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Black beans aqueous extract and Lactobacillus casei were coencapsulated by freeze-drying in a unique combination of biopolymers, such as inulin, chitosan, and whey protein isolate, with an encapsulation efficiency of 99.33 ± 0.13% for anthocyanins and 77.42 ± 1.34% for lactic bacteria, respectively. The structural and morphological particularities of the powder showed the presence of irregular solsiform formation, with different sizes from 62.80 to 96.83 μm. Large coacervates up to 190 μm, containing anthocyanins as smaller spherical doubled encapsulated particles, with sizes of 7.8 μm and dense masses of lactic bacterium cells, were highlighted. The powder showed a polyphenols content of 21.64 ± 0.98 mg GAE/g DW and antioxidant activity of 157.22 ± 4.13 mMol Trolox/g DW, whereas the effectiveness of microencapsulation of lactic bacteria was tested for in vitro tolerance, showing a survival rate …