Liposomal encapsulation of selected vitamins for food and cosmetic application

Liposomal encapsulation of selected vitamins for food and cosmetic application

Abstract

Vitamins degrade naturally over time and slowly lose their biological activity. They are often sensitive to oxidation and degradation due to light and temperature during manipulation and storage. These processes can be prevented and one of the possible option is the use of encapsulation techniques. During encapsulation, the active substances are coated into carrier systems which provide adequate physical and chemical protection against the adverse effects of the external environment. The substances gain better stability and retain their functions during processing or storage. The encapsulation also brings other benefits such as improved transport, controlled release, easier handling and more. The work was focused on the preparation and characterization of liposomal particles containing vitamins.

Vitamins degrade naturally over time and slowly lose their biological activity. They are often sensitive to oxidation and degradation due to light and temperature during manipulation and storage. These processes can be prevented and one of the possible option is the use of encapsulation techniques. During encapsulation, the active substances are coated into carrier systems which provide adequate physical and chemical protection against the adverse effects of the external environment. The substances gain better stability and retain their functions during processing or storage. The encapsulation also brings other benefits such as improved transport, controlled release, easier handling and more. The work was focused on the preparation and characterization of liposomal particles containing vitamins.

vitamins, liposomes, encapsulation

vitamins, liposomes, encapsulation

BENDOVÁ, A.; SKOUMALOVÁ, P.; MÁROVÁ, I.

2022

20.10.2021

Tanger Ltd.

Brno

978-80-88365-00-6

NANOCON 2021 - Abstracts

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