Effect of spray drying and storage on the stability of bayberry polyphenols

► Spray drying is a good technique for retention of bayberry polyphenols. ► We evaluated the polyphenol stability of bayberry powder during storage. ► Spray dried bayberry powder should be stored at less than 25 °C and aw of 0.33. ► Anthocyanin in bayberry powder is more readily degraded than other phenolic compounds.