The valorization of agro-industrial waste like orange peel presents an economic and environmental due to the enormous amounts generated during orange juice production. This study focuses on the encapsulation of orange peel oil and its main constituent, limonene, using different wall combinations using spray drying. The increase of gum Arabic (GA) provided higher viscosity (136.33cP) and stability (0.9%) in the orange oil emulsion before spray-drying, whereas the predominance of maltodextrin (MD) led to the reverse, 58.67cP, and 13%, respectively. In the spray-dried powder, MD as a prominent in-wall mixture resulted in higher bulk density for orange oil powder (0.33g/cm3), better results in the wettability test (31.67sec.), and the highest oil retention (92.22%) for limonene powder. The encapsulation efficiency was positively influenced by the 10% GA with 85.35 and 85.77% for limonene and orange oil powders, respectively. Significant color changes were undergone according to different CIE-LAB characteristics, especially for limonene powder (b* 7.91), where MD is predominant in the wall combinations. Increasing the GA concentration affects the morphology of the particles with more agglomeration, while the predominant MD leads to more spherical and smooth particles. In the sensory analysis, supplemented sponge cake with encapsulated limonene showed the highest overall preference score (7.87/9), while orange oil flavoring in jelly candies had the superiority (7.9/9) compared to the control. The nutritional data and biochemical parameters showed non-significant results in all groups supplemented with the spray-dried flavorings compared to normal control. The spray-drying of orange peel oil and limonene did not show any adverse effects on the nutritional or the biochemical parameters with enhancing the sensory attributes of the final food products.