Liposomes have emerged as versatile carriers in the food industry due to their amphiphilic structure, biocompatibility, and ability to encapsulate both hydrophilic and lipophilic bioactive compounds. They offer promising benefits by enhancing the solubility and bioavailability of food ingredients such as vitamins, polyphenols, carotenoids, peptides, and omega-3 fatty acids. However, liposomes in aqueous form often suffer from poor stability, leakage of encapsulated compounds, and sensitivity to environmental conditions. To address these challenges, hybrid delivery systems have been developed by incorporating liposomes into various solid or semi-solid encapsulation matrices such as nanofibers, particles, cast films, hydrogels, and emulsions. These combinations can offer synergistic advantages, including improved structural integrity, enhanced protection during processing and storage, extended-release profiles under digestive conditions, and versatile applicability across different applications. This review comprehensively discusses liposome structure, preparation methods, and their incorporation into various encapsulation matrices, focusing exclusively on food-grade ingredients. It highlights recent advancements in hybrid liposome-based systems tailored for food applications, with an emphasis on their functional performance and delivery efficiency. Overall, these hybrid systems hold great promise for developing next-generation functional foods with improved health benefits and shelf stability.

Milk and dairy products are naturally exposed to multiple microbiological, physical and biochemical degradations. Such products require one or more stabilization operations during processing and storing to ensure acceptable sanitary and sensory qualities to the consumer. Several stabilization treatments, such as drying, are commonly applied to dairy products. A successful drying operation requires an in-depth understanding of the physic-chemical changes that occur during the production and storage of dairy powders. Mastering these changes is mandatory to avoid dairy powder degradations, which mainly depend on water dynamics and thermodynamic characteristics of the produced powder. This chapter gives an overview of dairy powder production through the understanding of the powder production principals. A discussion of some essential powder characteristics will be provided. Finally, an overview of the production of camel milk powder will be provided and will be compared with that of cow milk powder.