## 1 Introduction  
In recent years, the integration of natural compounds with antioxidant properties to augment the nutritional value of foods has gained considerable academic and industrial interest. Phenolic compounds, prevalent in a diverse array of fruits and vegetables, have attracted substantial attention for their potential health advantages and their contribution to oxidative stability. Specifically, Lennian tomatoes and pumpkins (_Cucurbita moschata_) have emerged as notable sources of these compounds. These sources not only provide significant antioxidative benefits but also enhance the sensory qualities of food products with their distinct flavor profiles [1; 2]. Given the public's escalating concerns regarding food quality, there has been a significant surge in research exploring the properties and functionalities of diverse foods. Over recent decades, extensive studies have sought to substantiate the medicinal benefits associated with pumpkins, examining their potential to mitigate conditions such as diabetes, hypertension, tumors, and elevated cholesterol levels, as well as their role in preventing chronic diseases [3; 4; 5]. Additionally, studies have investigated the antibacterial, enthalmintic, and anti-inflammatory properties of pumpkins, attributes linked to its rich composition of vitamins, fibers, bioactive phytochemicals (including carotenoids and phenolic compounds), and minerals. Correspondingly, the health benefits of tomatoes have been thoroughly examined. These benefits include the anticancer potential of lycopene, its beneficial effects on diabetes, atherosclerosis, and cardiovascular diseases, and its role in modulating cellular pathways related to cancer progression, which is facilitated by the presence of fiber, vitamin C, and phenolic compounds [6; 7]. The extraction of total phenolic compounds from plant sources has garnered significant attention due to their potential applications within the food and pharmaceutical sectors. Nevertheless, the stability of these compounds during storage, especially when integrated into food matrices, continues to pose a significant challenge. In response, encapsulation has emerged as a viable strategy to enhance the stability and bioavailability of phenolic compounds. This technique not only prolongs their shelf life but also amplifies their functional benefits in food products [8; 9]. The integration of biologically active phytochemicals, particularly polyphenols, into industries such as food and pharmaceuticals underscore the importance of adopting environmentally sustainable extraction methods from plant materials that also preserve the integrity of these compounds [10]. In the realm of environmentally sustainable extraction techniques, several advanced methodologies have emerged, such as ultrasound-assisted extraction (UAE), supercritical fluid extraction (SFE), and microwave-assisted extraction (MAE). Among these, UAE has attracted substantial interest for its efficacious extraction of bioactive compounds. This technique offers numerous benefits, such as improved yield of extracts, decreased extraction time, and reduced operational costs in comparison to traditional extraction methods. To optimize the UAE process, researchers have extensively employed the response surface methodology (RSM). This statistical technique is utilized to explore the interrelationships and interactions among various experimental parameters, thereby enhancing the efficiency and effectiveness of the extraction process [11; 12]. Microencapsulation has emerged as a pivotal technique in food science, aimed at enhancing the distribution of bioactive constituents within food matrices. This approach involves the use of carriers such as maltodextrin (MD), which protect bioactive compounds from degradative digestive processes while improving their bioactivity and bioavailability for controlled release. Moreover, these carriers enable targeted delivery to consumers.