Vesicular systems in dairy products: an up to date overview

Food nanotechnology involves the utilization of nanocarrier system to stabilize the bioactive materials against a range of environmental and chemical changes as well as to improve their bioavailability. Liposomes and non-phospholipid vesicles represent exciting opportunities for food technologists in different areas. In several studies the potential of vesicles has been shown for the improvement of the flavor of cheese which has been ripened using accelerated methods, the targeted delivery of functional food ingredients, the synergistic delivery of vitamins for enhancing antioxidant activity and the stability of functional substances in dairy products. Furthermore, liposomes have been investigated for their ability to incorporate antimicrobials that could aid the protection of dairy products. Vesicular structures and systems not strictly fitting the definition of liposomes (e.g. multiple phase emulsions) will continue to find more applications in foods. In this paper, a summary of the application of vesicles in the production of dairy products is provided and some of the industrially applicable methods for their manufacture are also reviewed.