Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Abstract Probiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still challenge. This study aims enhance the properties of strawberry ( Fragaria × ananassa , cultivar Camarosa) nectar acceptance using novel anthocyanin-colored Lactobacillus rhamnosus . Four formulations (F1–F4) coated materials (alginate, whey protein, pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical microencapsulated probiotics (size, color, efficiency, stability, survival rate) quality parameters (pH, anthocyanin, acceptability) during 4 weeks storage at 25 °C evaluated. All exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 ?m), proper color (red color). cells stable in simulated gastrointestinal processing conditions (up 7 log10 CFU mL ?1 ) compared free cells. F4 (alginate 2% + 0.1% protein pullulan cocoa butter 1% L. GG) showed greatest viability (6.72 /4 °C/4 weeks), significant decrease pH (< 2) 60 mg 100 g was observed nectar-containing scores difference-preference test as exploratory preliminary responses revealed that colored probiotic microcapsules enhanced characters weeks) commercially accepted 80% agreed) nectar. Results demonstrated alginate-whey protein-pullulan matrix had potential without negative impact.