Experimental Data for Potato Protein–Polysaccharide Coacervates for Anthocyanin Stabilization and Delivery

This dataset contains experimental data supporting the study “Polysaccharide-potato protein coacervates for enhanced anthocyanin bioavailability and stability”. The study investigated potato protein isolate combined with different polysaccharides as a coacervation-based system for the encapsulation and stabilization of anthocyanins derived from black carrot concentrate. The dataset contains experimental measurements related to protein solubility and antioxidant activity of the investigated systems. The polysaccharides evaluated in the study included inulin, gum Arabic, guar gum, pectin, and soluble fiber. Experimental data include raw spectrophotometric measurements, replicate values, calculated parameters, means, and standard deviations. The deposited data support characterization of the pH-dependent behavior of potato protein and evaluation of the functional and antioxidant properties of protein–polysaccharide systems developed for anthocyanin delivery. To jest zgodne z zakresem pracy: PPI łączono z inuliną, gumą arabską, gumą guar, pektyną i błonnikiem rozpuszczalnym, a uzyskane układy porównywano m.in. pod kątem stabilizacji i biodostępności antocyjanów.