Plant species such as sea buckthorn (Hippophaë rhamnoides L.), (SB) and brown algae (BA) are rich in numerous lipophilic and hydrophilic bioactive molecules (BAM) but their potential as functional food (FF) ingredients are not yet used adequately. The most valuable part of SB is berry oil due to high content of carotenoids, tocopherols, fatty acids, sterols, omega-3, -6 and -7 fatty acids while BA are valuable source of polyphenols, pigments, lipids, proteins and polysaccharides which possess different biological activities such as antioxidant and anti-inflammatory etc (Shah et al., 2021; Quitério et al., 2021). BA polysaccharides are already used in food industry as gelling, thickening and emulsifying agents. High content of structurally different BAM in SB oil and BA making them an excellent choice for design of FFs. However, carotenoids and tocopherols present in SB oil are potent antioxidants but highly unstable and susceptible during processing and storage. The encapsulation is an effective approach to prevent their degradation and control release in food products. The most common method for the effective encapsulation of BAM is spray drying (SD) but the quality of the final product considerably depends on proper carrier selection (Eun et al. 2019). Therefore, the aim of this study was to determine carotenoid and tocopherol content as well as antioxidant capacity (AC) in SB oil powders produced by SD using different carriers [β-cyclodextrin (CD) and gum arabic (GA)] and oil to carrier ratio (1.2; 1:4) with addition of polysaccharides (0, 15 and 30%) extracted from BA (Fucus virsoides) at drying temperature of 150 °C. Results showed the highest retention of carotenoids and tocopherols and AC in powders produced using CD carrier and oil to carrier ratio 1:4 with addition of 30% of polysaccharides. The addition of polysaccharides significantly affected retention of carotenoids.