Abstract: This paper provides an in-depth exploration of the current status and future development trends of microencapsulation technology in functional foods. Microencapsulation is a technique that uses polymer materials as film-forming materials to encapsulate active ingredients, creating microcapsules that are either semi-permeable or sealed. This technology is advantageous for protecting the active components in functional foods. Appropriate wall materials can endow functional foods with targeting capabilities and even enable the precise release of the encapsulated active ingredients. The article offers a detailed introduction to the choice of wall materials for microcapsules, preparation methods and application examples in functional foods. Research findings from both domestic and international studies have shown that microencapsulation technology can effectively protect active ingredients such as vitamins, functional oils, bioactive peptides, and probiotics, thereby enhancing the quality and added value of products. However, the technology still faces challenges such as production costs, wall material safety, and environmental impact. Future research should focus on the development of novel, environmentally friendly, and cost-effective wall materials, as well as an in-depth investigation of the behavior and release mechanisms of microcapsules in the human digestive tract, in order to promote the sustainable development of functional foods and the food industry.

Key words: microencapsulation technology, functional foods, wall materials