Polymer-based microencapsulation has been developed by the pharmaceutical industry as a means to control or modify the release of drug substances from drug delivery systems. In recent decades, the application of polymer-based microencapsulation has been extended to the food industry, typically for controlling the release of flavorings and the production of foods containing functional ingredients (e.g., probiotics and bioactive ingredients). Compared to the pharmaceutical industry, the food industry has lower profit margins and therefore the criteria for selecting a suitable polymer-based microencapsulation technology are more stringent. The type of polymer-based microcapsule (reservoir and matrix systems) produced and its resultant release properties are dependent on the microencapsulation technology, in addition to the physicochemical properties of the core and the shell materials.

This special issue will provide a comprehensive overview of novel research on the advancements, preparation, and optimization of polymer-based microencapsulation delivery systems in the food industry. Special attention will be paid to the microencapsulation delivery systems in plant-derived and animal-derived food. Submissions should consist of state-of-the-art ideas, original results, theoretical analysis, and applied research, and review articles on this subject will also be welcome.

Potential topics include but are not limited to the following:

• Novel polymer-based microencapsulation techniques
• Microencapsulation based on new formulation (ingredients, core and shell materials)
• Preparation and optimization of polymer-based microencapsulation delivery systems
• Polymer-based microencapsulation delivery systems in plant-derived food
• Polymer-based microencapsulation delivery systems in animal-derived food