Hydrogels are extremely hydrated polymer gels with macromolecular three dimensional networks that can absorb and retain a large amount of water. Hydrogels function as drug delivery systems and barriers for encapsulation of different materials. Many investigations show that long chain free fatty acids (PUFA s ) have shown beneficial effect on health and prevention of many diseases. Due to the oxidation of fish oil, its usage and consumption is limited. Curcumin is the main factor of the yellow color in turmeric. This substance possesses anti-inflammatory, antioxidant, wound-healing, anticancer and antimicrobial activities but it has low bioavailability. Many studies have shown that encapsulation can dominate the oxidation of free fatty acids (PUFA s ) and increase bioavailability of curcumin. The reason of this research is production, evaluation of psychochemical properties and release profile of fish oil and curcumin separately encapsulated in protein-carbohydrate micro-hydrogels with complex coacervation method. The optimum encapsulation load (EL), encapsulation efficiency (EE), particle size and zeta potential of fish oil encapsulated in cress seed mucilage/chitosan were 20/47±0/23(%), 89±1(%), 2025(nm) and 52/67(mV) respectively. Oxidative stability result at 40°C drying 14 days of storage showed that encapsulated fish oil had better stability against oxidation than pure fish oil. From SEM analysis, the sizes of micro hydrogels were around 9/2±1.2 µm. For production of encapsulated curcumin the optimum pH=4 and biopolymers ratio 1:2 was selected with biopolymer concentration differing between 0/2 to 0/6 %. The highest EE was related to the sample with 0/6 concentration and 10% curcumin with value of 56/65±1/83%. With increasing biopolymer concentrations from 0/2 to 0/6%, EE and EL increased. Base on SEM results the size of micro-hydrogels was around 2/3±0/583 µm. FTIR analysis showed ionic interaction between cress seed mucilage and sodium caseinate and the peaks of curcumin were verified in formed micro-hydrogel. Release profile of curcumin was carried out with release value of 5/28% after 2 hours in stomach and around 58/19% after 6 hours in small intestine. Keywords: Micro-hydrogels, Encapsulation, Cress seed mucilage, Chitosan, Sodium caseinate, Complex coacervation, Fish oil, Curcumin, Release profile.