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Color is considered to be the primary feature perceived by the senses that represent a crucial role for centuries in the acceptability of foods to enhance their actual appearance and quality. Plant pigments, the impeccable natural source of color, display enormous potential to substitute many of the synthetic colorants. Chlorophylls, carotenoids, anthocyanins, and betalains are the extensive classes of natural colors contributing comprehensive color shades to foods. There are good perspectives for the inclusion of plant pigments in the food industry. Their incorporation into food products is very challenging, as they are chemically unstable and exhibit poor bioavailability. Encapsulation is an excellent process to enhance its bioaccessibility, digestibility, and controlled release. During food fortification, efficient encapsulation technologies are needed to prevent the degradation of pigments and reserve their bioavailability in …