Liposomal Encapsulation in Food Science and Technology

1st Edition - September 30, 2022
Editors: C. Anandharamakrishnan, Sayantani Dutta
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 3 9 3 5 - 3
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 4 2 2 3 - 0

Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fie… Read more

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Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps researchers in food science and technology, as well as those in interdisciplinary fields, better explore the opportunities that liposomal encapsulation offers. Among other topics, the book covers formulation and characterization of liposome, liposome mediated encapsulation of antimicrobials and probiotics, liposome-assisted delivery of enzymes and proteins, and liposome for delivery of dietary nutrients and nutraceuticals, etc. This approach facilitates building better dedicated or tandem approaches in respective fields for process/product development.

Written by an international team of contributors, the book will aid academicians in developing more industry useful tools/techniques/products.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
Chapter 1. Introductory overview on liposomes
1.1. Liposomes
1.2. Formation of a liposome
1.3. Structure of liposome
1.4. Stability of liposomes
1.5. Digestion of liposomes
1.6. Release kinetics of entrapped molecules
1.7. Cellular uptake: liposome–cell interaction
1.8. Improvement avenues in liposomal encapsulation
1.9. Conclusion
Chapter 2. Vesicular delivery systems: applications and future trends in food technology
2.1. Introduction
2.2. Osomes in vesicular delivery of bioactive compounds and drugs
2.3. Conclusion
Chapter 3. Formulation and characterization of liposomes
3.1. Introduction
3.2. Mechanism of liposome formation
3.3. Techniques of liposome formulation (conventional methods)
3.4. Mechanical dispersion method for preparation of liposomes
3.5. Solvent dispersion method
3.6. Detergent removal method
3.7. Novel methods of liposome preparation
3.8. Characterization of liposomes
3.9. Fate of liposomes in the human digestive system
3.10. Conclusion
Chapter 4. Liposome-mediated encapsulation of antimicrobials and probiotics
4.1. Introduction
4.2. Encapsulation methods of liposomes
4.3. Liposomal encapsulation of antimicrobials
4.4. Liposomal encapsulation of probiotics
4.5. Conclusions and perspectives
Chapter 5. Liposome-assisted delivery of enzymes and proteins
5.1. Introduction
5.2. Liposomal encapsulation of enzymes and proteins: strategies
5.3. Process engineering initiatives for enhanced entrapment of enzymes, proteins, and peptides in liposomes
5.4. Liposomal entrapment of food-related enzymes
5.5. Biochemical aspect of liposomal enzyme encapsulation
5.6. Liposomes for administration of biologically active proteins and peptides in therapeutics
5.7. Nanoliposomes with improved resilience for delivery
5.8. Release and related mechanistic processes of enzymes/proteins from liposomes
5.9. Conclusion
Chapter 6. Liposome for encapsulation of essential oil and fatty acids
6.1. Introduction
6.2. Types of phospholipids and their roles in liposomes
6.3. Encapsulation of bioactive compounds
6.4. Synthesis of liposomes
6.5. Importance of liposomal encapsulation of essential oils and fatty acids
6.6. Essential oils
6.7. Applications of liposomal essential oils
6.8. Basics of fatty acids
6.9. Liposomal encapsulation of fatty acids
6.10. Conclusions
Chapter 7. Advances in the application of liposomes in dairy industries
7.1. Introduction
7.2. Relevance of bioactive agents' encapsulation in liposomes in dairy industries
7.3. Techniques for liposome preparation
7.4. Liposomal encapsulation of dairy products
7.5. Challenges and opportunities of liposomal encapsulation of dairy compounds
7.6. Conclusions
Chapter 8. Liposomal encapsulation of natural color, flavor, and additives for the food industry
8.1. Introduction
8.2. Liposomal encapsulation of natural food colorants
8.3. Liposomal encapsulation of food flavors
8.4. Liposomal encapsulation of food additives
8.5. Concluding remarks
Chapter 9. Production of supramolecular aggregates by microfluidic platforms: application to food industries
9.1. Introduction
9.2. Materials for microchip fabrication
9.3. Microfabrication methods
9.4. Microfluidic platforms for the production of supramolecular aggregates
9.5. Nano- and microparticles by microfluidics: perspectives and limitations
9.6. Microfluidics for MNS production: application to food products
9.7. Concluding remarks
Chapter 10. Stability and release of bioactives from liposomes
10.1. Introduction
10.2. Necessity for the encapsulation of bioactives and their controlled release
10.3. Comparative evaluation of liposomes vis-à-vis contemporary emulsion as encapsulation techniques
10.4. Stability of emulsions and liposomes
10.5. Physicochemical parameters/factors regulating the stability and release properties of liposomes
10.6. Release of bioactives from liposomes
10.7. Controlled release of actives from emulsions
10.8. Challenges in stability and controlled release of active compounds from liposomes
10.9. Conclusion
Chapter 11. Strategies for stabilization and preservation of liposomes
11.1. Introduction
11.2. Stabilization during preparation
11.3. Stabilization of liposomes by stabilizing the lipid membrane
11.4. Stabilization of liposomes by drying techniques
11.5. Approaches used for improving the stability of liposomes during drying
11.6. Conclusion
Chapter 12. Liposomes as biosensors in the food sector
12.1. Introduction
12.2. Functions of liposomes as sensors
12.3. Development of liposome-based biosensors
12.4. Applications of liposome biosensors in the food sector
12.5. Challenges to industrial applicability in the food sector
12.6. Conclusion
Chapter 13. Regulatory guidelines and protocols for food fortification and enrichment by liposomes
13.1. Introduction
13.2. Effect of liposomal composition on regulatory aspects
13.3. Core focus of regulatory agencies
13.4. Participation of agencies and organizations in the awareness of regulatory adherence
13.5. Advisory on new liposomal formulas
13.6. Regulatory guidelines according to geographical region
13.7. Regulatory framework on supplements from herbal sources
13.8. Regulations on supplementation with novel foods with liposomes
13.9. Suitability of lipid carriers (liposomes) for delivery of active constituents
13.10. Release-related regulatory guidelines
13.11. Regulatory guidelines for liposome products manufacture for health use
13.12. Regulatory challenges for liposomes to overcome
13.13. Directions for manufacturers
13.14. Conclusion
Chapter 14. Liposomes in food industries: Challenges and future scope
14.1. Introduction
14.2. Consumer inclination for encapsulated products as functional food: shift of preferences
14.3. Challenges to the conventional entrapment of bioactives in commercial products
14.4. Choice of liposomes as preferred encapsulation technology for whole and specialized functional products
14.5. Safety aspects of liposomes in food products: consumer expectations
14.6. Future scope and challenges
14.7. Conclusion
Index

C. Anandharamakrishnan

Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).

He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research in Chemical Engineering at the Loughborough University, United Kingdom.

Dr. C. Anandharamakrishnan is a renowned scientist and academician with vast expertise in the field of Food and Agro Processing. He is an active researcher with more than two decades of experience in research and administration. His research endeavors are well documented in the form of 216 impact factor publications with an average impact factor of 5.310 and an h-index of 64, three international patents, twelve Indian patents, and one commercialized patent. He is also the author and editor of 18 books and 125 book chapters published by coveted publishers. He has supervised 17 Ph.D. theses and more than 50 bachelor’s and master’s theses. He has been an invited speaker for 210 talks at national and international conferences, convocation addresses and panel discussions. He has transferred 17 technologies to various industries and has provided handholding support to more than 150 food processing start-ups and enterprises to facilitate product innovation and revenue growth.

He is an elected Fellow of several national and international professional bodies, serves on the editorial boards of reputed peer-reviewed journals and was honored by the Hon'ble President of India with the highest recognition award in the field of science, technology and innovation, 'Rashtriya Vigyan Shri’ 2024 Puraskar, for the distinguished contributions to the Agricultural Science sector. Earlier, was awarded the prestigious ‘ICAR – Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences – 2019’, Tata Innovation Fellowship 2019-20 by DBT, Government of India and the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018.

Affiliations and expertise

CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India

Sayantani Dutta

Dr. Sayantani Dutta earned her B. Tech and M. Tech in Biotechnology from West Bengal University of Technology, Kolkata and her Ph.D. (Engg.) in Food Technology and Biochemical Engineering from Jadavpur University, Kolkata. She has worked in the areas, including but not limited to, bioremediation of heavy metal and carcinogenic stresses and development of novel utilization of Tinospora cordifolia in lactic acid production. Besides institution based researches, she has also been engaged in research activities at reputed organizations such as NIT Durgapur; ISI, Kolkata; and East India Pharmaceutical Works Limited, Kolkata. She has published her research findings in various international journals; besides 12 book chapters, a popular article, and numerous poster and oral presentations in scientific conclaves, as of date. At present she is conducting her research as a DST-INSPIRE Faculty in the Department of Computational Modeling and Nanoscale Processing Unit, at IIFPT.

Affiliations and expertise

DST-INSPIRE Faculty, Department of Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Ministry of Food Indus, GOI, India

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Liposomal Encapsulation in Food Science and Technology

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C. Anandharamakrishnan

Sayantani Dutta