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The use of highly functional carotenoids from different sources in food industry is limited mostly because of their poor water-solubility and low thermal stability. To overcome these drawbacks, the sea buckhorn (Hippophae rhamnoides L) carotenoids extract was encapsulated with whey proteins isolate and gum acacia by coacervation and freeze drying. Results from encapsulation efficiency, total carotenoids, confocal laser microscopy and FTIR indicated that the carotenoids molecules were successfully encapsulated within whey proteins isolate cages. The powder had a total carotenoids content of 2.82 ± 0.17 mg/g D.W. The confocal microscopy revealed the encapsulation of carotenoid compounds, with the formation of spheroids of 2–30 μm, whereas some of them merge together and generate coacervates that exceed 25 μm in diameter. Both the extract and the microencapsulated powder showed a significant …