Experimental Data for Anthocyanin Microencapsulation in Double Emulsions Stabilized with Canola, Black Caraway, Wheat Bran, and Soy Proteins

The study evaluated protein isolates obtained from canola oil cake, black caraway oil cake, and wheat bran as sustainable alternatives to conventional soybean protein for stabilizing water-in-oil-in-water double emulsions containing anthocyanins.

The deposited dataset contains experimental measurements and calculations related to anthocyanin incorporation and encapsulation efficiency in double-emulsion systems. It includes anthocyanin concentration measurements, composition and mass parameters of individual emulsion phases, total emulsion mass, replicate measurements, and calculated encapsulation efficiency values. These data support comparison of the ability of different plant protein isolates to act as emulsifying and encapsulating materials for sensitive bioactive compounds.