Açaí (Euterpe oleracea) gained prominence for being a widely consumed berry fruit with proven antioxidant capacity, directly related to its lipid composition. Lipid antioxidant substances are highly labile, which requires investigation into drying techniques, such as spray-dryer and lyophilization, in order to increase shelf life and minimize compound decomposition. The present work was structured in article format, being the first review article and an original article. Through the literature search, the lipid composition of açaí, rich in polyunsaturated fatty acids, such as oleic and palmitic acids, in addition to α-tocopherols and carotenoids, which have high biological power, acting to combat oxidative stress, was evidenced. and inflammatory process, culminating with beneficial effects on metabolic syndrome, hypertension, hyperlipidemias and liver diseases. The second deals with the microencapsulation of the açaí lipid extract, through the techniques of Spray-dryer, oven drying and lyophilization, as well as its chemical and physical-chemical characterization. For this purpose, different experiments were carried out, such as scanning the samples by ultraviolet, gas chromatography, high performance liquid chromatography, antioxidant tests by the DPPH and TBARS method, scanning electron microscopy, infrared spectroscopy with Fourier transform and thermal tests. Among the findings, it was possible to identify, in açaí oil, a composition rich in unsaturated fatty acids, as well as tocopherols and carotenoids, in addition to showing that the drying techniques act directly on this composition, preserving it, in the case of lyophilization, and degrading it, in the case of drying in an oven and by spray-dryer. In terms of antioxidants, açaí oil showed high antioxidant activity (dose-dependent) and the TBARS assay also showed that lipid oxidation was more evident in samples subjected to heating, highlighting the benefits of lyophilization in this species of vegetable oil. The non-heating of the microencapsulates also promoted similarities to crude oil, when the results of thermal and spectroscopy tests were evaluated, with greater preservation of the lipid compounds present in the encapsulated material. The importance of drying techniques without the use of heat (lyophilization) and absence of light was highlighted, promoting the preservation of saturated and unsaturated lipid compounds, minimizing the occurrence of lipid oxidation, in addition to being a technique that favors the delivery to the consumer of a safe product with potential health benefits.