<ns4:p><ns4:bold>Background</ns4:bold>: Physical, chemical, bromatological and morphological characteristics are some of the quality aspects that regulate food products. The Andean blackberry is a very perishable fruit, due to its moisture, acidity, and water activity. Dehydration is one of the most common techniques in food preservation.</ns4:p><ns4:p> <ns4:bold>Methods</ns4:bold>: In this research, blackberry concentrate, inulin and <ns4:italic>Lacticaseibacillus casei</ns4:italic> (<ns4:italic>L. casei</ns4:italic>), were co-encapsulated by spray drying using different conditions: maltodextrin (MD: 4-8%), inlet air temperature (IAT: 120-140 ºC), outlet air temperature (OAT: 70-80 ºC) and atomizing disc speed (ADS: 20000-24000 rpm).</ns4:p><ns4:p> <ns4:bold>Results:</ns4:bold> The experimental optimization had a desirability function (71.9%), MD (5.0%), IAT (121.1 ºC), OAT (71.6 ºC) and ADS (24000 rpm). Physicochemical characteristics and antioxidant capacity were determined in spray dried product. The blackberry powder biofortified with<ns4:italic> L. casei </ns4:italic>and inulin (BPLI) achieved 7.12±0.69 Log CFU/g, total phenols (2912.9±96.4 mg eq-gallic acid/100g), anthocyanins (202.9±5.2 mg eq-cyd-3-glu/100g), and antioxidant capacity (ABTS: 2423.1±96.6 mg Trolox/100g and DPPH: 3302.6±76.4 mg Trolox/100g).</ns4:p><ns4:p> <ns4:bold>Conclusions</ns4:bold>: The physicochemical properties of biofortified blackberry powder indicate that it is a product with appropriate solubility, humidity, and water activity for consumption and storage. BPLI has the potential to be a health food and could be positioned as a functional food due to its probiotic and prebiotic characteristics and the antioxidants that are beneficial to modern consumers; on the other hand, it represents a raw material with potential use in the food industry.</ns4:p>