Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate

Sour cherries skins anthocyanins extract was encapsulated in whey proteins isolate, with an encapsulation efficiency of 70.30 ± 2.20%. The powder showed a satisfactory content in polyphenols, of which anthocyanins of 31.95 ± 0.65 mg CGE/100 g DW and flavonoids of 3.58 ± 0.73 mg CE/100 g DW. Confocal laser scanning microscopy showed 1–3 μm microparticles clustering into large coacervates ranging in size between 30 and 50 μm. The in vitro digestibility results suggested that whey proteins protected the anthocyanins from the gastric digestion, their release being facilitated into the intestine. The powder also stimulated the growth of Lactobacillus casei 431®. After 21 days of storage, the number of viable cells in the control decreased with almost 78%, in comparison with the enriched fermented milk, where a reduction with only 26% of viable cells was observed. Both the extract and the powder displayed a significant antioxidant activity, supporting the potential of using them as functional ingredients in food or nutraceuticals.