Phycoerythrin nanoemulsion-enriched probiotic sausage: enhancing Bacillus coagulans viability via Aliinostoc sp. 2 exopolysaccharides

cfu/g). Physicochemical (pH, water activity, moisture, protein), microbial, color, lipid oxidation (TBA, peroxide value), antioxidant (DPPH, ABTS), and sensory analyses were performed on raw and cooked samples. Moisture content in cooked sausages was highest in the 1% nanoemulsion + B. coagulans treatment and lowest in the control, while protein content remained similar across treatments. Probiotic survival at the end of storage increased by approximately 18-22% in sausages with nanoemulsion + B. coagulans compared to B. coagulans alone. Total microbial counts (non-lactic bacteria), mold/yeast, psychrotrophic aerobic bacteria, and Staphylococcus aureus were significantly reduced in the combined treatment, and all samples remained free of coliforms, E. coli, and Salmonella. Color stability (L*, a*, ΔE) was better maintained in the nanoemulsion + B. coagulans treatment, while TBA and peroxide values indicated slower lipid oxidation. Antioxidant activity measured by DPPH and ABTS assays was highest in this treatment. Sensory scores for aroma, flavor, color, texture, and overall acceptability declined over 30 days in all samples but remained significantly higher in sausages with B. coagulans and nanoemulsion. Incorporation of 1% phycoerythrin nanoemulsion based on total batter weight, together with microencapsulated B. coagulans, enhanced probiotic viability, antioxidant capacity, color stability, and sensory quality, without making absolute claims regarding safety. These findings suggest a promising approach for developing functional meat products with improved shelf-life, nutritional quality, and consumer acceptability.