Co‐encapsulation of lupulon and xanthohumol, as major bioactive components of hop in lecithin‐based nanoliposomes was developed by sonication method. The procedure of production was optimized by considering the duration and the power of ultrasound device as well as the concentration of lecithin as variables for the Response Surface Methodology. The average particle size, ζ‐potential, and the melting point of nanoliposomes were determined to be 167.2 nm, 36.4 mV, and 123.19°C, respectively. Encapsulation efficiency (EE%) of lupulon was 71.12%, while for xanthohumol it was 67.81%. Transmission Electron Microscopy confirmed the formation of nanoscale‐liposomes. The IC50 indicating the antioxidant activity of xanthohumol/lupulon‐loaded nanoliposomes was found to be 60.38 µg/ml. The minimum inhibitory concentration against Clostridium perfringens was equal to 32 mg/ml. This study shows the capability of lupulon and xanthohumol as nature products that simultaneously encapsulated in a liposomal coating to replace synthetic additives in model food such as meat products.

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