The brazilian northeast region has a wide variety of native and exotic fruits, with emphasis on the ciriguela. The fruit has a high nutritional value, presenting in its composition bioactive compounds with antioxidant properties. The objective of this work was to evaluate the stability of microencapsulated by spray drying extract of phenolic compounds (EPC) from the flour of ciriguela residue (FCR), for 45 days. The extract was obtained using 80% ethanol and 20% water acidified to 0.1% HCl, in an ultrasonic probe, with amplitude of 100% (550W) for 15min. The microencapsulation was performed in an atomizer operating with an airflow of 0.60 L/ h, drying temperature of 140 ºC, and nozzle atomizer of 1.2 mm in diameter, airflow of 30 m3/h and air pressure of 0.6 bar. The encapsulating agent formulation of 50% maltodextrin 5DE+50% arabic gum was used. The extract atomized was evaluated for moisture, water activity (Aw), hygroscopicity, color and total phenolic compounds (TPC) for 45 days at temperatures of 25 and -22ºC. The powders showed low values of Aw and moisture until the end of storage, being between 0.165 and 0.368Aw and 4.8 and 6.5% for moisture, not exceeding the limit value to microbiological development. Both experiments remained light yellow color with high values for the L* coordinate (96.11 to 91.58), negative values for the a* coordinate (-0.02 to -1.03) and low values for the b* coordinate (14.09 to 11.75) The EPC storage at 25 °C was less hygroscopic (11.96 to 10.58 g/100g). There was no significant difference for TPC at the end of the storage period (309.77 and 307.69 mg EAG/g). Therefore, to preserve the physicochemical characteristics and minimize changes in the phenolic compounds present in the atomized EPC of FCR it is recommended to store it at a temperature of 25°C for 45 days.