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Liposomal formulations that encapsulate bioactive compounds can be used in meat products, such as sausages and ham, to enhance their health benefits and preservation. This chapter describes a method for producing liposomes containing a hydrophobic bioactive compound using a simple, continuous flow process. The process employs a push-pull, pressure-controlled microfluidic system. The liposomes are prepared using 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DSPC) lipid and an optimal lipid-to-cholesterol ratio of 2:1. To facilitate homogeneous distribution into the meat product, the liposomes can be previously mixed into the brine. In addition, they can also be added to active packaging.

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Liposomal Encapsulation of Bioactive Compounds Using Microfluidics for Application in Ham and Sausage

  • 章节

  • 发表日期：

    2026年

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  • Gonzalo Delgado-Pando,
  • Alexandros Ch. Stratakos

摘要

Liposomal formulations that encapsulate bioactive compounds can be used in meat products, such as sausages and ham, to enhance their health benefits and preservation. This chapter describes a method for producing liposomes containing a hydrophobic bioactive compound using a simple, continuous flow process. The process employs a push-pull, pressure-controlled microfluidic system. The liposomes are prepared using 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DSPC) lipid and an optimal lipid-to-cholesterol ratio of 2:1. To facilitate homogeneous distribution into the meat product, the liposomes can be previously mixed into the brine. In addition, they can also be added to active packaging.