Flavoured functional effervescent powders are becoming increasingly popular by consumers due to their health benefits and easy dissolution. In present study, orange flavoured effervescent powders having functional properties were prepared. Orange oil (O) was blended with different essential oils (EOs) having high antioxidant activity. The orange oil and the O-EOs blends were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and evaluation of radical scavenging activity. Combinations of two water soluble β-cyclodextrine polymers, 2-hydroxypropyl-β-cyclodextrine (2-HP-β-CD) and epihydrin-β-cyclodextrin (EPI-β-CD) were prepared at different molar ratios (3: 1 and 1: 3, F1 and F2, respectively). The O-EOs blends that showed the highest antioxidant activities and best odour qualities were encapsulated with F1 and F2, separately. The orange flavoured inclusion complexes were prepared by freeze drying method. The particle sizes of the inclusion complex powders were in the nanoscale. Characterization of the inclusion complexes nanoparticles were performed by scanning electron microscopy (SEM), Fourier transform infrared microscopy (FT-IR). The results confirmed the successful formation of the inclusion complexes. However, inclusion complex of O-EOs blend with F1 (O-F1C-IC) showed the smallest particle size (113.9 ± 15.9 nm), the more negative zeta potential (-27.1 ± 1.27 mV), the highest encapsulation efficiency (95.51%) and best odour quality. Therefore, it was mixed with an effervescent powder having high acceptable characteristics. The orange flavoured effervescent powder showed superior flowability.