Epidemiological studies have shown that consumption of fruits, vegetables, cereals, edible nuts and less-processed foods provide the highest protection against disease progress. Walnut is one of the globally-favorable nuts which contains multiple bioactive compounds and molecules involved in health maintenance, and its daily consumption lowers the risk of heart diseases, which is attributed to its high content of fat molecules including unsaturated fatty acids, phytosterols and tocols. Due to its high content of linoleic and linolenic acids, walnut is prone to oxidation. Films and eadible coating are used to increase shelf-life and decrease oxidation of various edible nuts. Covering solutions can contain nutrients and in this study vitamin D3-containing micro-covers were used for this purpose. Addition of synthetic and natural antioxidants to the covering solutions can contribute to decreasing the oxidation of nuts and increasing the efficiency of covering. The present study aimed to compare the characteristics of 8 treatments covered with different concentrations and proportions of alginate and caraginan, investigate the effect of toccopherol antioxidant on oxidation, and also studying physical characteristics such as moisture and brightness (L* index) during 100 days at 30 ° C. The concentration of alginate was set to two levels of 0.5 and 1, and 0.5 and 1 for caraginan which were incorporated to covering the nuts both independently and combinationally. Oil extraction was carried out via cold-pressing procedure and then peroxide number, acidic number, thiobarbitoric number were monitored as oxidation analysis. The results showed that the progress in oxidation procedure decreases with the increase in the concentration of covering solution and incorporating the combination of the two covering solutions and also the addition of alpha-toccopherol; such that the solutions containing 0.5% alginate+1.5% caraginan, 1% alginate+1.5% caraginan, and 0.5% alginate+1% caraginan+alphatoccopherol had respectively the lowest peroxide number of 1.57, TBA number of 0.04, and acidic number of 0.2 at the end of conservation. Monitoring the moisture percentage of the samples showed that the samples covered with 1% alginate+1% carginan and 1% alginate+1.5% caraginan had moisture contents of 4.04 and 3.90 which are lower than other samples including the control treatment. Also, at the end of shelf-life of the samples, the highest brightness level (L* index) belonged respectively to the samples covered with 1% alginate, 0.5% alginate, 1% alginate+1.5%caraginan, featuring amounts of 43.80, 41.30 and 40.05. Taken together, it turns out that the covering procedure not only causes a decrease in oxidation and rancidity, but also contributes to an improvement in physical characteristics and color of edible nuts. Moreover, encapsulation causes less degradation of encapsulated vitamins due to lowered interaction between the nuclei and environmental factors such as light, water and oxygen. As observed at the end of the shelf-life, the level of alpha-toccoherol and vitamin D3 in encapsulated samples is respectively around 60% and 81% of the initial value, while 39% and 66% for un-encapsulated samples. Keywords : edible nuts, eadible coating, antioxidants, oxidation , encapsulation