The natural properties of clove and cumin oil are well known especially as an antioxidant and anticancer, however, natural variations, thermal instability and low water solubility impose restrictions on harnessing its potential and its use in the food industry. The nano-encapsulates were prepared from clove and cumin oil separately to protect them from exposure high temperatures using natural carboxy-methyl-cellulose (CMC) coating. The results showed that the transmission electron microscopy (TEM) morphology had a particle size between 21 to 20.74 nm for clove oil capsules, while it was from 24.03 to 65.88 nm for cumin oil capsules and the DSC thermal stability of the cumin oil capsules was higher than that of clove oil 212.08 and 175.92 °C, respectively. Two types of biscuits were prepared (sweet and salt biscuits) by adding nano-encapsulates clove and cumin oil, respectively. The results of sensory evaluation showed a general acceptance of salted biscuit samples containing nano-encapsulate cumin oil, followed by sweet biscuit samples containing nano-encapsulate clove oil. The results of the anti-oxidant activity showed the highest activity nano-encapsulate of both oils, and the highest activity was clove oil coated with nano-encapsulate. During the storage stability of the biscuit samples at room temperature, the increase of acid value and peroxide value at room temperature was the least possible in the samples containing nano-encapsulate of clove oil, followed by that containing cumin oil in comparison with other samples. The anti-proliferative effect of clove oil nano-encapsulate in CMC was apparently equally strong with primary clove oil in PC3, HePG2 and MCF-7 cell lines compared to clove oil non-encapsulate.