As consumers’ demand for healthy diets grows, the nutritional fortification of milk and dairy products, as important components of the human diet, has gradually become a hot topic in food science and nutrition research. However, some bioactive substances added to milk and dairy products exhibit poor stability and reduced bioavailability due to factors such as processing, storage and transportation conditions as well as gastrointestinal stresses, which limits their promotion and application. Therefore, in order to achieve nutritional fortification of target active components in milk and dairy products, it is essential to develop suitable encapsulation technologies that can effectively enhance the stability of bioactive substances and improve their bioavailability. This article systematically summarizes common bioactive substances in milk and dairy products including bioactive peptides, fatty acids, polyphenols, and probiotics, etc. A systematic review is presented of recent progress in the application of encapsulation technologies such as spray-drying, freeze-drying, emulsification, and complex coacervation in enhancing the processing stability, storage stability, delivery efficiency, and bioavailability of bioactive compounds in milk and dairy products. Moreover, the application of encapsulation technologies for bioactive substances in milk and dairy products is elucidated. The problems of insufficient bio-stability and bioavailability of milk and dairy products are summarized. Finally, future trends in the encapsulation of bioactive compounds in milk and dairy products by intelligent responsive delivery systems and green natural wall materials are envisaged.

The contamination of foods by foodborne pathogenic and spoilage microorganisms is one of the major causes of foodborne diseases. Therefore, ensuring food quality and extending its shelf life are urgent concerns for researchers. The application of electrospinning technology to encapsulate bioactive substances in antimicrobial food packaging is an effective method to ensure food safety. First, this article reviews the basic principle of electrospinning, the types of electrospinning used for antimicrobial food packaging, the factors influencing electrospinning, and the electrospinning materials used in antimicrobial food packaging. Next, the bioactive substances encapsulated in electrospun nanofibers and the co-encapsulation systems for bioactive substances based on electrospinning are summarized systematically. Finally, we examine recent progress in the application of electrospun nanofibers encapsulating bioactive substances in antimicrobial packaging for meat, dairy products, fruits and vegetables, and we also discuss the challenges and future trends for antimicrobial food packaging based on electrospinning. The aim of this study is to provide theoretical support and a basis for the application of electrospun nanofibers encapsulating bioactive substances to effectively inhibit foodborne pathogens and spoilage microorganisms in the food industry.