Liposomes: Methods and Protocols
Thais Horoiwa Aragão, Valker Araujo Feitosa, Hossein Adelnia
Abstract
Encapsulation of biocompounds into liposomes has been attracting the food industry as its manufacturing features evolved in the last decade, increasing scale-up production and reducing process stress preventing the degradation of these sensitive molecules. Liposomes provide a controlled release and increase stability/bioavailability of these compounds, thus might improve the nutritional value in dietary and employed in functional food. These technologies might improve the production of enriched food or nutraceutical products, and then contribute to the better health of the world population. This chapter provides a discussion regarding the liposomal encapsulation of food-related molecules, including the conventional methods and protocols up to recently developed techniques.