Fermentation-Driven Yeast Encapsulation as a Natural Strategy for Stabilizing and Delivering Mulberry Anthocyanins

(SY), DYG5 exhibited faster adsorption kinetics and a 25% higher adsorption capacity. Structural characterization (SEM, TEM, BET/DFT, and FTIR) indicated that fermentation-induced cell wall remodeling resulted in a distinct adsorption pattern. Functionally, DYG5 significantly enhanced anthocyanin stability under light, thermal, and extreme pH conditions. In simulated digestion, DYG5 FA retained over 83% of anthocyanins and maintained detectable C3G and C3R, indicating improved stability and sustained release. Overall, this study demonstrates a fermentation-integrated yeast-based strategy that offers a natural, food-grade route for enhancing anthocyanin stability and modulating its release behavior in functional food applications.