Advances in the application of liposomes in dairy industries

Dairy products' safety, preservation, and microbiological quality represent major issues and preoccupations for food manufacturers and consumers. Fortifying dairy products with bioactive agents-loaded liposomes could be considered as a promising strategy to overcome the limitations related to the instability and poor bioavailability of natural bioactive compounds that result in a decrease in their efficacy. This chapter addresses the ongoing advancements and opportunities of using liposome technology in dairy industries. The manufacture procedure of liposomes and their main properties such as size, encapsulation efficiency, physical stability, and the release kinetics of bioactive agents are presented. Liposomes have the potential for applications to fortify many dairy food products such as milk, cheese, and yogurt, to accelerate cheese ripening, to stabilize and protect sensitive ingredients, improve their antioxidant and antibacterial activities, and enhance the shelf life of dairy products without affecting their sensory properties.