The Brazilian Northeast Region, in 2019, accounted for 34.4% of the national fruit production. Among these, the ciriguela (Spondias purpurea L.) stands out, which contains bioactive compounds with antioxidant properties. The objective of this work was to verify the influence of microencapsulation by atomization of the extract of phenolic compounds (EPC) from the flour of ciriguela residue (FCR) using different formulations of encapsulating agents. According to tests not shown, it was determined that ultrasound-assisted extraction using 80% ethanol and 20% water acidified to 0.1% HCl presented the best condition for obtaining total phenolic compounds (TPC). An ultrasonic probe was used with 100% amplitude (550W) and 15 min of extraction time. To obtain microencapsulated FCR EPCs, different formulations of carrier agents were used (maltodextrins 5DE, 10DE, 15DE and arabic gum). The microencapsulation was performed in an atomizer operating with an air flow of 0.60 L/h, drying temperature of 140 ºC, nozzle atomizer of 1.2 mm in diameter, air flow of 30 m3/h and air pressure of 0.6 bar. The microencapsulated EPCs were characterized based on the following analyses: water activity (Aw), moisture, color, hygroscopicity, solubility, TPC and encapsulation efficiency (EE). Microencapsulated EPCs had low Aw (0.178 and 0.321) and moisture (3.72% to 6.47%). Hygroscopicity ranged from 8.73% to 14.48%. They showed high solubility (78.68% and 83.49%). For the colorimetric parameters, high luminosity values (89.73 to 97.17), negative a* coordinate values (-1.22 to -0.07), and b* coordinate values (10.02 to 13.24) indicating a light yellow color. They obtained TPC values between 313.7 and 457.8 mg EAG/g and high EE values (89.26 and 90.20%). Thus, the test using 50% maltodextin 10DE + 50% arabic gum stood out for presenting the second highest value for TPC and for being a combination of encapsulating agents, providing greater profitability to the processing.