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 the spraying drying method is one of the most important ways to prevent the loss of strategic food products and increase their shelf life. Optimizing the operating conditions of this system can be a good platform for the production of products with ideal physicochemical quality. In this study, the effect of different wall concentrations (maltodextrin) on the core (pomegranate juice extract) on efficacy encapsulation, concentration of polyphenolic compounds (µg garlic acid /ml), antioxidants (%), anthocyanins (mg/ml), using the RSM and the central composite design were investigated. The optimization rate was based on the highest amount of anthocyanin, polyphenol, and antioxidant activity. Optimized conditions were: 5.70% for core compounds and 18.50% for maltodextrin as wall coatings with 70% permeability using SPSS statistical software (Version 16, USA) To compare the experimental results and the model in the form of t-student test and for the optimal experimental results, the factorial design in the form of a randomized complete block at the 95% probability level was used. The effect of microencapsulation process on the release rate of bioactive compounds during 60 days of storage was analyzed in 4 treatments: refrigerator-dark, refrigerator-light, medium-dark, environment-light. The results of the analysis of variance showed a significant difference between the 4 treatments (p <0.05) and the refrigerator-dark treatment had the highest stability compared to other treatments. MATLAB software was fitted for all three groups of antioxidants, polyphenols, anthocyanins, the First-order model was selected as the top model. Finally, under optimal conditions, the production of microdermabrasion powder can be considered to develop the enrichment of food products with the obtained powders

Keywords: Pomegranate, Microcapsulation, Release, Maltodextrin, Modeling

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