Lyotropic Liquid Crystalline Phases for the Formulation of Future Functional Foods

Abstract

The especial features and advanced characteristics of Lyotropic Liquid Crystalline (LLC) phases as potent nano materials for encapsulation and the development of novel delivery systems for nutraceuticals and other bioactive compounds are reviewed. Exemplary, a focus is set on the health benefits of flavonoids and their current restrictions in bioavailability. Accordingly, our visions for application of LLC phases in the engineering of enhanced flavonoid-based food supplements and correlated challenges to over come are highlighted.

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Item Type:	Article
Authors/Creators:	Sadeghpour, A Rappolt, M https://orcid.org/0000-0001-9942-3035
Copyright, Publisher and Additional Information:	©2016 Sadeghpour, et al . This is an open access article distributed under the terms of the Creative Commons Attribution NonCommercial License (https://creativecommons.org/licenses/by-nc/4.0/).
Keywords:	Lyotropic liquid crystals; ISAsomes; Mesosomes; Cubosomes; Polyphenols; Flavonoids; Smart Foods; Nano structured Functional Foods
Dates:	Accepted: 31 July 2016 Published (online): 3 October 2016 Published: 3 October 2016
Institution:	The University of Leeds
Academic Units:	The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User:	Symplectic Publications
Date Deposited:	18 Jan 2017 16:05
Last Modified:	09 Jul 2019 11:06
Published Version:	https://doi.org/10.15406/jnhfe.2016.05.00157
Status:	Published
Publisher:	MedCrave Group
Identification Number:	10.15406/jnhfe.2016.05.00157
Open Archives Initiative ID (OAI ID):	oai:eprints.whiterose.ac.uk:110745

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Lyotropic Liquid Crystalline Phases for the Formulation of Future Functional Foods

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