Polymers · 7 authors, 3 centres
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This narrative review synthesizes current knowledge on various materials (e.g., polymers, proteins, saccharides) used to coat liposomes to enhance their physical and chemical stability for pharmaceutical and food applications. The main finding is that coatings can improve stability against environmental stressors like pH, temperature, and enzymes, but the review notes the lack of extensive research on in vitro digestion and interaction mechanisms in food technology.
Liposomes are promising delivery systems for active compounds but suffer from instability due to factors like temperature, light, pH, and oxidation. This narrative review aims to summarize coating materials used to enhance liposome stability for drug delivery and food industry applications. The review details physical and chemical factors affecting liposome stability, including degradation at high temperatures, under UV light, and at extreme pH levels. It categorizes coating materials into saccharides and derivatives (e.g., chitosan, alginate), polymers (e.g., PEG, Eudragit), and proteins (e.g., albumin, whey protein), outlining their advantages, such as improved bioavailability, sustained release, and protection from gastrointestinal digestion. Key findings indicate that coatings like PEG extend circulation time in pharmaceuticals, while food-grade materials like chitosan and whey protein improve thermal and oxidative stability. The review discusses mechanisms of improved absorption, including mucoadhesion and cellular uptake pathways. Limitations highlighted include the potential toxicity of some coatings (e.g., PEG accumulation), the complexity of manufacturing, and a scarcity of research on coated liposomes in food products undergoing thermal processing. The implications suggest that while coated liposomes show promise, future work is needed to develop economically viable, stable food products and explore new coating materials to overcome current challenges.
