Black beans aqueous extract and Lactobacillus casei were coencapsulated by freeze-drying in a unique combination of biopolymers, such as inulin, chitosan, and whey protein isolate, with an encapsulation efficiency of 99.33 ± 0.13% for anthocyanins and 77.42 ± 1.34% for lactic bacteria, respectively. The structural and morphological particularities of the powder showed the presence of irregular solsiform formation, with different sizes from 62.80 to 96.83 μm. Large coacervates up to 190 μm, containing anthocyanins as smaller spherical doubled encapsulated particles, with sizes of 7.8 μm and dense masses of lactic bacterium cells, were highlighted. The powder showed a polyphenols content of 21.64 ± 0.98 mg GAE/g DW and antioxidant activity of 157.22 ± 4.13 mMol Trolox/g DW, whereas the effectiveness of microencapsulation of lactic bacteria was tested for in vitro tolerance, showing a survival rate higher that 98%, for both gastric and intestinal environment. The powder showed a significant antidiabetic potential, with an inhibitory effect on α-glucosidase of ~ 39% and of ~ 68% on α-amylase, respectively. The functional potential was tested by adding in different ratio in a suitable food matrix (soft cheese), whereas the resulting added-value food showed a high stability of the phytochemical and biological parameters, with a 2 log increase in the number of viable cells after 21 days of storage. In vitro digestibility results confirmed the protective effect of the encapsulants in gastric environment and a controlled release in the intestinal conditions.

黑豆水提取物和干酪乳杆菌通过冻干在生物聚合物（如菊粉，壳聚糖和乳清蛋白分离物）的独特组合中共包裹胶囊，花色苷的包封效率分别为99.33±0.13％和乳酸菌的封装效率分别为77.42±1.34％。粉末的结构和形态特征显示存在不规则的溶胶状形成，尺寸从62.80至96.83μm不等。突出显示了高达190μm的大凝聚层，其中包含花青素为较小的球形双包封颗粒，大小为7.8μm，乳酸菌细胞密度高。该粉末的多酚含量为21.64±0.98 mg GAE / g DW，抗氧化活性为157.22±4.13 mMol Trolox / g DW，而乳酸菌微囊化的有效性经体外耐受性测试，在胃和肠环境中的存活率均高于98％。该粉末显示出显着的抗糖尿病潜力，对α-葡萄糖苷酶的抑制作用分别为〜39％和〜68％。通过在合适的食物基质（软奶酪）中以不同比例添加来测试功能潜能，而所得的增值食物显示出高的植物化学和生物学参数稳定性，而之后的存活细胞数增加了2 log储存21天。体外消化结果证实了密封剂在胃环境中的保护作用以及在肠道条件下的受控释放。对α-葡萄糖苷酶的抑制作用分别为〜39％和〜68％。通过在合适的食物基质（软奶酪）中以不同比例添加来测试功能潜能，而所得的增值食物显示出高的植物化学和生物学参数稳定性，而之后的存活细胞数增加了2 log储存21天。体外消化结果证实了密封剂在胃环境中的保护作用以及在肠道条件下的受控释放。对α-葡萄糖苷酶的抑制作用分别为〜39％和〜68％。通过在合适的食物基质（软奶酪）中以不同比例添加来测试功能潜能，而所得的增值食物显示出高的植物化学和生物学参数稳定性，而之后的存活细胞数增加了2 log储存21天。体外消化结果证实了密封剂在胃环境中的保护作用以及在肠道条件下的受控释放。储存21天后，活细胞数量增加了2 log。体外消化结果证实了密封剂在胃环境中的保护作用以及在肠道条件下的受控释放。储存21天后，活细胞数量增加了2 log。体外消化结果证实了密封剂在胃环境中的保护作用以及在肠道条件下的受控释放。