Abstract
A liposomal vesicular structure is composed of one or more phospholipid bilayers in an aqueous environment. Liposomes are the most popular carriers used to design a delivery system for different compounds in the pharmacological, biochemical, biological, food, and agricultural sectors. Enzymes are commonly used ingredients in food industries, such as bakery, dairy, and beverages. Nevertheless, they are very sensitive to environmental stresses and harsh processing conditions and it is not possible to have a controlled release profile for their free forms. Fortunately, these limitations can be overcome by loading the enzymes in an efficient encapsulation system such as liposomal carriers. Many studies have indicated that the liposomes can be a proper candidate for encapsulation and delivery of enzymes. In this study, preparation and application of food-grade liposomes for encapsulation of a variety of enzymes have been reviewed and discussed. Particularly, application of enzyme-loaded liposomes for acceleration of ripening in different cheeses and various catalyzed reactions by liposomal enzymes have been covered.
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