Microencapsulation of cashew apple (Anacardium occidentale, L.) juice using a new chitosan-commercial bovine whey protein isolate system in spray drying

► We encapsulate cashew apple juices in chitosan-whey protein systems by spray-drying. ► Encapsulated juices showed higher physicochemical stability than non-encapsulated. ► Encapsulated juices were in amorphous state even after 140 days at room temperature. ► This new stable material exhibits a high and interesting nutritional value.