# Nano-/Microcapsules, Liposomes, and Micelles in
## 4 Food Applications
The resulting nanoemulsion is proposed as a useful antifungal agent on an industrial scale, extending the shelf life of food products. [PERSON] et al. [134] present their findings on the development and analysis of liposomes coated with alginate and plant protein, containing common ivy extract in agar-agar candies. Additionally, a nanogel of chitosan and myristic acid was created, which encapsulated clove essential oils to extend the shelf life of refrigerated beef chops. It is noteworthy that the antimicrobial activity against _Salmonella enterica_ was higher in the developed coating [135]. Moreover, liposomes were employed as biological carriers for meat product applications [136]. Polysaccharide-liposomal systems, which contained cinnamon oil, were employed in the evaluation of pork by modifying liposomes of the oil with sodium alginate and chitosan. The study demonstrated that this system could effectively inhibit the increase in pH, protein, amine degradation, and lipid peroxidation compared to a group containing only liposomes of the oil. However, according to the microbiological analysis, the storage period of the alginate/chitosan/liposome group extended to 12 days compared to the control group. The polysaccharide/liposome formulation developed by the researchers demonstrated a positive antiseptic effect on the preservation of chilled pork [137]. [PERSON] et al. [138] utilised olive leaf extract as an active substance for creating microcapsules coated with alginate in their research. Likewise, liposomes have been utilised in order to guarantee food safety by serving as natural antimicrobial agents. The researchers [PERSON] et al. [139] established a mixture of lysozyme and nisin enclosed in phosphatidylcholine liposomes coated with either pectin or polygalacturonic acid for their study. It is worth noting that liposomes containing lysozyme inhibited _Listeria monocytogenes_, but not _Salmonella enteritidis_. Conversely, liposomes that contained the nisin/lysozyme combination inhibited both bacteria. Additionally, PC-pectin liposomes lowered _L. monocytogenes_ microbial counts below the detection threshold for up to 25 days in refrigerated skimmed milk. In their study, [PERSON] et al. propose that utilising polysaccharide-containing liposomes could potentially serve as a useful strategy for regulating the release of lysozyme and nisin in food products in a controlled manner [139]. In contrast, [PERSON] et al. [140] have developed an active nanocomposite film based on chitosan, which includes nanoliposome garlic essential oil, with a potential application as an active packaging material to extend chicken fillet shelf-life. [PERSON] et al. [27] created a hydrogel emulsion using konjac flour and sodium alginate, which contained encapsulated oil and was used as a functional ingredient for polyunsaturated fatty acids in beef burgers. The study found that the fat substitute extended the shelf life of the burgers, and contributed towards a healthier meat product that meets nutritional recommendations. Table 1 presents instances of how spherical nanoparticles are employed in polysaccharide carriers.