Advanced encapsulation technologies for functional foods: Enhancing stability, bioavailability, and controlled release of nutraceuticals and bioactives

• Encapsulation improves bioactive stability during processing and storage. • Stimuli-responsive systems enable precise nutrient release in the gut. • Nano-encapsulation boosts absorption and health impact of ingredients. • Food applications include dairy, snacks, drinks, and confections. • Safety, regulation, and consumer trust shape industry adoption. Encapsulation technology has become a powerful tool in addressing key limitations of incorporating bioactives and nutraceuticals into functional foods. This review explores current advancements in encapsulation materials and methods that improve stability, bioavailability, and targeted delivery of health-promoting compounds. Both natural and synthetic encapsulants from traditional spray-dried systems to modern nano-encapsulation approaches are examined for their protective and release capabilities. Emphasis is placed on controlled, stimuli-responsive systems that ensure release at specific sites in the gastrointestinal tract. Applications across food categories such as dairy, beverages, snacks, and confectionery are discussed, demonstrating how encapsulation enhances product quality and consumer appeal. Key issues including safety, regulatory compliance, nanomaterial concerns, and public perception are also addressed. Overall, this work provides valuable insights for researchers and industry players developing functional foods with improved health benefits and commercial viability.