Advancing microencapsulation strategies for bioactive compounds: Enhancing stability, bioavailability, and controlled release in food applications

Abstract Bioactive compounds are highly susceptible to oxidation and degradation, limiting their stability, bioavailability, and effectiveness, particularly in food applications where preservation is critical. Microencapsulation presents a promising strategy to protect these compounds and enhance their functional performance. This review explores key factors influencing microencapsulation efficiency, including extraction methods, encapsulation techniques – such as fluidized-bed spray coating, emulsification, emulsion solidification, liposomal entrapment, coacervation, and ionic gelation – and their effects on capsule structure, controlled release, and bioaccessibility. Findings from in vitro and in vivo studies are synthesized to evaluate the outcomes of microencapsulated compounds. The results show that optimizing the entire microencapsulation process – from extraction and formulation to production techniques – can enhance stability and bioavailability, ultimately supporting the development of functional foods with protective and health-promoting properties. The review highlights microencapsulation as a valuable tool for the food industry, offering broad potential for innovation and application.