Liposomes in food industries

Since Alec D. Banghamâ's discovery of liposomes in 1965, the application of lipid vessels has been widely utilized in the pharmaceutical, biomedical, agricultural, food, and nutraceutical sectors to encapsulate lipophilic and hydrophilic bioactives. Liposome-based formulations can be an ideal technique to deliver lipophilic bioactives, vitamins, minerals, and phytochemicals. Before commercialization, it is important to understand the consumers' perceptions and adoption behavior. This is because the consumer's inclination toward buying functional food products is based on their purchasing indention, and the roles of age, education level, mindset, and current health condition. For instance, consumers with a low educational level may be reluctant to consume functional foods, while consumers visiting a gym regularly are more supportive of functional food products. Thus, well-being is gaining attention among marketing, sensory, and consumer research teams of the food sector to understand the consumers' eating patterns. This chapter demonstrates the consumers' inclination toward functional food products, challenges of the conventional entrapment techniques, and the application of liposomes in functional food products.