Liposome Technology in Food Science: Structure, Preparation Techniques, and Functional Applications

• Liposome structural classification for nutrient delivery and preservation was reviewed. • Liposomes extend shelf life by emulsion systems and antimicrobial agents. • Liposomes can co-encapsulate both hydrophilic and hydrophobic nutrients. • This review establishes a theoretical framework for the industrial application of liposome. Liposomes, spherical vesicles composed of phospholipid bilayers, offer significant value in functional foods and nutraceuticals due to their biocompatibility, biodegradability, and amphiphilic encapsulation properties. This review systematically outlines structural characteristics, classification systems, and preparation techniques of liposomes, focusing on their innovative applications in the food industry. As efficient delivery carriers, liposomes co-encapsulate hydrophilic/hydrophobic compounds, enhancing storage stability, bioavailability, and targeted delivery of bioactive ingredients. They extend shelf life in preservation by stabilizing emulsions and embedding antimicrobial agents, while enabling intelligent-responsive functional foods. Additionally, liposome technology addresses challenges such as degradation of heat-sensitive components and loss of volatile flavors, advancing functional food innovation.This review establishes a theoretical framework for the industrial application of liposome technology in functional food manufacturing and offers insights into its broader utilization in the food sector.