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The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900\u20131000 g\/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost\u2010effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil\u2010soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.<\/jats:p>","DOI":"10.1111\/1541-4337.12941","type":"journal-article","created":{"date-parts":[[2022,4,6]],"date-time":"2022-04-06T00:00:27Z","timestamp":1649203227000},"page":"2772-2819","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":55,"title":["Vitamin A fortification: Recent advances in encapsulation technologies"],"prefix":"10.1111","volume":"21","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5915-2197","authenticated-orcid":false,"given":"Vaibhav Kumar","family":"Maurya","sequence":"first","affiliation":[{"name":"Centre for Food Research and Analysis National Institute of Food Technology Entrepreneurship and Management  Haryana India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5358-2567","authenticated-orcid":false,"given":"Amita","family":"Shakya","sequence":"additional","affiliation":[{"name":"Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship and Management  Haryana India"},{"name":"Division of Biotechnology Cytogene Research &amp; 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