Solubilization of food bioactives within lyotropic liquid crystalline mesophases

被引：83

作者：

Amar-Yuli, Idit ^{[1
]}

Libster, Dima ^{[1
]}

Aserin, Abrahain ^{[1
]}

Garti, Nissim ^{[1
]}

机构：

[1] Hebrew Univ Jerusalem, Casali Inst Appl Chem, IL-91904 Jerusalem, Israel

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2009年 / 14卷 / 01期

关键词：

SCANNING-ELECTRON-MICROSCOPY; X-RAY-DIFFRACTION; LIPID-WATER PHASES; VITAMIN-E ACETATE; CUBIC PHASES; MONOOLEIN/WATER SYSTEM; RHEOLOGICAL PROPERTIES; GLYCEROL MONOOLEATE; HEXAGONAL PHASES; LAMELLAR PHASES;

D O I：

10.1016/j.cocis.2008.02.001

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070305 [高分子化学与物理];

摘要：

Liquid crystals are widely utilized as model systems to mimic biological processes where the phase behavior of lipids plays a mediating role. In various foods and pharmaceutical and biotechnical applications, the liquid crystalline phases formed by surfactants in an aqueous medium represent useful host systems for drugs, amino acids, peptides, proteins and vitamins. Various biologically active food additives are soluble in neither aqueous nor Oil phase and require environmental protection against hydrolysis or oxidation. Lyotropic liquid crystals meet these requirements mainly due to their high solubilization capacities for hydrophilic, lipophilic and amphiphilic guest molecules. Moreover, recent studies demonstrated controlled and/or sustained release of solubilized molecules from different liquid crystalline matrices. This paper surveys the solubilization of hydrophilic, lipophilic and amphiphilic guest molecules for food applications and illustrates the corresponding structural transformations. Recent developments in liquid crystal characterization methods are discussed. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：21 / 32

页数：12

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