Abstarct: The aim of this research was to enrich apple leather with pomegranate seed oil encapsulated with chitosan-zein, chitosan-gluten and chitosan-soy protein isolate particles. Also, the color, texture and organoleptic properties of apple leather were investigated. The results of the scanning electron microscope photos showed that chitosan-zein, chitosan-gluten and chitosan-soy protein isolate particles were dense and interconnected during drying. Next, chitosan-zein, chitosan-gluten and chitosan-soy protein isolate particles were used to stabilize pomegranate seed oil emulsions (,  and % oil). Next, droplet size and viscosity of % emulsions were evaluated. The results showed that the droplet size of emulsions was about 1 µm and the flow behavior of all emulsions was Newtonian. Of course, the viscosity of the emulsion stabilized with chitosan-zein was higher than other emulsions. Also, the results of the creaming index showed that the % emulsion stabilized with chitosan-zein particles had the lowest amount of creaming after  days of storage. Then, the effect of pomegranate seed oil emulsion stabilized with different particles in concentrations of ,  and % (v/v) on the color, texture and organoleptic properties of apple leather was investigated. The results of the sensory evaluation showed that the apple leather without emulsion had a lighter color compared to the samples with a higher percentage of emulsion. The results of general acceptability for the control sample and % emulsion were not significantly different, and therefore it can be said that the use of pomegranate seed oil in apple leather in the form of emulsion is suitable up to %.