The objective of this research work was to obtain blackberry pulp in powder microencapsulated with mixture of arrowroot starch and gum arabic (1:1) by spray drying process. A central composite rotatable design (CCRD), with 11 experimental runs, was performed to evaluate the effects of inlet air temperature (100 - 150 °C) and encapsulating agent concentration (1:0.5 - 1:2 proportion of blackberry pulp solids: encapsulant) in the content of ascorbic acid, anthocyanins, carotenoids, phenolic compounds and antioxidant capacity of the powders. Particles produced with high inlet air drying temperatures and lower blackberry pulp solids: encapsulanting agent proportion presented high content of anthocyanins. The independent variables showed significant effects on the following responses: ascorbic acid and anthocyanins content and antioxidant capacity of the powders