AbstractBACKGROUNDHydrolysates from collagen of jumbo squid (Dosidicus gigas) tunics have shown excellent angiotensin I‐converting enzyme (ACE)‐inhibitory activity. However, peptides directly included in food systems may suffer a decrease in activity, which could be minimized by loading them into nanoliposomes.RESULTSA fraction of peptides with molecular weights <1 kDa obtained from hydrolyzed squid tunics, with reasonably high ACE‐inhibitory activity (half‐maximal inhibitory concentration IC50 = 0.096 g L−1), was encapsulated in phosphatidylcholine nanoliposomes. The peptide concentration affected the encapsulation efficiency and the stability of the resulting liposomes, which remained with a high zeta potential value (−54.3 mV) for at least 1 week at the most suitable peptide concentration. The optimal peptide concentration was established as 1.75 g L−1. Liposomes obtained with this peptide concentration showed an encapsulation efficiency of 53%, a zeta potential of −59 mV, an average diameter of 70.3 nm and proved to be stable in the pH range 3–7 at 4 °C.CONCLUSIONLiposomes containing ACE‐inhibitory peptides were incorporated in fish gelatin without detriment to the rheological properties and thermal stability of the resulting cold‐induced gel. The ACE‐inhibitory activity of the peptide fraction, which was not affected by the encapsulation process, conferred the bioactive potential to the nanoliposome‐containing gelatin gel. © 2015 Society of Chemical Industry