While consumer trends are leading to a surge of functional foods, the addition of bioactive compounds to food matrixes presents a series of challenges such as lack of stability or unpleasant organoleptic characteristics. Microencapsulation is not only a useful tool to overcome them, but it also allows the development of products with improved features that allow the differentiation from competitors and personalization of products. Despite consumers increasingly recognize the benefits of technological solutions, the healthy living and clean labeling trends are also posing challenges for microencapsulation. Thus, considering the limited range of suitable encapsulant materials allowed for food, material selection is becoming the main challenge that formulators face. In this review, opportunities, challenges, and innovations of microencapsulation in the food industry have been discussed. In addition, an overview on microencapsulation, reasons for microencapsulation, its techniques, and examples of applications in the food industry have also been provided.

Graphic abstract

中文翻译：

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食品行业中的微胶囊概述：机遇，挑战和创新

尽管消费者趋势导致功能性食品激增，但向食品基质中添加生物活性化合物带来了一系列挑战，例如缺乏稳定性或令人不快的感官特性。微囊化不仅是克服它们的有用工具，而且还允许开发具有改进功能的产品，从而使产品与竞争对手区分开来并实现产品的个性化。尽管消费者越来越认识到技术解决方案的好处，但是健康的生活和清洁的标签趋势也对微囊化提出了挑战。因此，考虑到食品所允许的合适密封剂材料的范围有限，材料的选择正成为配方设计师面临的主要挑战。在这篇评论中，机遇，挑战，讨论了食品工业中的微囊化技术。另外，还提供了关于微囊化的概述，微囊化的原因，其技术以及在食品工业中的应用实例。

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