Encapsulation of food active ingredients in liposomes

Abstract

Liposomes are colloidal aggregates formed by one or more closed bilayers, which include in their interior a small fraction of the aqueous medium.1 They form spontaneously when the lipid molecules (mostly phospholipids) generate the membrane that encloses an active agent, and are dispersed in the aqueous medium giving rise to suspensions of vesicles with diameters that can have a size from nanometers to microns (Figure 1).2 Liposomes have particular characteristics and have been studied in many fields as medical, environmental and food, some studies are based in models of cell membranes helping to elucidate the physical and chemical behavior, organization of cell compartments and the structures of cell transport.3