Modification of liposomes: preparation, purpose, methods and the application in food

Abstract

SummaryThe use of liposomes as an effective delivery system has been well documented. This system offers protection to functional components from various environmental factors such as light, oxygen, temperature and pH. However, liposomes also present certain limitations, including poor targeting, instability, short in vivo circulation time and low utilisation of encapsulated substances. These drawbacks can be addressed through the modification of liposomes. This review article examines the preparation of modified liposomes using methods such as the thin‐film method, reverse evaporation method and injection method. The purpose of liposome modification and its application in food are discussed, with a focus on enhancing targeting, prolonging in vivo circulation time, improving stability and ensuring the stability of encapsulated substances during storage. Additionally, the article explores modification methods such as polyethylene glycol modification, peptide and protein modification and polysaccharide modification. This comprehensive review aims to contribute to a better understanding of liposome modification and provide valuable references for the development of novel modified liposomes.