The cassava is a matrix with high potential for starch extraction and there are signs of growing interest its production in Brazil. Native starches present technological limitations that drive research intended to modification, to improve the physicochemical properties and promote specific features. This study aimed to obtaining and characterization of dextrins by cassava starch esterified with citric acid for use as encapsulating agents of grape juice rich in anthocyanins. The modification of starch was performed with citric acid (4.5% w/w) during thermal processing (130°C/8h) and low humidity (≤4%). The effect of catalyst was evaluated in the reaction of esterification with HCL (0.18%). The samples without catalyst and with catalyst were evaluated for the esterification percentage and obtained 2.68 and 5.27%, respectively. Was identified peak of the ester group by FTIR spectroscopy and was possible to find negatively charged group in the starch chain for optical microscopy after differential staining with methylene blue. The dextrins showed increased in clarity of the gels and in solubility when compared to native starch, ranging from 56.0-86.0 %T for clarity and 71.8-79.9 % for solubility, with the presence of catalyst. A decrease in apparent viscosity was observed, ranging from 108.0-20.0 cP with the presence of catalyst and remaining stable after 72h. The dextrins were applied as grape juice encapsulants, using spray drying method, and were evaluated relative for the encapsulation efficiency (EE) and anthocyanins content. The dextrins produced showed higher encapsulation efficiency than the commercial encapsulants used for comparision, presenting 88.0 and 90.17%EE for sample with catalyst and without catalyst, respectively. As to anthocyanins content, the samples showed lower values than the commercial encapsulants, however, still have high anthocyanin content in the dry material, being considered potentially interesting for industrial applications.