Potential applications of cyclodextrin inclusion complexes, liposomes, and drug-in-cyclodextrin-in-liposome in food industry and packaging
Abstract
Over the past decades, manufacturers have been challenged by the increasing demand for safe and high-quality food products. Natural health molecules have gained a great interest compared to synthetic ones. Being poorly soluble in water, volatile, and unstable, their encapsulation in delivery systems may increase their use in food. Cyclodextrins, liposomes, and a combined system drug-in-cyclodextrin-in-liposome have received much attention as they increase the stability and water solubility of natural molecules, decrease their volatilization and provide their controlled release. Moreover, encapsulated molecules maintained the biological effects (foodborne pathogens inhibition, antioxidant activity) of free ones. This chapter is a detailed up-to-date summary of the emerging usage of the earlier mentioned systems in food industry. The preparation methods at small and large scale are presented. The physicochemical characteristics of the nanostructures encapsulating agents are considered. The chapter deals also with the systems stability and analyzes the effectiveness of encapsulated molecules in food products.