Arazá is an Amazonian fruit rich in carotenoids such as lutein, which has several biological properties. This paper evaluates the storage stability of lutein in microencapsulated arazá pulp by spray drying with maltodextrin as wall material. The physicochemical properties of the pulp and microencapsulation, encapsulation efficiency, percentage yield, thermal stability (DTG and TGA), morphology, particle size, storage stability and lutein degradation kinetic were evaluated. The results were low Aw (0.33), good yield (64.22%), spherical and smooth particles, the lutein degradation kinetic with a degradation constant of 1.49 × 10-4 days-1, which is thirty-five times lower than that obtained for the freeze-dried arazá pulp used as control. In conclusion, it was possible to obtain stable microencapsulates, being a promising alternative for the preservation of this perishable fruit.