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Food Nanoscience and Nanotechnology pp 99–143Cite as

Lipid Matrices for Nanoencapsulation in Food: Liposomes and Lipid Nanoparticles

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Part of the book series: Food Engineering Series ((FSES))

Abstract

The use of food encapsulation systems using lipid-based matrices, like emulsions, liposomes and lipid particles can help overcome two drawbacks often related to hydrophobic bioactive substances: (i) the difficulty of their dispersion in food formulations, which are predominantly water-based and (ii) low bioavailability in the gastrointestinal tract, especially in relation to the complexity of absorption in the small intestine. Lipids can help to increase the bioaccessibility and bioavailability of such bioactives because they can increase gastric retention time, slowing delivery to the absorption site, affect the physical and biochemical barrier function of gastrointestinal tract and also stimulate the secretion of lipid salts and endogenous biliary lipids. Among the colloidal encapsulation systems, which can be produced using lipid matrices, there are the liposomes and lipid particles (micro and nano). In this chapter, liposomes and lipid nanoparticles, two systems in which the interest of food scientists and technologists has been increasing in the last 10 years, are described in terms of structure. Also, their various methods of production are shown, as well as their possible utilization in food formulations.

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Authors and Affiliations

  1. School of Chemical Engineering, University of Campinas, Campinas, SP, Brazil

    Lucimara Gaziola de La Torre

  2. Food Engineering Department, College of Animal Science and Food Engineering, Universidade de São Paulo, Pirassununga, SP, Brazil

    Samantha Cristina de Pinho

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  1. Lucimara Gaziola de La Torre
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  1. Instituto Politecnico Nacional, Carpio y Plan de Ayala, Mexico

    Humberto Hernández-Sánchez

  2. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, Distrito Federal, Mexico

    Gustavo Fidel Gutiérrez-López

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de La Torre, L., de Pinho, S. (2015). Lipid Matrices for Nanoencapsulation in Food: Liposomes and Lipid Nanoparticles. In: Hernández-Sánchez, H., Gutiérrez-López, G. (eds) Food Nanoscience and Nanotechnology. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-13596-0_7

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