Liposomes for Flavor and Fragrance Encapsulation

Flavors are generally divided into natural flavors and artificial flavors, of which natural flavors are widely used, but natural flavors have low bioavailability, poor absorption, rapid metabolism, poor stability, easy oxidation, irritability, and other problems. In general, such problems can be solved by microencapsulation of flavors. Such microencapsulation is usually accomplished using water-soluble polymers co-adsorbed or using complexes formed from β-cyclodextrins. In recent years, encapsulation of fragrances and other aromatic agents with liposomes has gradually shown great advantages.