Complex coacervation using proteins and polysaccharides enables efficient microencapsulation with high thermal stability, facilitating continuous core component release and yielding coacervates with superior properties for diverse applications. This study investigates the use of casein and pectin for microencapsulating Ocimum basilicum L. essential oil (EO) and phenolic extract (PE). Microencapsulation yield and efficiency were 85.3% and 89.8% for EO microcapsules (EO-MC) and 53.1% and 70.0% for PE microcapsules (PE-MC). Optical microscopy revealed spherical microcapsules; EO-MC had smooth surfaces, while PE-MC had porous surfaces. Thermal analysis showed stability, with both types exhibiting two stages of weight loss. XRD analysis indicated increased crystallinity in EO-MC and high crystallinity in PE-MC due to phenolic interactions. FTIR spectroscopy confirmed molecular interactions, including hydrogen bonding between phenolic compounds and the biopolymer matrix and amide bonds between the carboxyl groups of pectin and the amino groups of casein, ensuring the successful encapsulation of the bioactive compounds. These findings highlight the potential of casein and pectin for microencapsulating extracts, particularly EOs, for food industry applications.