Current Demands for Food-Approved Liposome Nanoparticles in Food and Safety Sector

Frontiers in Microbiology

Seung Kyu Hwang¹  Yun Suk Huh¹  Vivek K. Bajpai²  Shruti Shukla²  Young-Kyu Han²  Yuvaraj Haldorai³ 

[1] Department of Biological Engineering, Biohybrid Systems Research Center (BSRC), World Class Smart Lab (WCSL), Inha University, Incheon, South Korea;Department of Energy and Materials Engineering, Dongguk University, Seoul, South Korea;Department of Nanoscience and Technology, Bharathiar University, Coimbatore, India;

关键词: nanotechnology;    liposomes;    food;    agriculture;    nanosensors;   

DOI  :  10.3389/fmicb.2017.02398

来源: DOAJ

【 摘 要 】

Safety of food is a noteworthy issue for consumers and the food industry. A number of complex challenges associated with food engineering and food industries, including quality food production and safety of the food through effective and feasible means can be explained by nanotechnology. However, nanoparticles have unique physicochemical properties compared to normal macroparticles of the same composition and thus could interact with living system in surprising ways to induce toxicity. Further, few toxicological/safety assessments have been performed on nanoparticles, thereby necessitating further research on oral exposure risk prior to their application to food. Liposome nanoparticles are viewed as attractive novel materials by the food and medical industries. For example, nanoencapsulation of bioactive food compounds is an emerging application of nanotechnology. In several food industrial practices, liposome nanoparticles have been utilized to improve flavoring and nutritional properties of food, and they have been examined for their capacity to encapsulate natural metabolites that may help to protect the food from spoilage and degradation. This review focuses on ongoing advancements in the application of liposomes for food and pharma sector.

【 授权许可】

Unknown