Oil-in-water (O/W) emulsified foods are highly susceptible to lipid oxidation, a reaction predominantly initiated at the oil-water interface where multiple reactive pathways operate simultaneously. In such complex multiphase systems, the efficacy of natural antioxidants is severely limited by their chemical instability and their inability to effectively reach this critical interfacial region. These constraints necessitate the development of structural delivery systems to improve the spatial distribution and persistence of natural antioxidants in emulsified food matrices. Liposomes offer an adaptable nanocarrier platform that enhances interfacial accessibility, protects encapsulated antioxidants from environmental stressors (such as oxygen and metal ions), and modulates their retention and release kinetics. However, the practical application of liposomes in food matrices remains challenging due to the intrinsic structural properties of food-grade phospholipids, the complex interfacial behavior of lipid bilayers, and significant restrictions imposed by current preparation methods. These factors collectively govern the physicochemical attributes essential for liposome performance in complex food environments. This review synthesizes structural and mechanistic perspectives on oxidation in O/W emulsions. It evaluates how liposomal design parameters— including phospholipid composition, cholesterol incorporation, surface modification, and solvent-dependent manufacturing strategies—influence efficient antioxidant delivery. By integrating these critical considerations, this review aims to establish key design principles for advancing food-grade liposomal systems, thereby supporting their potential as an approach to enhance oxidative stability and reduce reliance on synthetic antioxidants.

This study was conducted to investigate the effects of sugars and stabilizers on the qualitative properties of frozen-yogurt. To prepare the yogurt mix, market milk was fermented using a commercial starter culture and sugars, trehalose and sucrose, and to prepare the ice cream mix, stabilizers, carboxy methyl cellulose (CMC) and guar gum, were used. The yogurt and ice cream preparations were mixed in a 1:1 (v/v) ratio to produce frozen-yogurt. Yogurt prepared using trehalose showed a significantly faster increase in pH, titratable acidity, and viable cell count than that prepared using sucrose (p<0.05). Ice cream prepared using guar gum showed a significantly higher viscosity and overrun than the CMC-stabilized preparation (p<0.05). Frozen-yogurt produced using the yogurt-trehalose mix and ice cream-CMC mix showed the highest hardness and lowest overrun. The melt-down rate of frozen-yogurt prepared with the yogurt-trehalose mix was significantly slow (p<0.05). However, there were no significant differences among the yogurt mixes in terms of changes in the viable cell count at 0, 7, 15, 30, and 45 days (p>0.05). In a sensory evaluation, most panels preferred the frozen-yogurt with sucrose over that with trehalose. However, it is expected that using trehalose with other sugar substitutions and guar gums in manufacture of frozen-yogurt have high potentiality than using sucrose and CMC, and it is considered that it could reignite the stagnant domestic milk processing industry.