eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2023-01-03 11 1 1 12 10.12691/jfnr-11-1-1 JFNR20231111 article Juliana de C¨¢ssia Gomes da Rocha 1 Tha¨ªs Caroline Buttow Rigolon tcbuttow@yahoo.com.br 1 Larissa Lorrane Rodrigues Borges 1 Amanda La¨ªs Alves Almeida Nascimento 1 Nath¨¢lia de Andrade Neves 2 ¨ªtalo tuler Perrone 3 Rodrigo Stephani 3 Paulo C¨¦sar Stringheta 3 Department of Food Technology, Universidade Federal de Vi?osa Institute of Science and Technology, Universidade Federal dos Vales do Jequitinhonha e Mucuri Department of Chemistry, Universidade Federal de Juiz de Fora The objective of this work was to study the stability of the anthocyanins in a mixture of of jabuticaba, jussara and blueberry phenolic extracts microencapsulated by the spray drying technique during storage under different conditions: light, dark and 40°C. Combinations of maltodextrin, gum arabic and whey protein encapsulating agents were used, totaling 12 assays. The mean values of total anthocyanins among the three storage conditions for the M1 mixture were 1360.86 mg·100 g-1 to 1184.15 mg·100 g-1, at 0 and 75 days of storage. The overall color difference values for all samples were less than 5.0, indicating that there were no perceptible color differences between them throughout the stability study. M1 and M3 presented good rehydration capacity and smaller particle size among the samples evaluated. The microencapsulation technique was successfully applied to maintain the stability of the anthocyanins from a blend phenolic extract under different storage conditions. http://pubs.sciepub.com/jfnr/11/1/1/jfnr-11-1-1.pdf stability total anthocyanins antioxidant capacity wall materials microencapsulation