Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material

► The stability of color and concentrations of anthocyanins, phenolic compounds, and antioxidant activity on spray-dried powders of blueberry extract using mesquite gum were evaluated in this study. ► The lowest losses in the content of the compounds and color of the micro-encapsulates were found in samples dried at 140 °C and 9.1 mL/min. ► The microencapsulates stored in the absence of light for 4 weeks at 4 °C presented low degradation.