This review discusses the role of liposomes as carriers of bioactive compounds in food technology and human nutrition. Liposomes are versatile nanocarriers that can encapsulate various food ingredients, including individual compounds and plant extracts, enhancing their bioavailability and stability. They are particularly useful for compounds with low bioavailability, such as phytosterols, which help lower blood cholesterol levels. Liposomes can also serve as antimicrobial carriers, protecting food products from spoilage during storage. However, there is a lack of in vivo human studies to determine the best encapsulation methods for gastrointestinal effects and the stability of food additives during storage and processing. The review highlights the need for further research to fully integrate liposomes into food applications. Liposomes are formed through various methods, including high shear dispersers, high-pressure homogenizers, and thin-film hydration. The composition of liposomes, such as the use of cholesterol, β-sitosterol, and stigmasterol, affects their stability and functionality. Encapsulation methods like passive and active loading are used to incorporate bioactive compounds into liposomes, with active loading relying on physicochemical mechanisms. The efficiency of encapsulation is influenced by factors such as the total phenolic content and the type of wall material used. Liposomes have a wide range of applications in food, including enhancing the stability and bioavailability of bioactive compounds, improving the shelf life of food products, and providing antimicrobial properties. They can be used to encapsulate essential oils, nanoparticles, and other compounds, which can affect the sensory properties of food. However, the stability of liposomes in food products is influenced by factors such as temperature, pH, and the composition of the lipid fraction. Various stabilization techniques, including the use of surfactants and nanoparticles, are employed to enhance liposome stability. The use of liposomes in food is still limited due to the lack of standardized methods for production and the need for further research on their safety and regulatory aspects. Consumer expectations and regulations play a crucial role in the adoption of liposomes in food. The safety and effectiveness of liposomes in food must be thoroughly evaluated to ensure they meet regulatory standards and consumer needs. Overall, liposomes offer significant potential in food technology, but further research is needed to fully realize their benefits and ensure their safe and effective use.This review discusses the role of liposomes as carriers of bioactive compounds in food technology and human nutrition. Liposomes are versatile nanocarriers that can encapsulate various food ingredients, including individual compounds and plant extracts, enhancing their bioavailability and stability. They are particularly useful for compounds with low bioavailability, such as phytosterols, which help lower blood cholesterol levels. Liposomes can also serve as antimicrobial carriers, protecting food products from spoilage during storage. However, there is a lack of in vivo human studies to determine the best encapsulation methods for gastrointestinal effects and the stability of food additives during storage and processing. The review highlights the need for further research to fully integrate liposomes into food applications. Liposomes are formed through various methods, including high shear dispersers, high-pressure homogenizers, and thin-film hydration. The composition of liposomes, such as the use of cholesterol, β-sitosterol, and stigmasterol, affects their stability and functionality. Encapsulation methods like passive and active loading are used to incorporate bioactive compounds into liposomes, with active loading relying on physicochemical mechanisms. The efficiency of encapsulation is influenced by factors such as the total phenolic content and the type of wall material used. Liposomes have a wide range of applications in food, including enhancing the stability and bioavailability of bioactive compounds, improving the shelf life of food products, and providing antimicrobial properties. They can be used to encapsulate essential oils, nanoparticles, and other compounds, which can affect the sensory properties of food. However, the stability of liposomes in food products is influenced by factors such as temperature, pH, and the composition of the lipid fraction. Various stabilization techniques, including the use of surfactants and nanoparticles, are employed to enhance liposome stability. The use of liposomes in food is still limited due to the lack of standardized methods for production and the need for further research on their safety and regulatory aspects. Consumer expectations and regulations play a crucial role in the adoption of liposomes in food. The safety and effectiveness of liposomes in food must be thoroughly evaluated to ensure they meet regulatory standards and consumer needs. Overall, liposomes offer significant potential in food technology, but further research is needed to fully realize their benefits and ensure their safe and effective use.