<p>Ultrasonic microencapsulation of vitamin D using milk casein and date kernel coffee extract was performed to fortify pasta. Two types of pasta samples were produced: NMA (without microcapsules) and MA (with microcapsules). The study evaluated antioxidant properties, microbial count, vitamin D recovery rate, particle morphology, color analysis and sensory characteristics. The DPPH (2,2,1-diphenyl-1-picrylhydrazyl) and phenolic content analysis revealed that the MA sample exhibited the highest antioxidant activity. The microbial evaluation results showed ‎that the lowest number of microorganisms was respectively related to the MA, MA after baking, ‎and NMA samples. The recovery rate of vitamin D during heating, light exposure, and cooking was higher in the MA sample. Comparative analysis of the samples showed that both contained particles with varying shapes, likely due to differences in their formulation components, and both exhibited smooth surfaces. Colorimetric analysis indicated that the MA sample had the highest brightness, yellow, and red color intensities. Sensory evaluation showed no significant differences between the pasta formulations. The findings suggest that microencapsulation of vitamin D enhanced DPPH free radical inhibition, increased phenolic content, and improved the antioxidant activity. Moreover, antimicrobial activity and vitamin D recovery were improved, with better morphological characteristics achieved through the integration of microcapsule layers.</p>