Abstract:

Liposomes, in which amphiphilic lipids such as phospholipid bilayer encapsulate the aqueous phase, are
cell membrane-like closed delivery system. Because of their unique properties such as protection, delivery, targeting
and controlled release, liposomes have shown great application potential in food, medicine, cosmetics and agriculture.
This article gives a brief introduction to the characteristics of liposomes with special focus on the recent progress in the
application of liposomes in the fields of lipids, food antioxidants, enzymes, proteins, vitamins and minerals. In addition, an
overview of in vitro gastrointestinal digestion of liposomes in the fields of food science and nutrition is also proposed.

Key words: liposomes, food, in vitro digestion