Aim: The aim of this study was to encapsulate red pepper waste (RPW) bioactives and monitor their stability in yogurt.

Methods: RPW extract was encapsulated in whey protein using spray and freeze-drying techniques. Physicochemical characteristics of encapsulates were evaluated, and better encapsulates were used to develop functional yogurt. Retention of bioactives was followed over 21 days of storage, and sensory analyses were assessed.

Results: Freeze-dried encapsulates (FDE) showed better characteristics like water activity, moisture content, solubility, flowing and colour properties, and, therefore, incorporated in yogurt. Yogurt with FDE successfully retained carotenoids (71.43%) and caused increasing of polyphenol retention (up to 123.73%). This yogurt exhibited higher sensory and general acceptability scores compared to control sample. The fortification of yogurts had a positive influence on maintaining the initial number of lactic acid bacteria during storage.

Conclusion: Freeze drying and utilisation of pepper waste are efficient for functional food development, with improved nutritional, colour and bioactive properties.

目的：本研究的目的是封装红辣椒废料（RPW）生物活性物质并监测其在酸奶中的稳定性。

方法：采用喷雾和冷冻干燥技术将RPW提取物包裹在乳清蛋白中。评价了胶囊的理化特性，并使用更好的胶囊开发功能酸奶。保留生物活性物质21天以上，并进行感官分析。

结果：冷冻干燥的胶囊（FDE）表现出更好的特性，例如水活度，水分含量，溶解度，流动性和颜色特性，因此被掺入酸奶中。含FDE的酸奶成功地保留了类胡萝卜素（71.43％），并导致多酚保留量增加（高达123.73％）。与对照样品相比，该酸奶显示出更高的感官和总体可接受性评分。酸奶的强化对保存期间保持乳酸菌的初始数量有积极的影响。

结论：冷冻干燥和利用胡椒废料可有效开发功​​能性食品，并具有改善的营养，色泽和生物活性。