Abstarct: Abstract Flaxseed oil is rich in omega- fatty acids, which have significant effects on human health, however, this oil is sensitive to oxidation, which has limited its use in the food industry. The aim of the current research is to encapsulate flaxseed oil with particles of natural origin, zein-basil seed gum and zein-cress seed gum, in order to improve the stability of flaxseed oil and investigate the properties of emulsions, and further enrichment of kiwi fruit leather product with different levels of prepared emulsions and evaluation of its physicomechanical and organoleptic properties. For this purpose, the particles of zein-basil seed gum and zein-cress seed gum were prepared in a ratio of 1:1 and flaxseed oil was encapsulated at the levels of ,  and %. The results of SEM images showed that the formed particles had a spherical shape and a smooth surface. According to the determination of the particle size distribution, after adding oil, the particle size increased and the zein-basil seed gum particles had a larger size than the zein-cress seed gum particles. Examining the viscosity and viscoelastic properties of the emulsions showed that both emulsions had shear-thinning behavior and the zein-basil seed gum emulsion had a gel-like structure at low frequencies, which was broken at higher frequencies and the viscous behavior prevailed over the elastic, however, in the zein-cress seed gum emulsion Viscous behavior was observed at all frequencies. Evaluation of the stability of emulsions showed that emulsions containing % oil were more stable and were chosen for leather enrichment. These emulsions were added to kiwi fruit leather at levels of  and %. The color evaluation of leather samples showed that with the addition of emulsions, the brightness and color intensity indicators increased and the browning index decreased, and with the increase in the concentration of emulsions to level %, the color difference with the control sample increased. Examining the physicomechanical properties of leather samples showed an increase in indicators such as hardness, cohesiveness, resilience and Rupture strain. The sensory evaluation of the samples also showed that in terms of overall acceptance, the control samples and containing  and % zein- basil seeds gum emulsion of received the highest score.