The aim of this study is to improve the stability of ellagic acid, was extracted from the pomegranate (Punica granatum L.) peels (PPs) in an aqueous and hydroalcoholic medium separately, and encapsulate it onto Spirulina microalgae. Composed EA-Spirulina microencapsules were characterized by scanning electron microscopy, Fourier transform-infrared spectroscopy (FT-IR), and Differential scanning calorimetry (DSC). They all showed that there EA was encapsulated onto Spirulina microalgae successfully and EA was nside cell wall of microalgae. After the determination of the amounts of EA encapsulated onto the microalgae by HPLC analysis and Folin-Chiocalteu method; the Freundlich and Langmuir isotherms were obtained for the adsorption. Finally, these microencapsules were stored for 21 days at 4 degrees C for the purpose of EA stability. As a result, microencapsulation helped to maintain the stability of EA successfully.