In the present study, we have developed an encapsulation procedure which retains the antioxidant properties and polyphenol contents from two novel plants stable over a period of one year at room temperature at non-toxic level. Methanolic extracts containing polyphenols were prepared from Cordyline terminalis and Myristica fragrans under optimized conditions (C. terminalis polyphenol extracts - CTPE and M. fragrans polyphenol extracts - MFPE). These extracts contained 102.6 and 72.9 mg/g of gallic acid equivalent of polyphenols respectively, when measured using the Folin-Ciocalteu method. The antioxidant activity of CTPE and MFPE was 13.4 and 10 mg/g of ascorbic acid equivalent respectively, when measured using the 2,2-diphenyl-1-picryl-hydrazyl method. CTPE and MFPE were individually encapsulated in sodiumcaseinate beads in order to protect the polyphenol content from oxidation, and were stored separately in dark at room temperature. The stability of the encapsulated extracts was studied over a period of 12 months after dissolution of the beads in deionized water. We observed that the polyphenol content and antioxidant activity remained stable in the encapsulated beads compared to the unencapsulated extracts. Sodium-caseinate beads prove to be a promising technique for food supplementation with natural antioxidants.