Fuente: Molecules - Revista científica (MDPI) Molecules, Vol. 31, Pages 1160: Synergistic Integration of Liposomes with Emerging Technologies for Food Applications
Molecules doi: 10.3390/molecules31071160
Authors:
Miguel A. Varas Condori
Aarón Ibáñez Bendezú
Jaime Romero
Alejandro Villasante
Rafael Opazo
Jimena Cordero-Machuca
Cristina Muñoz-Shugulí
Cristian Patiño Vidal
Ricardo Andrade-Pizarro
Johana López-Polo

Food by-products have gained importance as valuable sources of bioactive compounds and structural lipids, with potential applications in food packaging. These residues, such as fruit peels, seeds, and fish skin, contain polymers and natural compounds like polyphenols, carotenoids, tocopherols, and phospholipids, which possess antioxidant and antimicrobial properties highly relevant for food preservation. However, the direct incorporation of these compounds is limited by their sensitivity to environmental factors such as light, oxygen, and pH. Liposomal encapsulation has emerged as a promising strategy to overcome these challenges, providing protection, controlled release, and increased bioavailability of both hydrophilic and lipophilic bioactives. The formulation of liposomes using lipids recovered from food industry by-products introduces an additional sustainability component, in line with the principles of the circular economy. Combining liposomes with other advanced preservation technologies, such as edible coatings and films, electrospinning fibers, and cyclodextrin inclusion complexes, is a promising alternative for extending the shelf-life and safety of food products, as well as for the development of functional foods. This review discusses the latest advances in liposome formulations with food by-products and their combination with other technologies to enhance their effectiveness in food preservation.