Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles

•Encapsulating carbohydrates affected jussara microparticles’ color and anthocyanins.•Microparticles showed desirable water solubility, hygroscopicity and wettability.•Microparticles showed slightly rough surfaces with invaginations and no fissures.•Anthocyanins and color were retained on exposure to light at 50°C for 38days.•Microparticles may be used as food colorant with prebiotic fiber and anthocyanins. The influence of encapsulating carbohydrates (EC) with varying properties on the technological and functional properties of jussara pulp microparticles produced by spray drying were evaluated using experimental design. Microparticles produced with sodium octenyl succinate (OSA) starch at 0.5 core to EC ratio and with mixtures of inulin and maltodextrin at 1.0 and 2.0 core to EC ratio showed darker color, and higher anthocyanins contents and antioxidant activity. Seven microparticles showing high water solubility and desirable surface morphology. Hygroscopicity (10.7% and 11.5%) and wettability (41s and 43s) were improved when OSA starch and mixtures of inulin and maltodextrin were used. The anthocyanins contents and color of the microparticles did not change when exposed to light at 50°C for 38days. Finally, microparticles produced at 1.0 core to EC ratio with 2/3 OSA starch, 1/6 inulin and 1/6 maltodextrin were selected. These microparticles may be applied as colorant in numerous foods, whilst adding prebiotic fiber and anthocyanins.