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The impacts of sodium alginate (SA) and genipin (GP) on low‐pH and thermal stability of chitosan‐coated liposome (chitosome), as a carrier of perilla oil, are investigated in a model drink. Oxidative stability, as well as quality parameters and sensory evaluation, are analyzed during 60 days of storage at 25 °C as well as in orange drink fortified with non‐coated and coated nanoliposome. The investigation of model drink shows that low‐pH and heating stability of nanoliposome are influenced by the type of coating biopolymer and can be improved by chitosan (CS) and GP. The coating by different biopolymers has fewer changes in quality parameters (°Brix and pH value, total acidity, and color difference), and shows higher oxidative stability than emulsified perilla seed oil and bare nanoliposome after storage at 25 °C for 60 days. The results indicate that the type of biopolymer and cross‐linkers plays a key role in the liposomal membrane structure stability.Practical applications: The present study is anticipated to promote a better understanding of the advantages of combining nanoliposomes (NLs) with the primary and secondary coatings as well as cross‐linkers to overcome the low oxidative stability of perilla oil (as a source of plant rich in n‐3 polyunsaturated fatty acids [PUFAs]) and semi‐permeability of NL membrane in like and real foods. It could also reduce the adverse effects of n‐3 PUFAs on sensory properties of orange drink and pave the way for making liposomes applicable to foods and drinks.