Abstract
In this review, the types, structural properties, preparation methods and research progress of liposomes in food industry are summarized, and some problems are analyzed and discussed. Moreover, the development trend of nano-liposomes in the future is prospected.
Publication Date
2-18-2023
First Page
206
Last Page
210
DOI
10.13652/j.issn.1003-5788.2020.11.039
Recommended Citation
WANG, Qian and DING, Bao-miao
(2023)
"Research progress of preparation methods and application of nano-liposomes in food industry,"
Food and Machinery: Vol. 36:
Iss.
11, Article 39.
DOI: 10.13652/j.issn.1003-5788.2020.11.039
Available at:
https://www.ifoodmm.cn/journal/vol36/iss11/39
References
[1] 丁保淼.甘氨酸螯合铁及其纳米脂质体研究[D].无锡:江南大学,2010:6-7.
[2] 徐坚琪,马洁清,吴晓芳,等.纳米脂质体在食品工业中的研究和制备[J].安徽科技,2016(5):31-32.
[3] 郝静梅.柠檬烯脂质体的制备及其性质研究[D].重庆:西南大学,2018:9-10.
[4] 孙庆雪,邵伟,黄桂华.脂质体制备方法的选择[J].中成药,2010,32(8):1 397-1 401.
[5] 赵文琦,郭宇,于莲.槲皮素纳米脂质体的制备及理化性质研究[J].广东化工,2017,44(20):13-14.
[6] 刘玉兰.肉桂醛脂质体的制备及理化性质研究[D].长春:吉林大学,2019:5-6.
[7] 姚晓雪,徐凯,胡冰,等.VB2脂质体的制备、表征及其稳定性[J].食品工业科技,2019,40(7):45-50.
[8] 王一涵,徐迎波,宁敏,等.β-紫罗兰酮温敏脂质体的制备工艺及配方优化[J].食品与生物技术学报,2017,36(10):1 022-1 028.
[9] 蒲传奋,王海姑,姜春伟,等.百里香酚脂质体的制备及其性能的研究[J].中国食品添加剂,2017(7):141-145.
[10] 郑景霞,白春清,熊华.β-胡萝卜素-薏苡仁油复合脂质体的制备及氧化稳定性研究[J].中国食品学报,2019,19(12):104-112.
[11] 周晓晓.铁皮石斛脂质体乳液护肤品研制[D].广州:广东药科大学,2018:2-3.
[12] 扈瑞瑞.烟草绿原酸纳米脂质体的制备工艺及其特性研究[D].北京:中国农业科学院,2017:2-3.
[13] 黄茜,王淑慧,崔婧,等.DHA藻油脂质体制备及性质的研究[J].中国粮油学报,2019,34(7):84-89.
[14] PATIL Y P,JADHAV S.Novel methods for liposome preparation[J].Chem Phys Lipids,2014,177:8-18.
[15] 李思敏,吴文瀚,高丽娜,等.柠檬苦素脂质体的制备和制剂学评价[J].中草药,2019,50(24):5 957-5 962.
[16] 文艳霞,侯祖洋.大豆磷脂脂质体制备的工艺研究[J].广州化工,2019,47(18):71-72,126.
[17] 朱雨晴,刘伟,陈兴,等.叶酸—壳聚糖修饰姜黄素纳米脂质体的制备及其性质[J].食品科学,2018,30(24):7-13.
[18] SZOKA F,PAPAHADJOPOULOS D,PAPAHADJOPOULOS J.Procedure for preparation of liposomes with large internal aqueous space and high capture by reverse-phase evaporation[J].Proceedings of the National Academy of Sciences,1978,75(9):4 194-4 198.
[19] 王诗琪,钟照恬,易阳,等.莲藕多酚—多糖复合脂质体的制备及稳定性评价[J].食品工业科技,2019,40(17):154-160.
[20] 谭裕君,李楠,向燕,等.胆酸—黄芩苷脂质体的制备[J].中成药,2019,41(3):495-500.
[21] 黎鹏,屠洁,张凡,等.芹菜素脂质体的制备工艺研究[J].江苏科技大学学报(自然科学版),2019,33(2):96-102.
[22] 侯丽芬,谷克仁,吴永辉.不同制剂脂质体制备方法的研究进展[J].河南工业大学学报(自然科学版),2016,37(5):118-124.
[23] 彭盛峰.pH驱动法制备姜黄素食品运载体及其生物利用率[D].南昌:南昌大学,2019:6-7.
[24] 焦岩,常影,王燕,等.玉米黄色素纳米脂质体制备工艺研究[J].食品科技,2015,40(5):284-288.
[25] 郝静梅,孙志高,盛冉,等.柠檬烯纳米脂质体的制备及其性质测定[J].食品与发酵工业,2018,44(4):173-178.
[26] 关桦楠,韩博林,瑙阿敏,等.葡萄糖氧化酶脂质体的制备与表征[J].食品科学,2016,37(13):120-124.
[27] 丁蕾,张易,张莉雪,等.长效利拉鲁肽多囊脂质体的制备及质量评价[J].沈阳药科大学学报,2019,36(7):549-553.
[28] 刘昊,焦连庆,于敏,等.注射用大黄素脂质体的制备及质量评价[J].吉林农业大学学报,2019,41(1):42-47.
[29] KATSUTO O,TAKESHI S.Preparation of liposomes using an improved supercritical reverse phase evaporation method[J].Langmuir,2006,22:2 543-2 550.
[30] 郑会娟,刘成梅,刘伟,等.中链脂肪酸脂质体的制备及其性质测定[J].食品科学,2010,31(22):170-175.
[31] ZOU Li-qiang,LIU Wei,LIU Wei-lin,et al.Characterization and bioavailability of tea polyphenol nanoliposome prepared by combining an ethanol injection method with dynamic high-pressure microfluidization[J].Journal of Agricultural and Food Chemistry,2014,62(4):934-941.
[32] 何娜.鲢鱼鱼油多不饱和脂肪酸纳米脂质体的制备及其性质研究[D].南昌:南昌大学,2016:42-43.
[33] NIETO G,HUVAERE K,SKIBSTED L H.Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system[J].European Food Research and Technology,2011,233(1):11-18.
[34] LIOLIOS CC,GORTZI O,LALAS S,et al.Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L.and in vitro antimicrobial activity[J].Food Chemistry,2009,112(1):77-83.
[35] 卞春,金文,王振宇,等.叶黄素—花青素脂质体的制备及其体外抗氧化活性研究[J].粮食与油脂,2015,28(7):60-64.
[36] VANAJA K,WAHL M A,BUKARICA L,et al.Liposomes as carriers of the lipid soluble antioxidant resveratrol:Evaluation of amelioration of oxidative stress by additional antioxidant vitamin[J].Life Sciences,2013,93(24):917-923.
[37] NONGONIERMA A B,ABRLOVA M,KILCAWLEY K N.Encapsulation of a lactic acid bacteria cell-free extract in liposomes and use in cheddar cheese ripening[J].Foods,2013,2(1):100-119.
[38] MAHERANI B,ARAB-TEHRANY E,KHEIROLOMOOM A,et al.Influence of lipid composition on physicochemical properties of nanoliposomes encapsulating natural dipeptide antioxidant L-carnosine[J].Food Chemistry,2012,134(2):632-640.
[39] 李虎.苏氨酸铁及其纳米脂质体的制备和应用研究[D].南昌:南昌大学,2019:16-17.
[40] MINE G O,AYSE K,SEYMA D,et al.Fortification of dark chocolate with spray dried black mulberry(Morus nigra)waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies[J].Food Chemistry,2016,201:205-212.
[41] CUI Hai-ying,ZHAO Cheng-ting,LIN lin,The specific antibacterial activity of liposome-encapsulated Clove oil and its application in tofu[J].Food Control,2015,56:128-134.
[42] MARSANASCO M,PIOTRKOWSKI B,CALABRO V,et al.Bioactive constituents in liposomes incorporated in orange juice as new functional food:Thermal stability,rheological and organoleptic properties[J].Journal of Food Science and Technology-mysore,2015,52(12):7 828-7 838.
[43] LIU Wei-lin,TIAN Meng-meng,KONG You-yu,et al.Multilayered vitamin C nanoliposomes by self-assembly of alginate and chitosan:Long-term stability and feasibility application in mandarin juice[J].LWT-Food Science and Technology,2017,75:608-615.
[44] RASHIDINEJAD A,BIRCH E J,SUN-WATERHOUSE D,et al.Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese[J].Food Chemistry,2014,156(1):176-183.