Application of Liposomes in Some Dairy Products

• Published in: Critical reviews in food science and nutrition Vol. 56; no. 3; pp. 484 - 493
• Main Authors: Khanniri, E., Bagheripoor-Fallah, N., Sohrabvandi, S., Mortazavian, A. M., Khosravi-Darani, K., Mohammad, R.
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 17.02.2016; Taylor & Francis Ltd
• Subjects: Animals; Dairy; Dairy Products - analysis; Food additives; Food processing industry; Food Technology; iron; lipase; liposome; Liposomes - chemistry; Micronutrients; Milk - chemistry; nisin; proteinase; Dairy; iron; nisin; proteinase; liposome; lipase
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2013.779571

The application of liposomes as potential carriers to deliver food components is considerably an innovative technology. While the application of liposome technology has been very limited to date, researches indicating the potential of liposomes for improving the flavor of ripened cheese using accelerated methods, the targeted delivery of functional food ingredients, the synergistic delivery of ascorbic acid and tocopherols for promoting antioxidant activity in foods, and the stabilization of minerals (such as iron) in milk have been performed. In the food industry, liposomes and nanoliposomes have been employed to encapsulate flavoring and nutritive agents, and also, they have been suitable candidates to deliver antimicrobials. In this paper, application of lipase, proteinase, nisin, and flavor-containing liposomes in products during the processing (such as cheese maturity) as well as the application of liposomes-encapsulated micronutrients (such as iron) in milk are reviewed.