Encapsulation is currently considered as one the most valuable methods for preserving aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and expanding their food applications. Indeed, this current article was aimed to provide an overview regarding the encapsulation of plant bioactive compounds and the spray-drying and extrusion processes with a focused discussion regarding the encountered challenges for meat and meat product preservation. Furthermore, different ranges of carbohydrates as wall materials (carriers) besides the process conditions' effects on the encapsulation effectiveness and the particle size of the encapsulated bioactive compounds have been discussed. The encapsulation of these compounds ameliorates the quality of the stored meat products by further delaying in microflora growth and lipid/protein oxidation. Therefore, the innovative technologies for plant active compounds encapsulation offer a prospective alternative for natural preservation development in the meat industry.

封装目前被认为是保存芳香化合物或隐藏气味、增强其热和氧化稳定性以及扩大其食品应用的最有价值的方法之一。事实上，本文旨在概述植物生物活性化合物的封装以及喷雾干燥和挤出工艺，并重点讨论肉类和肉类产品保存中遇到的挑战。此外，除了工艺条件对包封有效性和包封的生物活性化合物的粒径的影响之外，还讨论了不同范围的碳水化合物作为壁材料（载体）。这些化合物的封装通过进一步延迟微生物群落生长和脂质/蛋白质氧化来改善储存肉制品的质量。因此，植物活性化合物封装的创新技术为肉类行业的天然保鲜开发提供了一种有前景的替代方案。