Lipid nanoparticles (LNp) have emerged as promising delivery systems for bioactive compounds in food matrices and beverages due to their ability to enhance protection, stability, and controlled release. These nanocarriers address major challenges in food fortification, including environmental sensitivity, low solubility, volatility, and limited bioavailability of functional ingredients. Thus, this review aims to evaluate important findings on the incorporation of LNp loaded with diverse compounds into foods matrices. A bibliographic search was conducted in scientific databases, and only studies that incorporated LNp into foods and beverages, either by direct addition or as food coatings, were selected. Both types of LNp, solid lipid nanoparticles and nanostructured lipid carriers, are attractive for food applications, with properties primarily determined by composition and processing parameters. LNp containing various bioactive compounds have been incorporated into beverages and food matrices, including dairy products, fruit and vegetable coatings, oils and emulsions, meat products, and baked products. These systems have been evaluated from six main perspectives: LNp stability, product stability, sensory analyses, and antioxidant, antimicrobial, and cytotoxic activities. Patent analyses also indicate growing industrial interest, particularly in beverages. Therefore, the potential of LNp as carriers of bioactive compounds is well demonstrated, especially for protecting compounds during processing and storage while preserving food and beverage quality. Nevertheless, further research is required to optimize formulations for food incorporation, evaluate efficacy and safety, and support regulatory frameworks for broader use in functional food systems.
Carvalho et al. (2026) studied this question.