Optimal spray drying conditions were selected to microencapsulate red mombin juice and maximize carotenoid retention. Microencapsulation was optimized following a rotatable central composite design where inlet temperature, feed flow rate, and maltodextrin concentration were chosen as independent variables. The powder prepared under optimized conditions, whose reconstituted nectar was the most appreciated by sensory analysis, exhibited a high total phenolic content and 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging capacity, and its physicochemical properties proved to be suitable for applications in the food industry.