The effect of five different mixtures containing xanthan gum (XG), maltodextrin (MD) and gum arabic (GA) on microencapsulation by spray drying of mixed acerola and ciriguela juice was investigated in order to preserve its contents of ascorbic acid (AA), total phenolic compounds (PC) and total carotenoids (TC), as well as its an tioxidant activity (AO) under different temperatures. All microcapsules produced with the different mixtures showed effective AA retention. Microcapsules produced using the mixtures with the highest and the lowest XG concentrations showed the greatest TC and PC retentions, respectively. As the mixture with MD and the lowest XG concentration ensured the highest AO retention, these microcapsules were stored for 30 days at 5°C, which ensured satisfactory preservation of AA, PC, TC and AO. Examination of their morphology by scanning electron microscopy showed the absence of pores or cracks, which allowed us to infer low oxygen permeability and high oxidative stability
