The search continues for the development of new functional ingredients stimulates the study of technologies to meet such demand. Among these technologies we highlight atomization, a flexible, simple and low cost technique. This abstract is aimed at the development and technological evaluation of microparticles of broccoli seedlings extracts. Broccoli seedlings were remained for 30 days in an arched agricultural greenhouse. The samples were collected, the roots were removed and the leaves were stored. The extracts were made with 50% ethanol, in the proportion 1:10, at 40ºC for 30 minutes. For spray dryer microencapsulation maltodextrin was used as carrier agent (concentration of 30%). Moisture was determined in a moisture analyzer. Hygroscopicity was performed in hermetically sealed container and in the presence of concentrated sodium sulfate solution. For determination of solubility the microparticles were added to 100 ml of distilled water, shaken, centrifuged and the supernatant was left in an oven at 105 °C for 5 hours. The determination of the morphology was performed by Scanning Electron Microscope (SEM). The images were captured with 5 kV voltage acceleration, with a current of 1750 mA. The microparticles present high solubility (98.99 ± 0.01%), which increases applicability and performance as food products. Presented reduced values of moisure (4.60 ± 0.27%), an interesting fact when considering the conservation of the product. Finally, presented low hygroscopicity (10.73 ± 0.47 g water absorbed/100 g microparticle), which may be related to the high amount of maltodextrin used. For SEM analysis, they presented spherical shape and of different sizes, which is characteristic of the particles produced by spray dryer. In addition, the presence of particles with a smoother surface was observed, which can be explained by the temperature used in the process (150°C). It can be concluded that the microparticles produced presented interesting technological characteristics for food industry.