Nanoliposomes are a form of vector used both in the pharmaceutical and food industries. In food industry, these lipid nanostructures are incorporated during the manufacturing process of food products, primarily to improve texture, flavors and for food preservation. Because of their natural lipid composition, and their ability to encapsulate both hydrophobic and hydrophilic compounds, nanoliposomes represent an interesting form of carrier for bioactive molecules. Encapsulation in these lipid-based vectors of molecules known for their beneficial effects on certain organs or tissues can be envisaged in nutraceutical applications to create functional foods designed for disease prevention. To achieve this objective, however, it is necessary to control certain parameters during preparation and storage of nanoliposomes to ensure optimal digestibility and bioavailability. Indeed, challenges still exist to ensure the stability of nanoliposomes during storage, as well as following ingestion. Many preparation techniques are available, but the oxidative nature of lipids and their phase transition temperature all affect the stability of nanoliposomes. These issues and the feasibility for use of nanoliposomes in industrial applications for nutraceuticals, as well as the importance of establishing product specifications and the claims for using nanoliposomes in nutraceuticals are discussed in this review. Finally, although industrial scale-up raises questions of quality control and reproducibility, investigations nevertheless suggest a promising future for the use of these lipid nanostructures in nutraceutical applications.

Nanoliposomes

Liposomes

Nutraceuticals

Functional foods

Vector

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