Introduction. Camu-camu isa native Amazonian fruit mainly known for its high vitamin C content.Its composition confers high antioxidant capacity on this fruitand makes it a potential source of antioxidant products. The useof spray-drying with the aid of a carrier agent is a technique thathas been applied for the preservation of important components offoods and drugs. The objective of our work was to evaluate the influenceof those agents used as shell material on the vitamin content andtotal phenolic compounds of camu-camu powder juice obtained by spray-drying. Materials and methods. A commercial frozen camu-camupulp was the raw material; maltodextrin and gum arabic were the selectedcarrier agents. Processes were performed in a mini-spray-dryer withinlet and outlet air temperatures of 180 °C and 85 °C, respectively,and a drying air flow rate of 700 L·h–1. Laser diffraction was usedto determine the particle size distribution of the samples, and sorptionisotherms of spray-dried camu-camu were measured using a staticgravimetric method. Total phenolic compounds and vitamin C were determinedin the raw pulp and in the powders obtained. Results.When using gum arabic and maltodextrin as the carrier agents, the moistureresults obtained for the spray-dried camu-camu powders were 2.8%and 3.2%, respectively; the process yield was 84% and 72%, respectively.The spray-dried powder produced using gum arabic presented higher contentsof vitamin C [(15,363 ± 226) mg·100 g–1] and phenolic compounds[(6,654 ± 596) mg GAE·100 g–1] than the powder obtained with maltodextrin, respectively(11,258 ± 298) mg·100 g–1 and (5,912 ± 582) mg GAE·100 g–1. Conclusions.The concentration factors for the vitamin C and phenolic compoundsin camu-camu powder reveal the effectiveness of spray-drying topreserve the antioxidant capacity of this fruit. Gum arabic wasa more effective barrier than maltodextrin for bioactive compoundretention.