This study aimed to create nanoparticles using maltodextrin and lecithin coating materials from the extract of ellagitannins obtained from pomegranate peels. The nanoparticles were further characterized by FT-IR, SEM and TGA. The initial average molecular diameter of the ET was 47.02 +/- 31.0 mu m. After the nanoencapsulation process, the average molecular diameters of ETM and ETL samples were determined as 371.84 +/- 229.75 nm and 339.02 +/- 215.29 nm, respectively. Punicalagin A, Punicalagin B and Ellagic acid were determined as the dominant phenolics in pomegranate peels. It was observed that lecithin coated nanoparticles showed high stability with -57.60 mV zeta potential compared to maltodextrin coated ones, and had higher encapsulation efficiency in punicalagin A, punicalagin B and ellagic acid phenolics. On the other hand, maltodextrin coated samples showed higher production efficiency (86.34%) and loading capacity (57.91%) than those of lecithin. It was understood that the tested coating materials had a significant effect on the color values of the nanoparticles. In addition, a significant increase in thermal stability of nanoparticles formed with both coating materials was detected. As a result, the stability, efficiency, and thermal resistance of ellagitannins significantly increased with the applied nanoencapsulation process.