Co‐Encapsulation of Bioactive Whey Peptides and Probiotics in a Coated Alginate Matrix for the Formulation of a Value‐Added Sports Drink Based on Whey Permeate

, and hydrolyzed whey protein were co-encapsulated in an alginate (ALG) matrix and coated with whey protein isolate (WPI). The drink samples, containing either ALG or WPI-coated ALG beads, were evaluated for antioxidant activity, probiotic viability, and sensory attributes following fermentation and during a 28-day storage period. Additionally, the survival of the encapsulated probiotics under simulated gastrointestinal conditions (SGC) was assessed. The encapsulated whey protein hydrolysate significantly enhanced the antioxidant capacity of the formulated drink samples. Samples containing beads coated with WPI demonstrated a higher antioxidant capacity (15.37% ± 1.5%) after 28 days of storage compared to those with uncoated beads (7.62% ± 1.6%). Probiotics encapsulated in WPI-coated alginate beads exhibited a significantly lower viability loss during 28-day refrigerated storage, with a survival rate of 8.61 ± 0.08 log CFU/g, compared to 8.29 ± 0.08 CFU/g in uncoated beads. Furthermore, the WPI-coated beads enhanced the survival rates of probiotics under SGC, with a survival rate of 7.68 ± 0.08 log CFU/g. The sports drink, formulated with whey permeate and featuring co-encapsulated whey peptides and probiotics in WPI-coated alginate, exhibited enhanced probiotic viability and antioxidant potential. The encapsulation process effectively neutralized the bitter taste of the peptides, thereby improving the overall sensory experience of the drink. Given these health benefits, this sports drink could be considered a potential alternative to commercially available sports drinks.