Objective To investigate the effects of lutein nanoliposome (LLip) constructed by high-speed shear-ethanol hydration method on the stability of lutein and its digestion characteristics in vitro.Methods The preparation process of LLip is optimized by Box-Behnken design (BBD), with characterization conducted. LLip stability under different light and temperature conditions within 28 days is evaluated. The simulated digestion characteristics in vitro of LLip are compared with those of free lutein (FL).Results The optimal preparation process for LLip is as follows: lutein addition amount of 21 mg, m_phospholipid∶m_cholesterol of 5.5∶1, and shear speed of 18 000 r/min for 210 s. Under these conditions, the characterized particle size is (57.20±0.95) nm, and the encapsulation efficiency is (89.53±1.45)%. Micromorphology reveals a uniformly dispersed spherical structure. When stored at 4 ℃ in the dark for 28 days, the retention rate of lutein exceeds 80%. LLip enhances lutein stability in the in vitro simulated digestion environment, with a final retention rate of 11.52% and a 7.59-fold increase in bioaccessibility compared to FL.Conclusion Compared with FL, LLip improves the stability and bioaccessibility of lutein.