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The optimal conditions to microencapsulate green coffee (Coffea canephora) fruit extract (GCFE) by spray drying using a maltodextrin (MD)-gum Arabic (GA) mixture as carrier material were selected. For this purpose, a Central Composite Rotational Design was applied to investigate the combined effects of the MD percentage in the mixture and the extract-to-carrier agent mass ratio (m E / m C) as the independent variables. These effects were modelled by second-order polynomial models on several responses, namely process yield, encapsulation efficiency, water activity, losses of reducing capacity, caffeic acid, caffeine, trigonelline, 5- O -caffeoilquinic acid (5-CQA) from microcapsules (MCs) and 5-CQA retention after 180-days storage. The statistically significant effects were then submitted to more in-depth analysis by Response Surface Methodology. The highest process yield was obtained using a MD percentage of 80% and a m E / m C ratio of 1:1.5 (w/w). Both microencapsulated and non-encapsulated GCFE showed good stability during the accelerated stability study performed at 40 °C for 180 days. Surface morphology and particle size distribution of GCFE-loaded MCs were shown to be suitable for use in the food industry. Image 1 • Maltodextrin and gum Arabic were used as wall material to microencapsulate it. • Microencapsulation didn't enhance the stability of green coffee fruit extract. • Free and microencapsulated spray-dried extracts were stable for 180 days of storage. • Optimum conditions were 80% maltodextrin and 1:1.5 (w/w) extract-to-carrier ratio. • The highest process yield was found under optimum microencapsulation conditions. [ABSTRACT FROM AUTHOR]