The pequi (Caryocar brasiliense Camb.) is a typical fruit from Brazilian Cerrado and widely used by the local population. The objective of this work was to encapsulate carotenoid extracts of pequi by emulsification (O/W) and to dry them via the foam mat method using different temperatures. Initially the carotenoid extract was dispersed in an aqueous phase (water:maltodextrin and different concentrations of the emulsifier Emustab (R)) to form an O/W emulsion, and then foam was formed by air entrainment. The effect of the following Emustab (R) emulsifier concentrations (2.5%, 5.0%, 7.5%, 10.0%) on density, expansion, stability and morphology of the foams formed was verified, and 5% emulsifier was selected for utilization. For drying of the foam formulation, a tray dryer with forced-air circulation was used at temperatures of 60 degrees C, 70 degrees C, 80 degrees C and 90 degrees C, and the average drying times were 42 h, 3.5 h, 2.8 h and 1.9 h, respectively. The encapsulated carotenoid powders were evaluated in relation to the total carotenoids content, water content, water activity, solubility, L* and a*, b*, C*, BI and morphological characteristics. Among the temperatures used, 60 degrees C allowed for obtaining powder extracts with the highest encapsulated carotenoids content and better chromatic characteristics. (C) 2018 Elsevier B.V. All rights reserved.