estrutura compostas de uma bicamada de moléculas de lipídios que encerram um volume aquoso e e seu diâmetro varia de nanômetros a micrômetros. Eles foram inicialmente utilizados como sistemas modelo para estudar as propriedades da membrana, tais como a permeabilidade, sendo recipientes de entrega muito úteis para a libertação direccionada de bioactivos, drogas e nutrientes (Assis et al, 2014;Dutta et al, 2020;Wang et al, 2022).…”

Section: Introductionunclassified

Avaliação do tamanho de particulas lipossomicas em diferentes ensaios

Machado

Souza-Soares

2023

RSD

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Lipossomas compostos por lecitinas de arroz (RL) e soja (SL) foram produzidos por evaporação de fase reversa, utilizando como solvente para solubilização das lecitinas de arroz e soja o Clorofórmio P.A. Com isso o objetivo foi realizar diferentes ensaios para avaliar o tamanho médio e índice de polidispersão de lipossomas com e sem a incorporação do composto fenólico extraído de Spirulina LEB – 18. Os lipossomas puros foram caracterizados em termos de distribuição de tamanho, índice de polidispersidade, e ζ-potencial. Já os Lipossomas em diferentes ensaios: A) As amostras de lipossomas com e sem extratos fenolicos de microalgas foram liofilizadas, em liofilizador (modelo LIOB 003, Biosan), foram submetidas a solubilização em água Ultrapura para a caracterização. B) As amostras de lipossomas com e sem extratos fenolicos de microalgas foram executadas através da centrifugação a 10.000 g por 30 minutos. C) As amostras de lipossomas com e sem extratos fenolicos de microalgas foram submetidas a centrifugação a 10.000 g por 30 min e filtração em filtro de membranas de 0.22 (Filtro Para Seringa 0.22 um Kasvi) e 0.45 µm tamanho do Poro (Membrana Milipore). Logo, estes ensaios foram submetidos a avaliação dos tamanhos e polidispersão. Portanto, foi verificado que o ensaio C obteve-se melhores tamanhos, com os resultados obtidos é possível enfatizar o papel dos lipossomas como importante ferramenta para potencializar o perfil antioxidante de extratos fenólicos de Spirulina sp. LEB-18.

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Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes

Cited by 39 publications

References 73 publications

Specific surface modification of liposomes for gut targeting of food bioactive agents

Specific surface modification of liposomes for gut targeting of food bioactive agents

Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation

Avaliação do tamanho de particulas lipossomicas em diferentes ensaios

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