The DOI matches its Crossref record; 69 of the 69 references it cites were found in a registry or an index.
Nanoliposome technology for the food and nutraceutical industries
Abstract
Abstract Background The word “nutraceutical” can be defined as a food substance or part of it, which provides the body with medical or health benefits, including disease prevention and therapy. Scope and approach Nutraceuticals are a natural way to achieve therapeutic outcome with minimal or no side effects. However, they are subject to degradation resulting from exposure to environmental factors such as humidity, oxygen, heat, light and extreme pH values. Nanoliposome, or nanometric bilayer phospholipid vesicle, is a very promising encapsulation technology for the nutraceutical industry. Protection of sensitive bioactive molecules, storage stability, high loading capacity, enhanced bioavailability, and sustained-release mechanism are among the advantages offered by nanoliposome technology. They can encapsulate lipophilic and hydrophilic material at the same time providing synergistic effect. This article reviews various aspects of nanoliposome technology including their main physicochemical properties, generally employed preparation methods, targeting strategies and their application in food and nutraceutical industries. Key findings and conclusions The great potential of nanoliposomes in food and nutraceutical industries is being rapidly established due to unique properties of these nanocarriers. Considering the global health problems, their utilization for effective disease prevention and health promotion is of vital importance.
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Self-citationLiposome: classification, preparation, and applications
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Nanoliposomes and Their Applications in Food Nanotechnology
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Alzheimer's Disease: Treatment Strategies and Their Limitations.
Passeri, E., Elkhoury, K., Morsink, M., Broersen, K., Linder, M., Tamayol, A., Malaplate, C., Yen, F. T., & Arab-Tehrany, E. (2022) · International Journal of Molecular Sciences · doi:10.3390/ijms232213954 · Cited by 689
“NLs are spherical and closed vesicles with diameters in the nanometer range, formed by phospholipid bilayers dispersed in an aqueous medium [38,39].”
BackgroundEdible packaging: Sustainable solutions and novel trends in food packaging
Trajkovska Petkoska, A., Daniloski, D., D'Cunha, N. M., Naumovski, N., & Broach, A. T. (2021) · Food Research International · doi:10.1016/j.foodres.2020.109981 · Cited by 473
A Comprehensive Review on Nutraceuticals: Therapy Support and Formulation Challenges
Puri, V., Nagpal, M., Singh, I., Singh, M., Dhingra, G. A., Huanbutta, K., Dheer, D., Sharma, A., & Sangnim, T. (2022) · Nutrients · doi:10.3390/nu14214637 · Cited by 348
Ajeeshkumar, K. K., Aneesh, P. A., Raju, N., Suseela, M., Ravishankar, C. N., & Benjakul, S. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12725 · Cited by 283
Carotenoid-loaded nanocarriers: A comprehensive review
Rehman, A., Tong, Q., Jafari, S. M., Assadpour, E., Shehzad, Q., Aadil, R. M., Iqbal, M. W., Rashed, M. M. A., Mushtaq, B. S., & Ashraf, W. (2020) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2019.102048 · Cited by 258
Metadata
- Authors
- Khorasani, S., Danaei, M., & Mozafari, M. R.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2018-09
- Volume
- 79
- Pages
- 106-115
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2883709563
- Cited by
- 293
- References
- 69
- FWCI
- 20.91
- Type
- journal article
- Language
- en
- Open access
- closed
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