Application of liposomal systems derived from vegetable lecithins in food technologies

Liposomal systems are widely used in Medicine, Pharmacy and Cosmetology as delivery systems for transdermal, oral, parenteral administration of certain medicinal and biologically active substances into the body. This is due to unique properties of liposomes formed by natural phospholipids, amphiphilic molecules of which are able to form associates spontaneously in the aqueous medium, but also in the form of bilayers. The article deals with the classification of liposomes according to the structure; it has been also noted that the liposomes formed by natural phospholipids, are characterized by high biocompatibility, isotropy and thermoreversibility. An egg yolk is the richest source of natural phospholipids and it contains up to 78 % of phosphatidylcholines.

However, isolation of phospholipids from plant sources such as soy, sunflower and rapeseed, is more profitable economically, and therefore more appropriate for the use in food technology. It has been shown that liposomal systems of plant origin have broad application in food technologies as food additives, enzyme encapsulators, bacteriocins and stabilizers of labile nutrients. However, poorly studied mechanism of liposomal formation and the problem of ensuring the stability of liposomal systems during storage are limiting factors of their wide use in food technologies, since under the influence of various factors their structure may be disrupted and, as a result, active substance can come out into the external environment.

Thus, studies aimed at identifying regularities and mechanisms of formation of highly stable liposomal systems derived from phospholipids contained in plant lecithins are considered to be relevant. 

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