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Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations.

Authors :
Safaeian Laein S
Katouzian I
Mozafari MR
Farnudiyan-Habibi A
Akbarbaglu Z
Shadan MR
Sarabandi K
Source :
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (22), pp. 7728-7747. Date of Electronic Publication: 2023 Mar 23.
Publication Year :
2024

Abstract

Nowadays, the use of lipid-based nanocarriers for the targeted and controlled delivery of a variety of hydrophobic and hydrophilic bioactive-compounds and drugs has increased significantly. However, challenges such as thermodynamic instability, oxidation, and degradation of lipid membranes, as well as the unintended release of loaded compounds, have limited the use of these systems in the food and pharmaceutical industries. Therefore, the present study reviews the latest achievements in evaluating the characteristics, production methods, challenges, functional, and biological stabilization strategies of lipid-based carriers (including changes in formulation composition, structural modification, membrane-rigidity, and finally monolayer or multilayer coating with biopolymers) in different conditions, as well as molecular dynamics simulations. The scientists' findings indicate the effect of natural biopolymers (such as chitosan, calcium alginate, pectin, dextran, xanthan, caseins, gelatin, whey-proteins, zein, and etc.) in modifying the external structure of lipid-based carriers, improving thermodynamic stability and resistance of membranes to physicochemical and mechanical tensions. However, depending on the type of bioactive compound as well as the design and production goals of the delivery-system, selecting the appropriate biopolymer has a significant impact on the stability of vesicles and maintaining the bioaccessibility of the loaded-compounds due to the stresses caused by the storage-conditions, formulation, processing and gastrointestinal tract.

Details

Language :
English
ISSN :
1549-7852
Volume :
64
Issue :
22
Database :
MEDLINE
Journal :
Critical reviews in food science and nutrition
Publication Type :
Academic Journal
Accession number :
36950963
Full Text :
https://doi.org/10.1080/10408398.2023.2191281