Plant proteins are emerging as a valuable dietary resource in contemporary nutrition due to their high protein content and cost-effectiveness. Legumes, prominent among plant sources, are not only protein-rich but also serve as staple food in various global cultures. Nonetheless, it is essential to note that legume proteins are deficient in specific essential amino acids. Consequently, integrating both plant and animal proteins into the formulation of protein mix systems becomes crucial. These systems play a pivotal role in safeguarding and delivering bioactive ingredients. Hence, this study was undertaken to assess the efficacy of plant and animal protein mix systems as potential encapsulation materials for mānuka essential oil. Additionally, an investigation into the physicochemical characteristics and the in vitro release profile of the encapsulated mānuka essential oil was studied. The microcapsules containing mānuka essential oil exhibited minimal moisture content and low water activity. The alteration in the ratio of wall material had a notable impact on the color of the microcapsules. These results revealed the effective encapsulation of mānuka essential oil by the protein mix systems, showcasing controlled release and heightened oxidative stability. This suggests the suitability of these protein mix systems as carriers in encapsulation processes, with significant application potential in the development of functional foods with encapsulated benefits.