Liposomes vs. chitosomes: Encapsulating food bioactives

Autor(es)

Esposto, Bruno Stefani ^[1] ; Jauregi, Paula ^[2] ; Tapia-Blacido, Delia R. ^[1] ; Martelli-Tosi, Milena ^{[1, 3]}

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 108, p. 40-48, FEB 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 19/22502-4 - Estudo da digestão in vitro de TPP-quitossomas encapsulando compostos fitoquímicos extraídos de subproduto de cenoura
• Beneficiário: Bruno Stefani Esposto
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Mestrado
• Processo FAPESP: 19/23171-1 - Aproveitamento de subprodutos obtidos após processamento de alimentos: extração de compostos fitoquímicos, encapsulação e aplicação em filmes / coberturas biodegradáveis
• Beneficiário: Milena Martelli Tosi
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 19/05511-0 - Aproveitamento de subproduto obtido após processamento de cenouras: extração de compostos fitoquímicos, encapsulação e aplicação em filmes biodegradáveis
• Beneficiário: Bruno Stefani Esposto
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 16/18788-1 - Aplicação da microespectroscopia Raman e quimiometria na caracterização de microcarreadores poliméricos de compostos ativos e fotoativos
• Beneficiário: Milena Martelli Tosi
• Modalidade de apoio: Auxílio à Pesquisa - Regular