The use of natural ingredients in food has become more popular because synthetic ingredients can have harmful effects on health. Natural compounds, like antioxidants, antimicrobials, and others, are important for making healthier foods. However, these natural compounds can be sensitive to heat and not very stable. Researchers and the food industry use a process called microencapsulation to ensure they remain effective in food. Microencapsulation involves covering these natural compounds with a protective layer. This layer helps the compounds stay stable during food processing and storage. It also helps control how the compounds are released in the food, so they provide health benefits for a longer time. Many techniques have been developed to do this, such as encapsulating essential oils, healthy oils, and vitamins. The success of microencapsulation depends on factors like the type of natural compound, the materials used for encapsulation, and how the process is carried out. Although more people are understanding the advantages of using technology in food production, trends like healthy living and clean labeling are making things difficult for microencapsulation. As consumers demand more natural and minimally processed foods, it's challenging for microencapsulation to meet these expectations. This is because the process often involves adding ingredients that might not fit with the clean label concept. Additionally, some consumers prefer foods with fewer added ingredients, which can make it harder to use microencapsulation techniques that require additional components to protect and deliver the active ingredients.