Pectin is a polysaccharide present in food, its basic structure is an anhydro-D-galacturonic acid chain with α 1,4-bonds with methylated carboxyl groups (COOH) that allow the pectin to form a viscous gel and bind with the β-carotene in the intestine and decreases its absorption, consequently it could reduce the yellow color of the covering fat in the bovine carcass. The objective of the study was to design and evaluate pectin microcapsules at different pH. These were made with the extrusion technique using Sodium alginate (SA) and shellac (SH). The treatments were: T1: 8 g of pectin + 5.2 of SA + 2 g of SH (dissolved in 30 mL of ethyl alcohol) in 400 mL of deionized water + one SH layer by immersion. T2: Same ingredients of T1 + SH by aspersion. T3: 8 g of pectin + 5.2 of SA in 400 mL of deionized water + one SH layer by immersion. T4: Same ingredient as T3 + SH spray. T3 showed the highest release of D-galacturonic acid (70%) at pH 3 (P <0.05), without microscopic morphological differences between treatments. It is concluded that the elaboration of microcapsules with the described evaluation characteristics are stable and offers an alternative to capture β-carotene at the duodenum level. Keywords: pectin, microcapsules, shellac, sodium alginate