Preparation and Characterization of Multilayered Microcapsules of Lacticaseibacillus rhamnosus Encapsulated With Sodium Alginate, Jujube Mucilage, and Whey Protein Isolate in Goat Milk Dessert

ABSTRACT This research aimed to investigate the ability of a two‐layer extrusion encapsulation technique to protect Lacticaseibacillus rhamnosus (LR) during simulated gastrointestinal conditions (SGC) and heat stress. The microcapsules were made with alginate as the first layer, whereas the second layer consisted of jujube mucilage and whey protein isolate (WPI). The encapsulation efficiency (EE%), microstructure, and survival rate (SR%) under heat stress were assessed to determine the best formulation for addition to a goat milk dessert (GMD). The number of LRs during storage, microstructure, acidity, and texture were evaluated during storage. The microencapsulated LR (MLR) received the highest EE% rating. It contained JM and WPI at a ratio of 6:4 (94.16%) (JW3). JW3 had the best SR (69.14%) after 15 min of heat stress. The GMD containing MLR‐JW3 (GMD‐MLR‐JW3) demonstrated a superior SR in terms of storage (75.48%) and SGC (70.98%) than did the GMD containing free LR (GMD‐FLR). The incorporation of MLR‐JW3 led to increases in acidity (20.98°D), hardness (47.25 ± 1.25 g), cohesiveness (0.51 ± 0.02), gumminess (24.15 ± 0.35 g), and chewiness (1.4 ± 0.04 mJ), but adhesiveness and springiness were nearly constant among the GMD samples. Scanning electron microscopy demonstrated that the addition of beads led to a decrease in the quantity of pores and casein aggregates, culminating in a denser microstructure within the GMD‐MLR. This research highlights the effective implementation of a dual‐layer microencapsulation system aimed at improving LR survival and functionality in GMDs, thereby providing enhanced probiotic stability and texture for the advancement of functional food development.