Liposomes in Food Preservation: Pioneering a New Era of Freshness and Sustainability

ABSTRACT The global food waste crisis and the achievement of the sustainable development goals have increased the demand for innovative food preservation technologies. Liposomes have the ability of controlled release and targeted delivery, which can encapsulate active compounds within phospholipid bilayers, ensuring biocompatibility and stability. This technology has solved the problems of instability, strong irritation, and low utilization rate of bioactive substances, while also catering to consumers' requirements for natural and safe products. This review presents an in‐depth analysis of the structure, preparation methods, functional characteristics, stability and release models of liposomes, and comprehensively explores their various applications in food preservation, emphasizing their roles in extending the shelf life and maintaining food quality. Liposomes have shown remarkable potential in reducing food spoilage and nutrient loss by continuously releasing active ingredients and enhancing antioxidant and antibacterial effects. Future liposomes should focus on exploring responsive humidity mechanisms, green sustainable production methods, and personalized adaptive systems. Liposomes were anticipated to emerge as a pivotal technology for mitigating food waste and offering sustainable solutions within the global food supply chain.