Innovative Strategies for Surface and Structural Engineering of Liposomes in Food Applications: Approaches, Mechanisms, and Challenges

The advancement of liposomal delivery systems has revolutionized the protection and targeted delivery of functional compounds in food applications. Despite their proven efficacy, traditional liposomes face critical challenges such as aggregation, fusion, oxidation, and instability within the gastrointestinal environment, limiting their practical utility. Recent innovations in liposome engineering have introduced groundbreaking strategies, notably the development of nanocochleates, robust, spiral-shaped lipid structures formed through ionic interactions with cations such as calcium chloride. Many current studies are aimed at improving the conventional nanoliposomes by enhancing their stability, bioavailability, and controlled release. This review explores both traditional methods, including thin-film and ethanol injection techniques, and cutting-edge approaches like microfluidic and supercritical fluid technologies for preparing modified liposomes. It highlights the transformative potential of nanocochleates alongside other advanced modifications such as pH-sensitive, temperature-sensitive, and magnetic liposomes. Emphasizing their targeted delivery capabilities, gastrointestinal retention, and storage stability, these novel structures hold promise for revolutionizing food product formulations. By providing comprehensive insights into liposome modification strategies, especially the innovative role of nanocochleates, this review aims to catalyze future research and development of next-generation liposomal systems that can effectively encapsulate and deliver functional ingredients in the food industry.