Table 1.

Antimicrobial liposomes in food products.

Encapsulated Compounds	Food Products	Antimicrobial Properties	Liposomes Used and Mechanisms of Antimicrobial Interactions	References
Clove oil	Vegetable surfaces	Escherichia coli	Bacterial concentration was 103–104 CFU/mL; samples were incubated at 25 °C for 48 h and immersed in 5 mg/L and 10 mg/L clove oil liposome solutions	[48]
Herb oils (rosemary, laurel, thyme, and sage)	Rainbow trout	Mesophilic aerobic bacteria and psychrophilic viable counts	Liposomes were made of water, Tween 60, soybean oil, glycerol monooleate, refined soya sterols, and the cationic compound cetylpyridinium chloride. Nanoemulsions with the liposomes were then prepared and fish fillets were immersed for 3 min in the nanoemulsions	[49]
Chrysanthemum essential oil	Stored chicken	Campylobacter jejuni	Bacterial concentration was 103 CFU/g; chicken samples were sprayed with liposomes at 1 mL/100 g	[50]
Garlic essential oil	Sausages	Spoilage bacterialgroups	The efficacy of chitosan and whey protein films impregnated with garlic essential oil (GEO, 2% v/v) or nanoencapsulated GEO was assessed for their ability to extend the shelf life of refrigerated vacuum-packed sausages; the comparison was made over fifty days	[51]
Essential oils from carvacrol, thymol, eugenol, trans-cinnamaldehyde, β-resorcylic acid, and vanillin	Soy sauce	Escherichia coli, Salmonella typhimurium, Listeria monocytogenes	The membrane attacking properties of carvacrol and thymol	[52]
Basil essential oil	A novel unidirectional water-conducting sustained-release preservation pad for fish fillets	Shewanella putrefaciens, Pseudomonas fluorescens	The loading efficiency and loading capacity of the liposomes were 90% and 50%, respectively. Basil essential oil liposomes were used in unidirectional water-conducting preservation pads; this provided the antibacterial properties, effectively inhibiting the growth of microorganisms and extending the shelf life of L. Japonicus fillets.	[47]
Leaf extract of Rosmarinus officinalis L.	In vitro antimicrobial activity against all selected bacterial reference strains	Gram-positive species (Bacillus cereus, Enterococcus faecalis), Gram-negative species (Salmonella enterica, Escherichia coli)	Liposomes loaded with R. officinalis leaf extract were prepared using a modified version of the reverse-phase evaporation technique. R. officinalis extract (a volume 50% higher in relation to the final liposomal dispersion) and distilled water were added to the ethanolic solution. The minimum inhibitory and bactericidal concentrations established using the broth microdilution method indicated better antimicrobial activity against Gram-positive strains (MIC/MBC ≤ 4)	[53]
Tea polyphenols	Aquatic products	Shewanella putrefaciens, Pseudomonas fluorescens	Bacterial membrane fluidity was reduced and the cell membrane structure was damaged. Polyphenols are released from the liposomes and can damage the bacterial cell membrane leading to a cavity in the bacterial cell. Intracellular substances such as DNA and ATP enzyme are leaked	[54]
Cinnamaldehyde	Bacterial biofilm on stainless steel	Listeria monocytogenes, Salmonella enteritidis	MIC = 0.625–1.25 µL mL−1 MBC = 2.5–5.0 µL mL−1	[55]
Nisin	Whole and skim milk	Listeria monocytogenes	Liposomes consisting of distearoylphosphatidylcholine and distearoyl phosphatidylglycerol, with 0, 5, or 10 μg/mL of the antimicrobial peptide nisin entrapped, were exposed to elevated temperatures (25–75 °C) and a range of pH values (5.5–11.0). Encapsulation efficiencies were approximately 89–91%, 78–83%, and 72–78% for PC/PG 6:4, PC/PG 8:2, and PC, respectively, at pH = 5.5–11.5	[56,57]