Liposomal Encapsulation in Food Science and Technology

Thoroughly explores the domain of liposomal applications in food systems

C. Anandharamakrishnan (Edited by), Sayantani Dutta (Edited by)

9780128239353

Paperback, published 30 September 2022

308 pages
27.6 x 21.5 x 2 cm, 0.81 kg

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.

1. Introductory overview on liposomes in food science 2. Vesicular delivery systems: Applications and future trends 3. Formation and characterization of liposome 4. Liposome mediated encapsulation of antimicrobials and probiotics 5. Liposome-assisted delivery of enzymes and proteins 6. Liposome for encapsulation of essential oil and fatty acids 7. Advances in application of liposome in dairy industries 8. Liposomal encapsulation of natural color, flavor and additives for food industry by liposomes 9. Production of supramolecular aggregates by microfluidic platforms: Applications to food industries 10. Stability and release of bioactives from liposome 11. Strategies for stabilization and preservation of liposomes 12. Liposomes as a biosensor in the food sector 13. Regulatory guidelines and protocols for food fortification and enrichment by liposomes 14. Liposome in food industries: Challenges and future scope

Subject Areas: Food & beverage technology [TDCT]