Encapsulation of Clitoria ternatea extract in liposomes by synergistic combination of probe‐type ultrasonication and high‐pressure processing

Advancements in liposomal formulations: A comprehensive exploration of industrial production techniques

Liposomes are nanosized, spherical vesicles consisting of an aqueous core encircled by one or more phospholipid bilayer shells. Liposomes have found extensive use in numerous biomedicine and nanomedicine applications due to their excellent biocompatibility, adaptable chemical composition, ease of preparation, and diverse structural characteristics. These applications include nanocarriers for drug delivery, immunoassays, nutraceuticals, tissue engineering, clinical diagnostics, and theranostics formulations. These applications stimulated significant efforts toward scaling up formation processes in anticipation of appropriate industrial advancement. Despite the advancements in conventional methods and the emergence of new approaches for liposome production, their inherent susceptibility to chemical and mechanical influences contributes to critical challenges, including limited colloidal stability and decreased efficiency in encapsulating cargo molecules. With this context, the current review provides brief insights into liposomes conventional and novel industrial production techniques. With a special focus on the structural parameters, and pivotal elements influencing the synthesis of an appropriate and stable formulation, followed by the various regulatory aspects of industrial production.

Oral polysaccharide-coated liposome-modified double-layered nanoparticles containing anthocyanins: preparation, characterization, biocompatibility and evaluation of lipid-lowering activity in vitro

Anthocyanins (ACNs) systems encapsulated in nanomaterials have received widespread attention and rapid development due to its good delivery potential. Here, the favorable benefits of four natural polysaccharide food additives coated ACNs-liposome nanoparticles (ACNs-Lipo NPs) on the stability and possible lipid-lowering effects of ACNs are discussed in this work. The polysaccharides were coupled to the ACNs-Lipo NPs and self-assembled to create ACNs-Lipo@polysaccharide NPs. The impact of various polysaccharides on the physical, chemical, and stability characteristics of NPs was examined. We found that the NPs prepared with gum arabic (GA) had the best stability. FT-IR and XRD analysis revealed electrostatic adsorption and hydrogen binding forces between the components, as well as an amorphous structure. A series of tests in vitro confirmed the excellent stability, bioavailability, antioxidant activity, and biocompatibility of NPs. Finally, cellular antioxidant activity (CAA) and oleic acid (OA)-induced lipid deposition cell models revealed that ACNs-Lipo@GA might be more readily absorbed by cells, resulting in improved antioxidant activity and lipid-lowering impact, with possible targeted delivery qualities and lipid-lowering effect.

Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies

Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions. In addition, the safety of dairy and beverage products plays a very important role. Therefore, various heat treatments are in practice. As the heat-treated dairy and beverage products tends to illustrate several alterations in their organoleptic characteristics and nutritional properties, the demand for alternative non-thermal processing technologies has increased extensively within the food industry. Ultrasound and high-pressure processing technologies are desirable for this purpose as well as a safe and non-destructive technology towards encapsulation of nutraceuticals into food systems. There are benefits in implementing these two technologies in the production of dairy and beverage products with encapsulants, such as manufacturing high-quality products with improved nutritional value while simultaneously enhancing the sensory characteristics such as flavour, taste, texture, and colour and attaining the microbial quality. The primary objective of this review is to provide detailed information on the encapsulation of nutraceuticals and mechanisms involved with using US and HPP technologies on producing encapsulated yoghurt and beverage products.