Liposomes as an Encapsulation Agent for Food Applications: Structure, Characterization, Manufacture and Stability

Year 2014, Volume: 12 Issue: 4, 41 - 57, 01.12.2014

Emrah Kırtıl , Mecit H Öztop

Abstract

Liposomes are polar lipid bilayers vesicles used in pharmaceutical applications for years. These spherical vesicles are manufactured from natural phospholipid compositions known as lecithins. Their utilization in foods have recently attracted some interest. Using liposomes as encapsulating agents in foods provides a number of advantages like increased stability for the active agent and minimized interaction of capsuled material with the surrounding medium. However, what sets liposomes apart from other encapsulation agents is the ease of capsulation and its natural composition. Nevertheless, the fragile nature of liposomes poses some challenges with their use under extremes of temperature, pH or pressure. Studies have shown that a number of methods could help to increase liposomes’ stability. This review is written with the purpose of providing food scientists, who plan to use liposomes as an encapsulation agent, with a Turkish source covering the chemical and physical structure of liposomes, the advantages they provide, production and characterization methods, stability issues, and their use in food related applications

Keywords

Liposomes, Lecithin, Nanoemulsion, Characterization, Capsulation

Enkapsülasyon Maddesi Olarak Lipozom ve Gıdalarda Kullanımı: Yapısı, Karakterizasyonu, Üretimi ve Stabilitesi

Abstract

Lipozomlar farmasötik uygulamalar başta olmak üzere yıllardır birçok uygulamada kapsülasyon maddesi olarak kullanılan çift katmanlı polar lipitlerden oluşan keseciklerdir. Doğal fosfolipit kompozisyonları olan lesitinlerden elde edilen bu keseciklerin gıdalarda kullanımı son yıllarda artış göstermiştir. Lipozomların gıdalarda kullanımı sonucunda kapsüllenmiş maddenin stabilitesini arttırması ve bu maddenin bulunduğu ortamdaki diğer maddelerle etkileşimini minimize etmesi gibi faydalarının yanı sıra; diğer kapsülasyon maddelerine kıyasla oluşturulma metotlarının basitliği, tamamen doğal bileşiklerden oluşturulması gibi özellikleri, lipozomları birçok enkapsülasyon sisteminden ayıran belirgin özelliklerdir. Ancak lipozomların gıda uygulamalarında kullanılan yüksek sıcaklık, basınç, pH ekstremleri ve fiziksel karıştırma gibi stres koşulları karşısında stabilitesini koruyabilmesi zordur. Bu konuda süregelen araştırmalar, lipozom stabilitesinin artırılması için uygulanabilecek metotların varlığını göstermiştir. Bu derleme, gıda bilimi konusunda çalışan araştırmacılara, lipozomların yapısı, kullanımının sağladığı avantajlar, oluşturma metotları, karakterizasyonu, stabilite sorunları ve gıdalarda uygulama alanlarıyla ilgili bilgi vermek ve lipozomları bir kapsülasyon maddesi olarak kullanmak amacında olan araştırmacılara da yol gösterecek bir kaynak olmayı hedeflemiştir

Keywords

Lipozom, Lesitin, Nanoemülsiyon, Karakterizasyon, Kapsülasyon

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