Encapsulation is the process of building a functional barrier between a core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. The choice of an appropriate encapsulation method and wall material depends upon the end use of the product and the processing conditions involved. Encapsulation can enhance the oxidative stability, thermos tability, shelf - life, biological activity and control the volatility and release of essential oils. The aim of the present review was to gather and to value information about alternatives for the encapsulation of the essential oils and to have knowledge fo r the most appropriate selection, keeping in mind the advantages and limitations. Additionally, this review offer information to researchers working in the field of food and nutrition, pharmacy, agronomy and engineering who are interested in the encapsulat ion of essential oils. It was found that encapsulation has been conducted by employing different methods, but spray drying and coacervation are the most commonly used methods for the microencapsulation of essential oils. Future investigations will be direc ted to the use of combining these methods to encapsulate mixtures of essential oils. In particular, in the food products to apply the essential oils as antimicrobial films and micro or nanoencapsulated essential oil covers to increase the sanitary security and to prolong the shelf life. Also, to continue with the evaluation of the toxicological profile and of the associate potential risks of nanoencapsulation