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.

本数据集涵盖采用壳聚糖（chitosan）与乳清蛋白（whey protein）制备的纳米胶囊（nanocapsules）对ε-聚赖氨酸（ε-polylysine）进行包封并实现控释的相关实验结果。数据包含4℃下不同贮藏时长的粒径分布、Zeta电位（zeta potential）、包封率（encapsulation efficiency）以及释放曲线。此外，数据集还提供了超滤白盐水奶酪中针对大肠杆菌（Escherichia coli）的抗菌活性数据，以及超声处理（ultrasound treatment）对纳米胶囊性能与释放动力学（release kinetics）的影响相关数据。本数据集的数据由大不里士大学（University of Tabriz）与大不里士医科大学（Tabriz University of Medical Sciences）的博士学位论文项目生成，可用于支撑已投稿至《食品胶体》（Food Hydrocolloids）的关联稿件中所报道的研究发现。