Encapsulation Strategies for Quercetin and Rutin in Food‐Grade Delivery Systems

Abstract

Quercetin and rutin are naturally occurring flavonoids widely recognized for their antioxidant and antimicrobial properties, which make them attractive candidates for food preservation and functional food applications. However, their incorporation into food systems is limited by poor aqueous solubility, chemical instability, and sensitivity to environmental stressors such as light, oxygen, and temperature. Encapsulation within food‐grade carriers has emerged as an effective strategy to overcome these limitations by enhancing stability, protecting bioactivity, and enabling controlled release under food‐relevant conditions. This review provides a comprehensive analysis of encapsulation strategies for quercetin and rutin using food‐grade materials, with emphasis on polysaccharide‐, protein‐, and lipid‐based delivery systems. The mechanisms governing flavonoid–carrier interactions, including hydrogen bonding, hydrophobic interactions, and electrostatic forces, are discussed in relation to encapsulation efficiency, stability, and release behavior. In addition, the performance of encapsulated quercetin and rutin in food preservation contexts, edible coatings, and functional food systems is examined. Current challenges related to formulation complexity and scalability are highlighted, along with future research directions aimed at advancing the rational design of food‐grade delivery platforms. Overall, this review consolidates current knowledge on quercetin and rutin encapsulation and provides a framework for their effective and safe application in next‐generation food systems.