Development and characterization of a functional whey-based beverage enriched with encapsulated elderberry (Sambucus...

This study aims to examine the use of encapsulating elderberry fruit anthocyanins with whey protein isolates in Bacillus coagulans (BC30) and whey beverages with additional inulin. Anthocyanins were extracted from elderberry fruit and combined with whey protein isolate to create 6 unique whey beverages that contained BC30 and inulin. Control group K, anthocyanin-containing group A, BC30-containing group B, BC30 and inulin-containing group C, BC30 and anthocyanin-containing group D, BC30, anthocyanin, and inulin-containing group E were determined. These beverages were stored at 4 °C for 28 days, and the determination of anthocyanin content in the beverages, determination of anthocyanin stability, microbiological, physicochemical, and sensory analyses were performed. After anthocyanin extraction, the total amount of anthocyanin was found to be 174.8 mg L^-1, and the encapsulation efficiency was 50.46%. The group B had the highest total mesophilic aerobic bacteria (TMAB) on the 28^th day of analysis. Total psychrophilic aerobic bacteria (TPAB) counts in the beverages were found to be 4.52-4.63 log10 CFU mL^-1 on the first day of analysis. The group with the lowest BC30 count on the first day of analysis of the beverage groups (B, C, D, and E) with BC30 added is group D, with 7.1 log10 CFU mL^-1. The group with the highest number of BC30 is group B with 7.83 log10 CFU mL^-1. The anthocyanin-containing groups (A, D, and E) exhibited radical scavenging activity values of 51.35 ± 19.4%, 60.21 ± 15.7%, and 60.63 ± 15.2%, respectively. Consequently, it is anticipated that the created whey beverages will provide the food sector with crucial market data.