Abstract: Embedding unstable bioactive food ingredients into starch-based microcapsules can impart excellent stability and certain functional effects to the core material. Starch-based microcapsules can enhance the antioxidant stability of bioactive ingredients in the core material and allow their targeted release. This review summarizes the current knowledge of starch-based microcapsules, with focus on the current mainstream preparation methods, the embedding characteristics of the starch-based wall materials on the core materials, and the controlled release characteristics and application of starch-based microcapsules, with the aim of providing a theoretical basis for extending the application of starch in the food industry.

Key words: starch microcapsules, delivery system, embedding characteristics, controlled release mechanism