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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Liposomes vs. chitosomes: Encapsulating food bioactives

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Author(s):
Esposto, Bruno Stefani [1] ; Jauregi, Paula [2] ; Tapia-Blacido, Delia R. [1] ; Martelli-Tosi, Milena [1, 3]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Dept Quim, Fac Filosofia Ciencias & Letras Ribeirao Preto, Av Bandeirantes 3900, BR-14040901 Ribeirao Preto, SP - Brazil
[2] Univ Reading, Dept Food & Nutrit Sci, Whiteknights RG6 6AP - England
[3] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, Dept Engn Alimentos, Rua Duque Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 108, p. 40-48, FEB 2021.
Web of Science Citations: 0
Abstract

Background: The chemical and physical characteristics of food bioactives often make their incorporation into different matrices very difficult due to their instability and easy degradation. Besides, these compounds are degraded in the gastrointestinal tract and do not reach the intestine to be absorbed. The encapsulation of these ingredients in liposomes or chitosan-coated liposomes (chitosomes) could improve the system stability and enhance the bioaccessibility of the bioactives. Scope and approach: The advances of encapsulating food bioactives in liposomes or chitosomes are presented in this review in order to discuss the differences and advantages of each delivery system. This study emphasizes the results reported in the literature regarding the preparation methods, particles structure, and characterisation such as in vitro and in vivo digestibility studies. Key findings and conclusions: Liposomes and chitosomes are used to encapsulate lipophilic and hydrophilic bioactives. Chitosan can be complexed with a cross-linking agent to form a three-dimensional network and act as coating material for liposomes by electrostatic deposition. Chitosan addition to liposomes does not affect the structure of the vesicles and its incorporation can improve the encapsulation efficiency of the delivery systems. Chitosomes proved to be more stable to food processing and digestion than liposomes, enhancing the bioaccessibility of bioactives such as polyphenols, carotenoids and vitamins. (AU)

FAPESP's process: 19/22502-4 - Study of in vitro digestion of TPP-chitosomes encapsulating phytochemical compounds extracted from carrot byproducts
Grantee:Bruno Stefani Esposto
Support type: Scholarships abroad - Research Internship - Master's degree
FAPESP's process: 19/23171-1 - Byproducts recovery from food processing: extraction of phytochemical compounds, encapsulation and application in biodegradable films / coatings
Grantee:Milena Martelli Tosi
Support type: Regular Research Grants
FAPESP's process: 19/05511-0 - Byproducts recovery from carrot juice processing: extraction of phytochemical compounds, encapsulation and application in biodegradable films
Grantee:Bruno Stefani Esposto
Support type: Scholarships in Brazil - Master
FAPESP's process: 16/18788-1 - Raman microspectroscopy and chemometrics for the characterization of polymer-based microcarrier systems of active/photoactive compounds
Grantee:Milena Martelli Tosi
Support type: Regular Research Grants