Determination of the effect of astaxanthin on the physicochemical, structural, pharmacokinetic, and antioxidant properties of the polysaccharide/gelatin carriers.

The dataset contains the results of research on the properties of films (hydrogels) obtained from a mixture of polysaccharides with emulsion-stabilizing effects (carboxymethyl cellulose (CMC), gum Arabic (GAR), octenyl succinic anhydride (OSA) starch, and water-soluble soy polysaccharides (WSSP)) and gelatin (GEL) supplemented with increasing concentrations (0, 0.25, 0.5, and 1% w/w) of astaxanthin. 

The characteristics of the obtained films included the determination of physicochemical (water content, pH, solubility, determination of surface hydrophobicity, swelling), optical properties (color stability, light transmission, transparency), structural properties (microscopy, Fourier transform infrared spectroscopy), barrier properties (water vapor permeability ), mechanical (puncture resistance, tensile strength, elongation at break, elastic modulus), pharmacokinetic (modeling of release kinetics) and antioxidants properties.

The study aimed to assess the functional properties of edible films based on polysaccharides (CMC, GAR, OSA, WSSP) and GEL (75/25 ratio) incorporated with water-soluble AstaSana astaxanthin (AST) in the amount of 0.25; 0.5; 1%.