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.

Curcumin, a bioactive polyphenol from turmeric, faces significant challenges in food and pharmaceutical applications due to its poor water solubility, low stability, and limited bioavailability. In this study, curcumin–lecithin complexes (phytosomes) were spray-dried using maltodextrin as the carrier polymer to produce free-flowing powders with improved physicochemical properties. The powders were characterized based on moisture content, particle size, morphology, curcumin loading, thermal behavior, and stability under simulated gastrointestinal and thermal conditions. The lecithin–curcumin complexes exhibited high entrapment efficiency (up to 94%), a predominantly amorphous structure, and improved thermal and digestive stability compared to free curcumin. Particle size and wettability were influenced by carrier and curcumin ratios, with maltodextrin enhancing powder flowability and apparent solubility. Morphological analyses revealed spherical particles with core–shell structures, confirming successful complexation. The complexes protected curcumin from degradation at intestinal pH and elevated temperatures, highlighting their potential for enhanced bioavailability. These findings demonstrate that spray-dried curcumin–lecithin complexes with maltodextrin carriers offer a promising strategy to overcome curcumin’s solubility and stability limitations, supporting their application in functional foods and pharmaceuticals.