Food nanotechnology involves the utilization of nanocarrier systems to stabilize the bioactive materials against a range of environmental and chemical changes as well as to improve their bioavailability. Nanoliposome technology presents exciting opportunities for food technologists in areas such as encapsulation and controlled release of food materials, as well as the enhanced bioavailability, stability, and shelf-life of sensitive ingredients. Liposomes and nanoliposomes have been used in the food industry to deliver flavors and nutrients and, more recently, have been investigated for their ability to incorporate antimicrobials that could aid in the protection of food products against microbial contamination. In this paper, the main physicochemical properties of liposomes and nanoliposomes are described and some of the industrially applicable methods for their manufacture are reviewed. A summary of the application of nanoliposomes as carrier vehicles of nutrients, nutraceuticals, enzymes, food additives, and food antimicrobials is also presented.

中文翻译：

---

纳米脂质体及其在食品纳米技术中的应用

食品纳米技术涉及利用纳米载体系统来稳定生物活性材料以应对一系列环境和化学变化，并提高其生物利用度。纳米脂质体技术为食品技术人员在食品材料的封装和控制释放以及增强敏感成分的生物利用度、稳定性和保质期等领域提供了令人兴奋的机会。脂质体和纳米脂质体已在食品工业中用于提供风味和营养，并且最近已对其掺入抗菌剂的能力进行了研究，这些抗菌剂有助于保护食品免受微生物污染。在本文中，描述了脂质体和纳米脂质体的主要物理化学特性，并回顾了一些工业上适用的制造方法。还概述了纳米脂质体作为营养物质、营养品、酶、食品添加剂和食品抗菌剂的载体载体的应用。