2.10. Preservation of liposomal formulations: pasteurization
In order to analyze the effects of increasing temperature on liposomal formulations, they were resuspended in distilled water,and incubated at 65 C for 30 min to simulate the pasteurization process of low temperature long time (LTLT). The same batch before and after the heat treatment was used. This LTLT process is employed as a type of pasteurization of milk apply in the food industry. Besides, this pasteurization favors the preservation of the liposomal formulations and the maintenance of low microbiology flora.