Plant polyphenols are complex secondary metabolites with polyphenol structure widely distributed in plants， which have been proved to have many physiological functions such as anti-inflammatory， antioxidant， prevention of cardiovascular disease and anticancer. With the popularity of the concept of great health， the potential physiological activities of plant polyphenols have been continuously explored， and the efficient utilization of plant polyphenols has become one of the research hotspots in food science and related fields. However， polyphenols are generally water-soluble and have poor stability， resulting in low bioavailability of polyphenols， which greatly limits their application in the food industry. These limitations can be overcome by packaging technology， among which the emulsion packaging system has a broad application prospect because of its simple preparation process， good stability， and can bring specific functions to the system. In this paper， the effects of various encapsulation systems， especially emulsion encapsulation systems， on the digestion characteristics of plant polyphenols were reviewed from the aspect of bioavailability， which laid a certain theoretical foundation for the efficient utilization of plant polyphenols.