Octenylsuccinic anhydride modified starch is widely used as a wall material to encapsulate various nutrients in food industry. However, microcapsules prepared with such modified starch sometimes show poor storage stability. The objectives of this study were to enhance the stability of vitamin A acetate by incorporating peptides as additives in the microencapsulation systems and investigate how five different peptides affected the stability of vitamin A acetate. The peptides showed antioxidant properties and improved emulsion stability, which synergistically enhanced vitamin A acetate retention of 22 % at 60 °C over 4 weeks, while maintaining encapsulation efficiencies above 97 %. To test the feasibility in other applications, one of the peptides (rice peptide) was used to encapsulate cholecalciferol and achieved similar stability improvement, suggesting that the peptide has potential in enhancing the stability of other nutrients.