Lipozomlar: Bileşimi, Hazırlama Teknikleri ve Gıda Biliminde Çeşitli Uygulamaları

Abstract

Metni Türkçeye şu şekilde çevirebilirim: Bu derlemede, lipozomların geliştirilmesi ve uygulanması için gerekli olan lipozomal bileşenlerin temel özellikleri ile lipozomların hazırlanmasında kullanılan teknikler, gıdalardaki kullanım örnekleriyle birlikte açıklanmaktadır. Lipozomlar, sulu bir ortamda fosfolipid adı verilen moleküller tarafından kendiliğinden oluşan iki katmanlı zarlarla oluşur. Fosfolipid molekülleri, polar (su ile ilişkili) baş gruplarını ve apolar hidrokarbon kuyruklarını içeren bir yapıya sahiptir. Lipozomlar, hem sulu hem de lipid fazlarına sahip oldukları için hem hidrofilik (suya çözünür) hem de hidrofobik (suya dirençli) bileşikleri taşıyabilirler. Lipozomlar, boyutlarına ve katman sayısına göre çeşitli gruplara ayrılabilir. İki ana tip çok katmanlı veziküller (MLV'ler) ve tek katmanlı veziküller (ULV'ler) olarak adlandırılır. Lipozom hazırlamak için ince film yöntemi, ekstrüzyon yöntemi, enjeksiyon yöntemi, ısıtma yöntemi, süperkritik akışkan yöntemi, mikroakışkanlaştırma ve ultrasonikasyon gibi çeşitli yöntemler kullanılır. Lipozomal kaplamaların uygulanması, biyoaktif maddelerin, ilaçların ve aşıların iletilmesi için kozmetik ve ilaçlarda yaygın olarak kullanılmaktadır. Son yirmi yılda, gıda lipozomları gıda bilimi araştırmalarında odak noktası haline gelmiş ve gıda endüstrisinde geniş uygulama alanlarının keşfedilmesi beklenmektedir. Lipozomlar, biyoaktif bileşiklerin taşınması ve kontrollü salımı için gıda endüstrisinde kullanılmaktadır. Lipozomlar, bileşim ve yapı bakımından hücre zarlarına benzediğinden, enkapsüle edilmiş fonksiyonel bileşiklerin biyoyararlanımını artırmada değerli kılmaktadır. Lipozom hazırlamada kullanılan malzemeleri ve yöntemleri çeşitlendirmek, yüksek stabiliteye sahip, düşük maliyetli lipozomlar geliştirmek ve potansiyel uygulama alanlarını genişletmek önemlidir.

Keywords

• Lipozom
• Biyoaktif bileşikler
• Stabilite
• Fosfolipid
• Yenilebilir kaplama

Liposomes: composition, preparation techniques, and diverse applications in food science

Abstract

In this review, the fundamental characteristics of liposomal constituents required for the development and application of liposomes, as well as the techniques employed for liposome preparation, are explained, along with examples of their use in foods. Liposomes are composed of two-layered membranes formed spontaneously by molecules called phospholipids in an aqueous environment. Molecules of phospholipids have a structure that includes polar (water-associated) head groups and nonpolar hydrocarbon tails. Liposomes can carry both hydrophilic (water-soluble) and hydrophobic (water-repellent) compounds because they have both aqueous and lipid phases. Liposomes can be categorized into various groups based on their sizes and the number of layers. Two main types are referred to as multilamellar vesicles (MLVs) and unilamellar vesicles (ULVs). Various methods are used for the preparing of liposomes, detergent removal technique, including the thin-film method, extrusion method, injection method, heating method, supercritical fluid method, microfluidization, and ultrasonication. The application of liposomal coating is extensively utilized in cosmetics and pharmaceuticals for delivering bioactive substances, medications, and vaccines. Over the last twenty years, food liposomes have become a focal point in food science research, with the anticipation of discovering broad applications in the food industry. Liposomes are used in the food industry for the transport and controlled release of bioactive compounds. Liposomes are particularly intriguing due to their resemblance to cell membranes in terms of composition and structure, which makes them valuable for improving the bioavailability of encapsulated functional compounds. It is important to diversify the materials and methods used in liposome preparation and to develop high-stability, low-cost liposomes to expand their potential application areas.

Keywords

• Liposome
• Bioactive compounds
• Stability
• Phospholipid
• Edible Coating

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