Mate tea is regularly consumed because of its high concentration of phenolic compounds and health benefits. In this study, microcapsules of acerola were inserted to mate tea to increase its antioxidant properties. Green and ripe acerola were microencapsulated with different wall materials, including dextrinized fermented cassava starch (DFCS), fermented lactic acid cassava starch (FLCS), and Capsul®. The stability of ascorbic acid (Aa), total phenolic compounds (TPC) and antioxidant activity (AA) in the beverage was investigated and compared to a mate tea containing only tartaric acid. The encapsulation efficiency was determined for the studied materials calculating the ascorbic acid contents using the method described by Adolf Lutz and total phenolic compounds (TPC) by the methodology of Folin Ciocalteu. In addition, antioxidant activity (AA) was obtained using DPPH method after encapsulation and after 90 days of storage. The highest encapsulation efficiencies obtained regarding the vitamin C content were 92% for green acerola encapsulated with FLCS and 87% for ripe acerola encapsulated with DFCS, at 95% level of significance. The highest content of ascorbic acid was found in green acerola drink encapsulated with FLCS (0.015mg/100mL and 0.044 mg/100mL), and after 90 days of storage there was a loss of 13.33%. FLCS material contributed to increase the stability of the TPC present in the beverage, since there was a loss of 2.95%, higher than the mature acerola capsulated with Capsul®. The highest value of AA (p<0.05) was of the beverage with ripe acerola microencapsulated with AMFL (61.4%). The FLCS and DFCS materials presented better results related to the stability of the phytochemical compounds due to the presence of hydrophilic groups in the starch chain, contributing to the increase of hydrophilic compounds retention, including ascorbic acid. In conclusion, green and ripe acerola additives were shown to be promising in consumption as food with functional properties.