The effects of encapsulation order and concentration (25 % & 50 %) of saffron petal (SPE) and Stachys schtschegleevii (SSE) extracts on the properties of bionanocomposites (BNCs) composed of basil seed gum (BSG), chitosan (CH), and graphene oxide (GO) were evaluated. Two encapsulation approaches were employed: in the first, SPE was encapsulated via complex coacervation using CH and gum Arabic, then mixed with SSE, maltodextrin, BSG, and GO (0.1–0.2 %) before spray drying; in the second, the encapsulation order of SPE and SSE was reversed. Encapsulation order and GO concentration significantly increased thickness (by 20 %), water vapor permeability (by 50 %), and solubility (by 45 %). Thermal stability improved by 10 % in bionanocomposites containing 50 % co-encapsulated extracts. Fourier transform infrared spectroscopy confirmed the successful incorporation of co-encapsulated extracts, while microscopic analysis revealed small cracks with micro- and nano-sized particles (219 nm to 8.3 μm) in BNCs with spray-dried coacervates. Co-encapsulation enhanced antibacterial and antioxidant activity, while encapsulation order regulated the sequential release of bioactive compounds, enabling controlled antimicrobial or antioxidant release based on food deterioration patterns. These findings highlight the potential of co-encapsulated extracts in developing advanced BNCs for active food packaging, where controlled release of bioactive compounds is essential for preserving food quality.

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