Antibacterial and antioxidant properties of many essential oils (EOs) and their components have led to increasing interest in their application as natural preservatives in food matrices. However, its high volatility and sensitivity at external agents affect the use of EOs as food ingredient. Thus, the microencapsulation is an alternative to use of EOs. Generally, emulsions from wall materials and EOs are obtained before the spray drying process. This process results in a physical barrier between the core compound and other system components protecting the active compound. It allows the application of several types of compounds considered technically unfeasible, that by microencapsulation became viable for use in food. Despite of advantages showed by microencapsulation and stability confirmed of EOs microencapsulated by spray drying, few applications in complex food matrices has been reported. Then, more studies relating the application of EOs microencapsulated are necessaries to confirm the microencapsulation efficacy.