The use of O/W emulsions with well-functioning wall materials, such as whey protein and pectin from different origins, allows stabilization and protection of bioactive ingredients. The HP-protein interaction allowed the formation of thicker physical barriers, with high MEE and adequate morphology, which can stabilize GSO against oxidation processes. The GSO’s MEE was influenced by the TS content and the type of pectin used. The emulsions with hawthorn pectin from accessions 55 and 100, with 40 % TS, had the highest viscosities in the whole shear rate range. The EWPC-HP100,3:1 treatment produced microcapsules with the highest MEE (71.29 %) and the smallest emulsion droplet diameter (d3,2 = 1.45 μm). Generally, a reduction in droplet size is associated with greater stability for possible use in food matrices. The morphology of the capsules was affected by the type of biopolymer and the concentration of the wall materials. Microcapsules with HP100 had spherical particles with smaller dents on the outer surface than those formulated with CPObjective was to microencapsulate grape seed oil (GSO). GSO by spray drying of emulsions stabilized with biopolymer complexes formed from whey protein concentrate (WPC) and hawthorn pectin (HP) from two different cultivars Grape seed oil (GSO) contains unsaturated fatty acids that make it susceptible to degradation, causing it to deteriorate. In this sense, microencapsulation in biopolymer matrices is a good alternative to protect it. Emulsions were developed with different wall material: GSO ratios (2:1 and 3:1) and percentage of total solids (30 and 40 %). The wall materials were WPC-citrus pectin and WPC-HP from two cultivars (HP55 and HP100, with an esterification degree of 70.3 and 61 %, respectively). The factors evaluated were viscosity, mean surface diameter (d3,2) and morphology of the emulsions, and d3,2, microencapsulation efficiency (MEE) and electron microscopy of the microcapsules. The d3,2 of the emulsions ranged from 1.45 to 2.54 μm, where EWPC-HP100,3:1 exhibited the smallest d3,2. These values were related to the type of pectin and were inversely proportional to the viscosity and solids content. The highest MEE was presented by MWPC-HP100,3:1 (71.29 %), which had the highest viscosity and the lowest d3,2 in the emulsion
