Liposomes As Delivery System for Applications in Meat Products

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Oct 14

PMID 36230093

Authors

Li Huang

Wendi Teng

Jinxuan Cao

Jinpeng Wang

Affiliations

Soon will be listed here.

Abstract

In the meat industry, microbial contamination, and lipid and protein oxidation are important factors for quality deterioration. Although natural preservatives have been widely used in various meat products, their biological activities are often reduced due to their volatility, instability, and easy degradation. Liposomes as an amphiphilic delivery system can be used to encapsulate food active compounds, which can improve their stability, promote antibacterial and antioxidant effects and further extend the shelf life of meat products. In this review, we mainly introduce liposomes and methods of their preparation including conventional and advanced techniques. Meanwhile, the main current applications of liposomes and biopolymer-liposome hybrid systems in meat preservation are presented.

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