Fruits and vegetables are important and effective food in human nutrition and provide a significant portion of vitamins, minerals and fiber in daily diet. Unfortunately, half of the fruits and vegetables produced around the world are wasted during industrial processing, and eventually cause numerous environmental problems. These post-processing residual by-products still contain many bioactive compounds, such as nutrients (proteins and carbohydrates) and phytochemicals (polyphenols and carotenoids). Recently, the recovery of these bioactive compounds from industry by-products has attracted the attention of many researchers due to their potential human health benefits. The purposes of this study were to use tomato pulp as a by-product in the processing industry to extract oleoresin and to make pulp powder as a new coating material for the encapsulation system. In the first part of this study, tomato oleoresin was extracted by Soxhlet method and then initial preparations were made for powder from tomato peel waste. The tomato peel waste was used as encapsulation carriers with a high percentage of dietary fiber. The positive aspect of this research is the achievement of a compound that can encapsulate the active compounds and protect against external factors without extraction of waste and the use of organic solvents. Subsequently, solutions containing 2 and 3% coatings material containing 20 and 30% oleoresin were prepared. Microencapsulation was then carried out by spray dryer at 130 and 140 °C. The samples prepared by spray dryer were converted to microencapsulated powder and related Different analyzes such as encapsulation loading, encapsulation efficiency, moisture content, hygroscopicity, bulk and tapped densities, Hausnur’s ratio, colorimetric analysis were performed. For the next section, according to the results of the tests, samples containing 3% polymer, 30% oleoresin dried at 130° C were selected as the optimum treatment and their morphological characteristics such as particle structure, infrared spectroscopy and thermal behavior were investigated. Scanning electron microscopy results indicated that agglomerated particles may be due to low molecular weight oligosaccharides. For the next step, microencapsulated oleoresin was added to the orange juice for enrichment and pH, acidity, Brix, colorimetric tests were done to evaluate the physicochemical changes and compare them with pure orange juice. The results of these experiments showed that there was no significant difference between pure and fortified orange juice except for acidity. The free radical scavenging method was also used to investigate the antioxidant properties of orange juice during storage. The results of this experiment showed that at the end of the 30 day period of orange juice had antioxidant activity equal to pure orange juice on the first day and there was a significant difference between enriched and pure samples. Finally, for evaluation of pure and fortified orange juice, sensory evaluation test was performed to investigate the characteristics such as color, appearance, taste, texture and general acceptance. The results showed that pure fresh and enriched juices had no significant difference. Key Words Waste, Tomato, Oleoresin, Antioxidants, ray dryer, Microencapsulation.