Microencapsulation of phenolic compounds from cashew apple (Anacardium occidentale L.) agro-food waste: Physicochemical characterization, antioxidant activity, biodisponibility and stability

•Phenolic compounds were successfully extracted from cashew apple agro-food waste;.•A mixture of inulin and maltodextrin (25:75) was selected as encapsulating agent;.•The powder had good retention of antioxidant activity after in vitro digestion;.•Good recovery and bioacessibility of phenolics were observed in the powder;.•The phenolic-rich powder properly retained of antioxidant activities after 60 days.