We have recently published our work on liposomal & nanoliposomal entrapment of PUFA's as hydrophobic agents (see attached article). We have added these agents to the liposomal ingredients before their formation. However, your question implies that you are interested in the entrapment of lipophilic compounds to the pre-formed vesicle; is that right?

Article: Comparative study of the oxidative and physical stability of liposomal

and nanoliposomal polyunsaturated fatty acids prepared with conventional

and Mozafari methods. Food Chemistry 135 (2012) 2761–2770.

I am much obliged sir. Thanks and Regards

Mr. Borg, we are doing the similar work, but I confused if it has any benifits to encapsulate essential oils.