Pitaya ( Hylocereus spp.) is rich in polyphenols and saccharides with health benefits, such as antioxidant and anti-inflammatory activities, and varieties can be divided into red pitaya and white pitaya based on the color of the fruit flesh. Lactic acid bacteria (LAB) as probiotics are 'live microorganisms' on the benefits for host by improving the balance of intestinal microbial flora, and have been confirmed to have the beneficial health effects including inhibition of intestinal pathogens, modulation of the immunity system, reduction of cholesterol, and prevention of cancer. The aim of this study was to investigate the high-efficiency green extraction of bioactive compounds from whole fruit of pitaya by ultrasound (US), and effects of nutrient from aqueous extract of pitaya and US on the encapsulation of LAB. The lactic acid bacteria used in this study was Lactiplantibacillus plantarum FEL112, which was isolated in our laboratory. Different types of cell suspension of L. plantarum FEL112 with carboxymethyl cellulose (CMC), inulin, or aqueous extract of pitaya were used in the encapsulation of bacteria with capsules prepared from sodium alginate concentrations using excess calcium chloride by the extrusion method. The effects of various US durations, sodium alginate concentrations, and cell suspension liquids on the growth and β-glucosidase activity of encapsulated L. plantarum FEL112 were explored. The main saccharides in aqueous extract of pitaya were fructose and glucose, and the fructose contents in the aqueous extract of pitaya were between 0.2 - 0.3 g/g-extract. Furthermore, the glucose content is higher than the fructose content in aqueous extract of red pitaya or white pitaya, showing that saccharides are present in aqueous extract of pitaya to provide the carbon source for L. plantarum FEL112. For polyphenols, the content of chlorogenic acid was higher in the aqueous extract of white pitaya, being 7 times of that in the aqueous extract of red pitaya. The viable cell counts of the encapsulated bacteria by using inulin were 1.05 times higher than that by using CMC; however, the viable cell counts of the encapsulated bacteria by using CMC and aqueous extract of pitaya were 1.02 times higher than that by using only CMC, showing that aqueous extract of pitaya could promote the growth of L. plantarum FEL112 in the encapsulated state. For the bile salt tolerance, the survival for encapsulated bacteria by using CMC were higher than that using inulin in the simulated bile condition at longer time; however, regardless of whether aqueous extracts of pitaya were added, there was no significant difference in the survival for encapsulated bacteria with CMC. Besides, using CMC with aqueous extract of pitaya could greatly improve the survival for encapsulated bacteria under the simulated gastric juice condition. It could be concluded that the aqueous extract of pitaya was able to effectively enhance the stability of LAB under encapsulation as well as the added-values of pitaya in the development of health foods.