Applications of nanoliposomes in cheese technology |
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| Authors: | Reza Mohammadi Maryam Mahmoudzade Mohsen Atefi Kianoush Khosravi‐Darani M R Mozafari |
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| Affiliation: | 1. Department of Food Sciences and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;2. Research Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;3. Australasian Nanoscience and Nanotechnology Initiative, Monash University LPO, Clayton, Vic., Australia |
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| Abstract: | Among microencapsulation techniques used in food production, nanoliposomes are known to be one of the most interesting methods for the encapsulation of flavours, essential oils, amino acids, vitamins, minerals, enzymes, micro‐organisms, redox agents, colourants, antioxidants and antimicrobials. Research has also been conducted on possible applications of nanoliposomes in cheese production by the encapsulation of ferrous glycinate, ferrous sulphate, antioxidants, nisin, β‐galactosidase and cheese‐ripening enzymes. In this article, nanoliposome application in cheese production has been reviewed under three main themes, namely (i) acceleration of cheese ripening, (ii) fortification of cheese with vitamins and minerals and (iii) increasing shelf life of cheese products. Various aspects of nanoliposome application in cheese technology including currently available preparation methods, efficiency of nanoliposomal enzymes, their effects on the acceleration of cheese ripening as well as rheological and chemical properties of the cheese curd are discussed. |
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| Keywords: | Liposome/Nanoliposome Cheese ripening Efficiency Fortification Safety |
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