Red cabbage anthocyanin-rich natural colorant: Optimization of ultrasound-assisted extraction, microencapsulation, bioaccessibility, and functional yogurt development

: 51.51 µg/mL) indicated potent bioactivity. Cytotoxicity testing on HEK-293 cells showed > 90 % viability, confirming safety. Yogurt fortified with 3 % encapsulated powder received high sensory scores (8.30 ± 0.86), especially for color and taste. These findings validate the integrated UAE and encapsulation approach as a scalable method to stabilize red cabbage anthocyanins for functional food applications.