Bacillus coagulans and inulin added whey beverages using encapsulated elderberry (sambucus nigra) anthocyannins

The fruit known as elderberry (Sambucus nigra) is not only extensively available in Europe but is also popular in North Africa, Scandinavia, and the United Kingdom. Due to the high concentrations of polyphenols and anthocyanins in its composition, it has beneficial effects on health. It has the highest concentration of the anthocyanins' cyanidin-3-glucoside and cyanidin-3-sambubioside compounds. An important obstacle to the use of anthocyanins in the food business is their volatility. According to studies, the interaction between whey protein and anthocyanins can enhance the anthocyanins' color, stability, and antioxidant power. The aim of this study is to examine the use of encapsulating elderberry fruit anthocyanins with whey protein isolates in B. coagulans (BC30) and whey beverages with additional inulin. In order to achieve this, 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 the anthocyanin content in the beverages, determination of anthocyanin instability, microbiological, physico-chemical and sensory analyzes were performed. Analyses of the generated drinks' microbiological, physico-chemical, sensory, and anthocyanin stability as well as their anthocyanin content were performed. The total amount of anthocyanin was found to be 174,796 mg/L after anthocyanin extraction, and the encapsulation efficiency was 50.46%. The TMAB numbers for groups B and C have steadily reached since the 14th day of storage. The group B had the most TMAB on the 28th day of analysis. The TPAB counts of their beverages were discovered to be 4.52-4.63 log10 cfu/mL on the first day of analysis. The group with the lowest BC30 count on the 1st day of analysis of the beverage groups (B, C, D, and E) with BC30 added is group D with 7.1 log10 cfu/mL. The group with the highest number of BC30 is group B with 7.83 log10 cfu/mL. The anthocyanin-containing groups (A, D, and E) had radical scavenging activity values of 51.35±19.4%, 60.21±15.7%, and 60.63±15.2%, respectively. The E group (8.2±1.3 and 7.4±1.5) on the first and 14th days, and the A group (8.2±0.4) on the 21st day received the highest scores in the sensory evaluation. As a result, it is anticipated that the created whey beverages would give the food sector crucial literature data.