Mesquite gum (MG) and nopal mucilage (NM) mixtures were used for microencapsulation of lemon essential oil (LEO) by spray drying. Emulsions of MG, NM and MG-NM mixtures (25-75, 50-50, 75-25) were evaluated according to the droplet size (1.49-9.16 mu m), viscosity and zeta potential (-16.07 to -20.13 mV), and microcapsules were characterised in particle size (11.9-44.4 mu m), morphology, volatile oil retention (VOR) (45.9-74.4%), encapsulation efficiency (EE) (70.9-90.6%), oxidative stability and thermal analysis. The higher concentration of MG led to smaller droplet sizes and lower viscosity in the emulsions, and smaller particle sizes with the highest VOR in microcapsules. The higher concentration of NM induced to higher viscosity in the emulsions, and larger particle sizes with the highest values of EE and oxidative stability in microcapsules. This work shows evidence that MG-NM mixtures can have synergic effect in desirable characteristics such as retention and shelf life extension of LEO in microcapsules.