Food-grade liposomes enhancing probiotic beverage stability and bioavailability
Innovative food-grade liposomes enhance the stability and bioavailability of probiotics in beverages. Using ultrasound techniques, these liposomes are developed from upcycled agri-food byproducts, improving taste, texture, and nutritional quality while aligning with sustainable development goals.
Overview
This research introduces innovative food-grade liposomes designed to enhance the stability and bioavailability of probiotics in beverages. Utilizing low-frequency, high-intensity ultrasound techniques, these liposomes serve as sustainable carrier systems that improve the antioxidant activity, texture, flavor, and growth of probiotic microorganisms. By upcycling agri-food byproducts such as grape and tomato pomace, the solution contributes to sustainable food systems and aligns with Canadian sustainable development goals. The approach also involves fermentation to reduce anti-nutritional factors and food allergens, enhancing the overall quality of the final products.
Technical specifications
- Innovative Techniques: Utilizes ultrasound-based methods to create stable liposome nanocarrier systems.
- Bioactive Extraction: Employs non-thermal eco-friendly ultrasound extraction of phytochemicals and phenolics.
- Fermentation Process: Involves SCOBY cultures with yeast and lactic acid bacteria to enhance probiotic activity.
- Liposome Development: Uses established lab protocols with a kombucha model.
- Bioavailability Assessment: Measures encapsulation efficiency, particle size, and surface charge.
- Shelf Stability: Uses biosensors to assess stability by measuring volatile compounds and oxidation end products.
- Nutritional Improvement: Reduces anti-nutritional factors such as Trypsin inhibitors through fermentation.
Technology readiness level
This technology is currently at TRL 5, indicating that it has been validated in a relevant environment and is progressing towards commercialization. Further validation and development are planned, focusing on improving food safety and quality from farm to fork.
About Carleton University
Carleton University is a comprehensive public research university in Ottawa, defined by cross‑disciplinary collaboration and an industry‑engaged culture. Co‑op and experiential learning provide work‑ready talent year‑round, while an industry engagement office streamlines sponsored research, NDAs, and contracting. Proximity to Kanata North Technology Park, the National Research Council, and federal departments gives partners access to collaborations, specialized labs, testing resources, and policy stakeholders. Research is supported by competitive federal and provincial programs, including NSERC, SSHRC, CIHR, and the Canada Foundation for Innovation. A central technology transfer office manages IP, licensing, and startup formation, with incubator and maker resources to speed prototyping.
delivered to your inbox.