Abstract
Cubosomes and hexosomes are nanostructured liquid crystalline particles, known as biocompatible nanocarriers for drug delivery. In recent years, there has been good interest in using cubosomes and hexosomes for the delivery of bioactive compounds in functional foods. These systems feature thermodynamic stability, encapsulate both hydrophobic and hydrophilic substances, and have a high tolerance to environmental stresses and potential for controlled release. This review outlines the recent advances in cubosomes and hexosomes in the food industry, focusing on their structure, composition, formation mechanisms, and factors influencing phase transformation between cubosomes and hexosomes. The potential applications especially for the bioactive delivery are presented. The integration of cubosomes and hexosomes with other emerging encapsulation technologies such as surface coating, gelation, and incorporation of polymers are also discussed.
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