Acerola, a native fruit of tropical America well appreciated for its very high vitamin C content, is also rich in other health promoting compounds such as carotenoids. These compounds have been associated with the reduction of developing chronic diseases such as cancer and cardiovascular diseases. Microencapsulation can protect unstable compounds during storage and increase shelf-life of the fruit pulp. This study aimed to evaluate the combination of different wall materials in acerola pulp microencapsulated in order to minimize carotenoid degradation during storage. Gum Arabic (GA) and its combinations (1:1) with maltodextrin (MD) 20 DE or modified starch (Capsul®) were used as encapsulant agents. Microencapsulation process was performed in a laboratory scale spray dryer LM-Labmag (MSD 3.0) using air flow rate of 3 L/h, compressor air pressure of 3 bar, inlet and outlet air temperature were 150±2°C and 90±2°C, respectively, and feed flow rate was 1.25 L/h. The microcapsules of acerola pulp obtained were characterized (apparent density, moisture and powder solubility) and the content of total carotenoids determined on 0, 6 and 14 days of storage with and without light at room temperature (25°C). Despite the different compositions of wall materials, the microcapsules characteristics were similar: powder recovery about 70%, apparent density between 0.48 and 0.59 g/mL, low moisture (2.3 to 3.8%) and high solubility. However, GA:MD obtained the highest initial concentration of carotenoids, showing a better protection during the spray drying process. The major retention of carotenoids in presence of light during storage was also obtained with GA:MD (93%) while only GA lost 44%. In the dark, GA and GA:Capsul® retained 80% in 14 days, while GA:MD preserved 100% of the total carotenoids. Microencapsulation of acerola pulp can be an alternative for food industry in preserving acerola pulp and its bioactive compounds such as carotenoids at room temperature.