Naturally occurring pigments with strong antioxidant qualities, such as anthocyanins, are regularly found in food and medicine. Still, external factors like heat, light, and oxygen exposure affect them to quite a great degree. Although it has not been much looked into in terms of encapsulation for stability, Berberis crataegina is a good source of anthocyanins. This experiment aims to find the stability of anthocyanins obtained from B. crataegina using spray drying and its storage behavior at different temperatures. Extracted using the technique outlined by Ersus and Yurdagel (2007), the anthocyanins were spray-dried together with maltodextrins acting as carrier substances. Stored for ninety days at +4°C and +25°C, the produced powder was used to investigate how total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant activity were evaluated through various timeframe intervals: 1st, 15th, 30th, 60th, and 90th days, based on total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity (DPPH method). Using scanning electron microscopy (SEM), the morphological properties of the encapsulated powder were examined. Over Time, the findings showed a considerable drop in anthocyanin content and an apparent reduction in antioxidant activity, with sharper breakdown at +25°C than at +4°C. Whereas temperature was a significant factor for stability, the spray-drying approach effectively preserved anthocyanins. The findings suggest that in future research meant to optimize encapsulation processes by examining alternative wall materials used for better stability of anthocyanins, storage at low temperatures is essential for the preservation of the bioactive properties of anthocyanins.