Nowadays increasing demand for nutritional foods has encouraged food researchers to produce functional foods. spray drying of emulsions is one of the most commonly used techniques for drying and microencapsulation of lipophilic compounds in food industry. Many of the edible oils, including pomegranate seed oil, contain many significant amounts of nutritional compounds and have many functional properties, but on the other hand, they are sensitive to oxidative degradation because of their high amount of unsaturated fatty acid. omegranate seed oil is one of six well-known vegetable oils containing conjugated fatty acids, which have three conjugated double bonds and are recommended for the treatment of cancer, obesity, diabetes and heart disease. In addition pomegranate juice is one of the most valuable beverage that can be used in wall material to increase oxidative stability. The aim of this study was to evaluate the oxidative stability of oil and shelf-life of micro-encapsulated oil using Arabic gum, xanthan gum and pomegranate juice, and also investigate the properties of produced microcapsules. In first section, in order to optimize the formulation of microcapsules, the amount of arabic gum was constant (15%w/w) and the amount of xanthan gum and oil was considered variable. The amount of xanthan gum at four ratios of 0, 0.75, 0.15, 0.3%, and oil content at three ratios of 15, 20 and 30% were selected. The emulsions were prepared and powdered by spray dryer and powder solubility, encapsulation efficiency, loading capacity, density, hygroscopicity, morphology and FTIR have been analyzed. Based on the results the optimum proportion of the materials was determined as follows: XG 0.075 %, AG 15 %, oil 15%. In the third section, pomegranate juice at different contents was applied in wall material solution to protect the nutritional value of the oil and prevent oxidative degradation. For this purpose pomegranate juice (Bx 11%) with different ratios (0%, 25%, 50%, 75%, and 100%) in the emulsion was used to increase the stability of the encapsulated oils. The tests including encapsulation efficiency, loading capacity, total phenolic content, density, colorimetry and thermal analysis were performed. The results of this section showed that the use of pomegranate juice in composition of the wall, increased the microencapsulation efficiency and the value for the treatment containing 100% pomegranate juice was 96%. The structure of the micro-capsules containing pomegranate juice was perfectly smooth and without cracking. The highest amount of total phenolic compounds was observed in 100% pomegranate juice. Finally, in the last section, the powder was kept at 25 and 60 ° C for 30 days and peroxide value was measured at specific time intervals. The results showed that peroxide value in the encapsulated oil was lower at both temperatures compared to bulk oil, So it can be concluded that encapsulation of pomegranate seed oil can be used as an effective method to increase the oxidative stability of this oil. Keywords : Encapsulation, Spray dryer, Oxidative stability, Pomegranate seed oil, Antioxidants