Experimental data from a thesis chapter aimed at the production of microparticles by spray drying, loaded with paprika and cinnamon oleoresins, using different proportions of whey protein isolate and maltodextrin as encapsulating agents; characterization of microparticles in terms of their physicochemical properties, and evaluation of stability in terms of size, colour, carotenoid content, and antioxidant activity at two different storage temperatures (25 and 45 °C).