Nanoliposomes and Their Applications in Food Nanotechnology

References

• W. Alkhalaf, J. Piard, C. Soda, M. El, J. C. Gripon, M. Desmazeaud, and L. Vassal. (1988). Liposomes as proteinase carriers for the accelerated ripening of Saint-Paulin–type cheese. J Food Sci 53:1674–1679.
   Web of Science ®Google Scholar
• R. Arshady. (2001): Microspheres, Microcapsules and Liposomes. London: Citus Books.
   Google Scholar
• A. D. Bangham, M. M. Standish, and J. C. Watkins. (1965). Diffusion of univalent ions across the lamellae of swollen phospholipids. J Mol Biol 13:238–252.
   PubMed Web of Science ®Google Scholar
• C. Banville, J. C. Vuillemard, and C. Lacroix. (2000). Comparison of different methods for fortifying cheddar cheese with vitamin D. Int Dairy J 10:375–382.
   Web of Science ®Google Scholar
• R. O. Benech, E. E. Kheadr, R. Laridi, C. Lacroix, and I. Fliss. (2002). Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture. Appl Environ Microbiol 68 (8):3683–3690.
   PubMedGoogle Scholar
• R. Bodmeier, and H. Chen. (1993). Hydrolysis of cellulose acetate and cellulose acetate butyrate pseudolatexes prepared by a solvent evaporation microfluidization method. Drug Dev Ind Pharm 19 (5):521–530.
   Google Scholar
• M. M. Brandl, D. Bachman, M. Drechsler, and K. H. Bauer. (1993). Liposome preparation using high-pressure homogenizers. In: G. Gregoriadis. (Ed.). Liposome Technology, 2nd ed ( pp 49–65. Boca Raton, Florida, USA: CRC Press.
   Google Scholar
• J. T. Buboltz, and G. W. Feigenson. (1999). A novel strategy for the preparation of liposomes: rapid solvent exchange. Biochim Biophys Acta 1417:232–245.
   PubMed Web of Science ®Google Scholar
• L. CenciaRohan, and S. Silvestri. (1993). Effect of solvent system on microfluidization-induced mechanical degradation. Int J Pharm 95:23–28.
   Web of Science ®Google Scholar
• Q. Chaudhry, M. Scotter, J. Blackburn, B. Ross, A. Boxall, L. Castle, and et al (2008). Applications and implications of nanotechnologies for the food sector. Food Add Cont 25 (3):241–258.
   Google Scholar
• J. C. Colas, W. L. Shi, V. S. N. M. Rao, A. Omri, M. R. Mozafari, and H. Singh. (2007). Microscopical investigations of nisin-loaded nanoliposomes prepared by Mozafari method and their bacterial targeting. Micron 38:841–847.
   PubMed Web of Science ®Google Scholar
• R. Cortesi, E. Esposito, S. Gambarin, P. Telloli, E. Menegatti, and C. Nastruzzi. (1999). Preparation of liposomes by reverse-phase evaporation using alternative organic solvents. J Microencapsul 16:251–256.
   PubMed Web of Science ®Google Scholar
• T. Crook, W. Petrie, C. Wells, and D. Massari. (1992). Effects of phosphatidylserine in Alzheimer's disease. Psychopharmacol Bull 28:61–66.
   PubMedGoogle Scholar
• T. Crook, J. Tinklenberg, J. Yesavage, W. Petrie, M. Nunzi, and D. Massari. (1991). Effects of phosphatidylserine in age-associated memory impairment. Neurology 41:644–649.
   PubMed Web of Science ®Google Scholar
• D. Deamer, and A. D. Bangham. (1976). Large volume liposomes by an ether vaporization method. Biochim Biophys Acta 443:629–634.
   PubMed Web of Science ®Google Scholar
• A. J. Degnan, and J. B. Luchansky. (1992). Influence of beef tallow and muscle on the antilisterial activity of pediocin AcH and liposome-encapsulated pediocin AcH. J Food Protect 55:552–554.
   PubMed Web of Science ®Google Scholar
• T. De Luca, M. Kaszuba, and K. Mattison. (2006). Optimizing silicone emulsion stability using zeta potential. Am Lab News 38:14–15.
   Google Scholar
• K. G. H. Desai, and H. J. Park. (2005). Recent developments in microencapsulation of food ingredients. Drying Tech 23 (7):1361–1394.
   Google Scholar
• V. Dubey, D. Mishra, M. Nahar, and N. K. Jain. (2008). Elastic liposomes mediated transdermal delivery of an anti-jet lag agent: preparation, characterization, and in vitro human skin transport study. Curr Drug Deliv 5 (3):199–206.
   PubMedGoogle Scholar
• A. M. Dwivedi. (2002). Residual solvent analysis in pharmaceuticals. Pharm Tech Europe 14:26–28.
   Google Scholar
• D. J. Estes, and M. Mayer. (2005). Giant liposomes in physiological buffer using electroformation in a flow chamber. Biochim Biophys Acta 1712:152–160.
   PubMed Web of Science ®Google Scholar
• A. A. Gabizon, Y. Barenholz, and M. Bialer. (1993). Prolongation of the circulation time of doxorubicin encapsulated in liposomes containing a polyethylene glycol-derivatized phospholipid: pharmacokinetic studies in rodents and dogs. Pharm Res 10 (5):703–708.
   PubMed Web of Science ®Google Scholar
• J. Geciova, D. Bury, and P. Jelen. (2002). Methods for disruption of microbial cells for potential use in the dairy industry—a review. Int Dairy J 12:541–553.
   Web of Science ®Google Scholar
• B. F. Gibbs, S. Kermasha, I. Alii, and C. N. Mulligan. (1999). Encapsulation in the food industry: a review. Int J Food Sci Nut 50:213–224.
   PubMed Web of Science ®Google Scholar
• A. Gomez-Hens, and J. M. Fernandez-Romero. (2006). Analytical methods for the control of liposomal delivery systems. Trends Anal Chem 25:167–178.
   Web of Science ®Google Scholar
• S. Gould-Fogerite, and R. J. Mannino. (1993). Preparation of large unilamellar liposomes with high entrapment yield by rotary dialysis or agarose plug diffusion. In: G. Gregoriadis. (Ed.). Liposome Technology, Vol. 1 (2nd ed.), Liposome Preparation and Related Techniques ( pp 67–79). Boca Raton, Florida, USA: CRC Press.
   Google Scholar
• G. Gregoriadis, A. Bacon, W. Caparros-Wanderley, and B. McCormack. (2003). Plasmid DNA vaccines: entrapment into liposomes by dehydration-rehydration. Meth Enzymol 367:70–80.
   PubMed Web of Science ®Google Scholar
• E. Gross, and J. L. Morell. (1971). The structure of nisin. J Am Chem Soc 93:4634–4635.
   PubMed Web of Science ®Google Scholar
• M. J. Hope, M. B. Bally, G. Webb, and P. R. Cullis. (1985). Production of large unilamellar vesicles by a rapid extrusion procedure. Characterization of size distribution, trapped volume, and ability to maintain a membrane potential. Biochim Biophys Acta 812:55–65.
   PubMed Web of Science ®Google Scholar
• S. W. Huang, M.T. Saute-Gracia, E. N. Frankel, and J. B. German. (1999). Effect of lactoferrin on oxidative stability of corn oil emulsions and liposomes. J Agricul Food Chem 47:1356–1361.
   PubMedGoogle Scholar
• A. Huwiler, T. Kolter, J. Pfeilschifter, and K. Sandhoff. (2000). Physiology and pathophysiology of sphingolipid metabolism and signaling. Biochim Biophys Acta 1485:63–99.
   PubMed Web of Science ®Google Scholar
• S. M. Jafari, Y. H. He, and B. Bhandari. (2006). Nanoemulsion production by sonication and microfluidization—a comparison. Int J Food Prop 9 (3):475–485.
   Google Scholar
• M. Jurima-Romet, R. F. Barber, J. Demeester, and P. N. Shek. (1990). Distribution studies of liposome-encapsulated glutathione administered to the lung. Int J Pharm 63:227–235.
   Web of Science ®Google Scholar
• M. Jurima-Romet, R. F. Barber, and P. N. Shek. (1992). Liposomes and bronchoalveolar lavage fluid: release of vesicle-entrapped glutathione. Int J Pharm 88:201–210.
   Google Scholar
• M. R. Kasaai, G. Charlet, P. Paquin, and J. Arul. (2003). Fragmentation of chitosan by microfluidization process. Innov Food Sci Emerg Tech 4 (4):403–413.
   Google Scholar
• B. C. Keller, G. Faulkner, and D. D. Lasic. (2000). Liposomes in breastmilk. Agro Food Ind HiTech 11:6–8.
   Google Scholar
• B. C. Keller. (2001). Liposomes in nutrition. Trends Food Sci Technol 12:25–31.
   Web of Science ®Google Scholar
• E. E. Kheadr, J. C. Vuillemard, and S. A. El-Deeb. (2002). Acceleration of cheddar cheese lipolysis by using liposome-entrapped lipases. J Food Sci 67:485–492.
   Web of Science ®Google Scholar
• H. Y. Kim, and I. C. Baianu. (1991). Novel liposome microencapsulation techniques for food applications. Trends Food Sci Technol 2:55–61.
   Google Scholar
• C. J. Kirby, B. E. Brooker, and B. A. Law. (1987). Accelerated ripening of cheese using liposome-encapsulated enzyme. Int J Food Sci Technol 22:355–375.
   Web of Science ®Google Scholar
• C. Kirby. (1991). Microencapsulation and controlled delivery of food ingredients. Food Sci Technol Today 5:74–78.
   Google Scholar
• C. J. Kirby, C. J. Whittle, N. Rigby, D. T. Coxon, and B. A. Law. (1991). Stabilization of ascorbic acid by microencapsulation in liposomes. Int J Food Sci Technol 26:437–449.
   Web of Science ®Google Scholar
• C. J. Kirby. (1993). Controlled delivery of functional food ingredients: opportunities for liposomes in the food industry. In: G. Gregoriadis. (Ed.). Liposome Technology ( pp 215–232). London:CRC Press.
   Google Scholar
• J. Koopman, V. Turkish, and A Monto. (1985). Infant formula and gastrointestinal illness. Am J Public Health 75:477–480.
   PubMed Web of Science ®Google Scholar
• N. Lagoueyte, and P. Paquin. (1998). Effects of microfluidization on the functional properties of xanthan gum. Food Hydrocol 12 (3):365–371.
   Google Scholar
• R. Laridi, E. E. Kheadr, R. O. Benech, J. C. Vuillemard, C. Lacroix, and I. Fliss. (2003). Liposome encapsulated nisin Z: optimization, stability, and release during milk fermentation. Int Dairy J 13:325–336.
   Web of Science ®Google Scholar
• D. D. Lasic. (1988). The spontaneous formation of unilamellar vesicles. J Colloid Interface Sci 124 (2):428–435.
   Google Scholar
• D. D. Lasic. (1998). Novel applications of liposomes. Trends Biotech 16:307–321.
   PubMed Web of Science ®Google Scholar
• D. D. Lasic, R. Joannic, B. C. Keller, P. M. Frederik, and L. Auvray. (2001). Spontaneous vesiculation. Adv Colloid Interface Sci 89–90:337–349.
   PubMed Web of Science ®Google Scholar
• B. A. Law, and J. S. King. (1985). Use of liposomes for proteinase addition to cheddar cheese. J Dairy Res 52:183–188.
   Web of Science ®Google Scholar
• B. A. Law, and A. S. Wigmore. (1982). Accelerated cheese ripening with food-grade proteinases. J Dairy Res 49:137–146.
   Web of Science ®Google Scholar
• B. A. Law, and A. S. Wigmore. (1983). Accelerated ripening of cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci. J Dairy Res 50:519–525.
   Web of Science ®Google Scholar
• L. Leserman, P. Machy, and O. Zelphati. (1994). Immunoliposome-mediated delivery of nucleic acids: a review of our laboratory's experience. J Liposome Res 4 (1):107–119.
   Google Scholar
• Y. F. Maa, and C. C. Hsu. (1999). Performance of sonication and microfluidization for liquid-liquid emulsification. Pharm Dev Technol 4:233–240.
   PubMed Web of Science ®Google Scholar
• R. C. MacDonald, R. I. MacDonald, B. P. M. Menco, K. Takeshita, N. K. Subbarao, and L. Hu. (1991). Small-volume extrusion apparatus for preparation of large unilamellar vesicles. Biochim Biophys Acta 1061:297–303.
   PubMed Web of Science ®Google Scholar
• E. L. Magee, and N. F. Olsen. (1981). Microencapsulation of cheese ripening systems: formation of microcapsules. J Dairy Sci 64:600–610.
   Web of Science ®Google Scholar
• M. Matsuzaki, F. McCafferty, and M. Karel. (1989). The effect of cholesterol content of phospholipid vesicles on the encapsulation and acid resistance of B-galactosidase from E. coli. Int J Food Sci Technol 24:451–460.
   Web of Science ®Google Scholar
• B. McCormack, and G. Gregoriadis. (1994). Drugs-in-cyclodextrins-in liposomes: a novel concept in drug delivery. Int J Pharm 112 (3):249–258.
   Google Scholar
• S. M. Mortazavi, M. R. Mohammadabadi, K. Khosravi-Darani, and M. R. Mozafari. (2007). Preparation of liposomal gene therapy vectors by a scalable method without using volatile solvents or detergents. J Biotechnol 129:604–613.
   PubMed Web of Science ®Google Scholar
• M. R. Mozafari. (2005). Liposomes: an overview of manufacturing techniques. Cell Mol Biol Lett 10:711–719.
   PubMed Web of Science ®Google Scholar
• M. R. Mozafari. (2006): Nanocarrier Technologies: Frontiers of Nanotherapy. Dordrecht, The Netherlands: Springer.
   Google Scholar
• M. R. Mozafari. (2007). Nanomaterials and Nanosystems for Biomedical Applications. Dordrecht, The Netherlands: Springer.
   Google Scholar
• M. R. Mozafari, and S. M. Mortazavi. (2005): Nanoliposomes: from Fundamentals to Recent Developments. Oxford, UK: Trafford Pub. Ltd.
   Google Scholar
• M. R. Mozafari, C. J. Reed, C. Rostron, C. Kocum, and E. Piskin. (2002). Construction of stable anionic liposome-plasmid particles using the heating method: a preliminary investigation. Cell Mol Biol Lett 7 (3):923–927.
   PubMedGoogle Scholar
• M. R. Mozafari, C. J. Reed, and C. Rostron. (2007). Cytotoxicity evaluation of anionic nanoliposomes and nanolipoplexes prepared by the heating method without employing volatile solvents and detergents. Pharmazie 62 (3):205–209.
   PubMedGoogle Scholar
• R. R. C. New. (1990). Liposomes a Practical Approach. Oxford, UK: IRL/Oxford University Press.
   Google Scholar
• R. Palankar, Y. Ramaye, D. Fournier, and M. Winterhalter. (2008). Functionalized liposomes. In: L. A. Leitmannova. (Ed.). Advances in Planar Lipid Bilayers and Liposomes, Vol. 7 ( pp 39–58). USA: Elsevier: Academic Press.
   Google Scholar
• M. Peel. (1999). Liposomes produced by combined homogenization/extrusion. GIT Lab J 3:37–38.
   Google Scholar
• J. C. Piard, M. ElSoda, W. Alkhalaf, M. Rousseau, M. Desmazeaud, L. Vassal, and et al (1986). Acceleration of cheese ripening with liposome entrapped proteinase. Biotechnol Lett 8:241–246.
   Web of Science ®Google Scholar
• U. Pick. (1981). Liposomes with a large trapping capacity prepared by freezing and thawing of sonicated phospholipid mixtures. Arch Biochem Biophys 212:186–194.
   PubMed Web of Science ®Google Scholar
• D. R. Rao, C. B. Chawan, and R. Veeramachaneni. (1995). Liposomal encapsulation of B- galactosidase: comparison of two methods of encapsulation. J Food Biochem 18:239–251. in vitro lactose digestibility
   Web of Science ®Google Scholar
• G. Reineccius. (1995). Liposomes for controlled release in the food industry. In : S. Risch, and G. Reineccius. (Eds.). Encapsulation and Controlled Release of Food Ingredients ( pp 113–131. Washington, DC: American Chemical Society.
   Google Scholar
• H. Schieren, S. Rudolph, M. Finkelstein, P. Coleman, and G. Weissmann. (1978). Comparison of large unilamellar vesicles prepared by a petroleum ether vaporization method with multilamellar vesicles: ESR, diffusion, and entrapment analyses. Biochim Biophys Acta 542:137–153.
   PubMed Web of Science ®Google Scholar
• A. Sharma, and U. S. Sharma. (1997). Liposomes in drug delivery: progress and limitations. Int J Pharm 154:123–140.
   Web of Science ®Google Scholar
• D. P. Siegel, and B. G. Tenchov. (2008). Influence of the lamellar phase unbinding energy on the relative stability of lamellar and inverted cubic phases. Biophys J 94:3987–3995.
   PubMed Web of Science ®Google Scholar
• S. Silvestri, G. Gabrielson, and L. L. Wu. (1991). Effect of terminal block on the microfluidization induced degradation of model ABA block copolymer. Int J Pharm 71:65–71.
   Web of Science ®Google Scholar
• S. Silvestri, N. Ganguly, and E. Tabibi. (1992). Predicting the effect of nonionic surfactants on dispersed droplet radii in submicron oil-in-water emulsions. Pharm Res 9 (10):1347–1350.
   PubMedGoogle Scholar
• F. Szoka, and D. Papahadjopoulos. (1978). A new procedure for preparation of liposomes with large internal aqueous space and high capture by reverse-phase evaporation. Proc Natl Acad Sci USA 75 (9):4194–4198.
   PubMed Web of Science ®Google Scholar
• F. Szoka, and D. Papahadjopoulos. (1980). Comparative properties and methods of preparation of lipid vesicles (liposomes). Ann Rev Biophys Bioeng 9:467–508.
   PubMedGoogle Scholar
• H. Talsma, M. J. Van Steenbergen, J. C. H. Borchert, and D. J. A. Crommelin. (1994). A novel technique for the one-step preparation of liposomes and nonionic surfactant vesicles without the use of organic solvents. Liposome formation in a continuous gas stream: the bubble method. J Pharm Sci 83 (3):276–280.
   PubMedGoogle Scholar
• T. M. Taylor, P. M. Davidson, B. D. Bruce, and J. Weiss. (2005). Liposomal nanocapsules in food science and agriculture. Crit Rev Food Sci Nut 45:587–605.
   PubMed Web of Science ®Google Scholar
• J. L. Thapon, and G. Brule. (1986). Effets du pH et de la forme ionize sur raffinit lysozymes-caseines (Effects of pH and ionic-strength on lysozyme-caseins affinity). Le Lait 66:19–30.
   Google Scholar
• A. K. Thompson. (2003). Liposomes: from concepts to applications. Food NZ 13:S23–S32.
   Google Scholar
• A. K. Thompson, M. R. Mozafari, and H. Singh. (2007). The properties of liposomes produced from milk-fat globule membrane material using different techniques. Le Lait 87:349–360.
   Google Scholar
• S. Vemuri, C. D. Yu, V. Wangsatorntanakun, and N. Roosdorp. (1990). Large-scale production of liposome by a microfluidizer. Drug Dev Ind Pharm 16 (15):2243–2256.
   Google Scholar
• S. Vemuri, and C. T. Rhodes. (1995). Preparation and characterization of liposomes as therapeutic delivery systems: a review. Pharm Acta Helvetiae 70:95–111.
   PubMedGoogle Scholar
• A. Verheul, N. J. Russell, R. V. Hof, F. M. Rombouts, and T. Abee. (1997). Modifications of membrane phospholipid composition in nisin-resistant Listeria monocytogenes. Appl Environ Microbiol 63:3451–3457.
   PubMed Web of Science ®Google Scholar
• R. Watwe, and J. Bellare. (1995). Manufacture of liposomes: a review. Curr Sci 68:715–724.
   Web of Science ®Google Scholar
• L. M. Were, B. D. Bruce, P. M. Davidson, and J. Weiss. (2003). Size, stability, and entrapment efficiency of phospholipid nanocapsules containing polypeptide antimicrobials. J Agricul Food Chem 51:8073–8079.
   PubMed Web of Science ®Google Scholar
• M. G. Wilkinson, and K. N. Kilcawley. (2005). Mechanism of incorporation and release of enzymes into cheese during ripening. Int Dairy J 15:817–830.
   Web of Science ®Google Scholar
• S. Yurdugul, and M. R. Mozafari. (2004). Recent advances in micro- and nanoencapsulation of food ingredients. Cell Mol Biol Lett 9 (S2):64–65.
   Google Scholar
• P. Zagana, M. Haikou, P. Klepetsanis, E. Giannopoulou, P. V. Ioannou, and S. G. Antimisiaris. (2008). In vivo distribution of arsonoliposomes: effect of vesicle lipid composition. Int J Pharm 347 (1–2):86–92.
   PubMedGoogle Scholar