Growing demand for natural food preservatives has stimulated increasing interest in polyphenolic compounds. However, their application in food systems is constrained by insufficient stability during processing and storage, which can lead to reduced antioxidant and antimicrobial efficacy and, consequently, compromised preservation performance. To address these limitations, green nanocarriers—including chitosan-based particles, liposomes, and nanoemulsions—have been widely explored to enhance polyphenol stability, enable controlled release, and improve compatibility within food matrices. This review systematically summarizes the bioactive properties of polyphenols, the design principles of green nanocarriers, and their applications in the preservation of meat, fruits and vegetables, and dairy products. Current evidence indicates that polysaccharide-, protein-, lipid-, and stimuli-responsive carrier systems can eff ectively enhance the antioxidant, antimicrobial, and anti-browning functions of polyphenols, extend food shelf life, and reduce health and environmental risks associated with synthetic preservatives. Taken together, the rational design and application of polyphenol-loaded green nanocarriers hold promise as an eff ective and sustainable strategy for food preservation.
