Encapsulation is one of the most important methods to protect essential oils from evaporation, degradation, and preservation of antimicrobial properties for reducing the number of microorganisms in food. Based on GC/MS analysis, Pulegone (33.10 %), Carvacrol (10.60 %), Piperitenone (9.33 %), Eucalyptol (8.01 %), γ-Terpineol (5.46 %), L- Menthone (4.79 %) were as the major components of phytochemicals of Ziziphoria clinopodioides essential oil (ZEO). Encapsulation of ZEO using maltodextrin and gum arabic in a ratio of 1:1 with different concentrations of 10 %, 20 % and 30 %  (w/w) wall, and concentration of 2.5 % (w/w) ZEO by spray drying method was done. Emulsion characteristics were pH = 3.8, particle size = 429 nm, polydispersity index PDI=0.681 and zeta potential = -25.8 mV. The results showed that the best operating conditions for encapsulation of ZEO using maltodextrin and gum arabic by spray drying method, is selection of concentration of 30 % (w/w) wall with ratio of 1:1 and concentration of 2.5 % (w/w) ZEO. The final microcapsul with pH = 4.7, moisture of = 0.9 %, particle size <20 µm, total oil content 4.655 %, surface oil 0.018 %, oil retention 60 %, encapsulation efficiency  96.65 %, zeta potential = -22.7 mV, polydispersity index (PDI) = 0.375 and water-soluble property with light yellow color and without sediment was produced. Spray drying method is a suitable method for encapsulation of ZEO. ZEO is insoluble in water, but a water-soluble microcapsule can be produced with using this method. Due to the antioxidant and antimicrobial properties of zeo, it can be used as a natural and effective preservative in reducing pathogenic bacteria and increasing the shelf life of food.