Anthocyanins from eggplant peels (Solanum melongena L.) were extracted with different concentrations of ethanol acidified at 1 %.Anthocyanin extracts were microencapsulated evaluating the influence of the spray-drying conditions on the physicochemical properties of the powders.Variables were the inlet air temperature (170 to 180 °C) and the concentration of maltodextrin (15, 20 and 30 %).Analysis of anthocyanin content, color parameters, antioxidants, humidity, water activity, hygroscopicity, solubility, density, and scanning electron spectrophotometry, were performed.The highest concentration of anthocyanins from eggplant peels (115 mg / 100 g) was obtained with 53 % ethanol, 3h and 29 °C of temperature.During microencapsulation by spray drying, a statistically significant influence of the temperature and of the percentage of maltodextrin used in the microencapsulation (p <0.05) on most physicochemical properties of the extracts was observed.