Liposomal encapsulation of royal jelly and its incorporation into kefir: enhancement of bioaccessibility and bioavailability

Key Points

• Enhanced bioavailability of nutrients was achieved with liposomal encapsulation and incorporation into kefir, indicating greater absorption.
• Bioaccessibility improved notably, as demonstrated by increased nutrient release in simulated digestive conditions.
• The method utilized involves liposomal encapsulation—packaging nutrients in tiny fat bubbles for better delivery in the digestive system.
• This approach highlights the potential for improved nutrient delivery in functional foods, encouraging future exploration in food science.