In the present research work, response surface methodology was used to achieve optimum condition to prepare orange peel oil – quince seed mucilage (QSM) and maltodextrin (MD) emulsion and using this emulsion in microencapsulation. For this purpose and in order to access stable emulsion, effect of three independent variables including orange peel oil concentration (15-25% w/w), QSM/MD (0.015-0.02) and solid concentration (QSM+MD) (25-35% w/w) on the three dependent variables including droplet size, creaming index and viscosity were investigated. Optimized emulsion (25% solid concentration, 0.02 QSM/MD and 0.025 orange peel oil concentration) were dried by freeze dryer, and were kept in three temperature (4, 25 and 42oC) in order to investigation its stability during 6 week storage. The results showed that rheological properties of QSM, in particular its viscosity, had the highest effect on the stability and properties of emulsions and QSM could make quite stable emulsion over time. Also, our results revealed that half-life and release rate of encapsulated samples were significantly lower than control samples.