Ultrasound-assisted encapsulation of ε-poly-L-lysine in chitosan and chitosan–whey protein matrices: A strategy to enhance microbial stability of Iranian ultrafiltered white brined cheese

This dataset includes the experimental results related to the encapsulation and controlled release of ε-polylysine using chitosan and whey protein nanocapsules. The data cover particle size distribution, zeta potential, encapsulation efficiency, and release profiles under different storage times at 4 °C. Additionally, antimicrobial activity against Escherichia coli in ultrafiltered white brined cheese is provided. The dataset also includes the effects of ultrasound treatment on the properties and release kinetics of nanocapsules. These data were generated as part of a doctoral dissertation project at the University of Tabriz and Tabriz University of Medical Sciences and support the findings reported in the associated manuscript submitted to Food Hydrocolloids.