An Overview Focusing on Food Liposomes and Their Stability to Electric Fields

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Engineering Reviews Pub Date : 2022-02-01 DOI:10.1007/s12393-022-09306-2

Erick Jara-Quijada, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Luis González-Cavieres, Roberto Lemus-Mondaca

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引用次数: 3

Abstract

Liposomes provide protection, transport, and delivery systems for drugs and functional ingredients. This review studied liposome-based functional ingredients, effects of electric fields on lipid membranes, methods to determine the degree of electroporation, and some governing equations of the electroporation phenomenon. The objective of this review was to provide an overview of some aspects to consider when designing and manufacturing food liposomes that are stable in electric fields; this was based on studies conducted in medicine, pharmacology, and the food industry. The effects of pulsed electric fields and high voltage electrical discharge processing on phospholipid membranes were studied; these can be extrapolated to liposomes under food processing conditions using electric fields. The chemical compositions of the lipid membrane and adding layers to the liposome surface were related to higher electrical resistance. Fluorescence, impedance, conductivity, and voltage methods were defined to determine the degree of electroporation and mathematical models that can facilitate the analysis of the mechanism. Finally, the study of the electrical properties used by the different materials to manufacture liposomes remains for future research.

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食品脂质体及其电场稳定性研究综述

脂质体为药物和功能成分提供保护、运输和递送系统。本文综述了基于脂质体的功能成分、电场对脂膜的影响、测定电穿孔程度的方法以及电穿孔现象的一些控制方程。本综述的目的是概述在设计和制造在电场中稳定的食品脂质体时需要考虑的一些方面;这是基于医学、药理学和食品工业的研究得出的结论。研究了脉冲电场和高压放电处理对磷脂膜的影响;这些可以在食品加工条件下利用电场外推到脂质体。脂质膜的化学成分和在脂质体表面添加层与较高的电阻有关。定义了荧光、阻抗、电导率和电压等方法来确定电穿孔的程度，并建立了有助于分析机理的数学模型。最后，对不同材料制备脂质体的电学性质的研究有待于进一步的研究。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.20

自引率

1.50%

发文量

审稿时长

>12 weeks

期刊介绍： Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.