Synergistic Stabilization of Strawberry (Fragaria × ananassa) Anthocyanins using Organic Vegan Protein Hydrolysates against Ascorbic Acid-Induced Bleaching

Strawberry anthocyanins are highly sensitive to oxidative bleaching, particularly in the presence of endogenous or added ascorbic acid. This study proposes a novel, organics-first stabilization method using vegan-sourced protein hydrolysates (Organic Pea Protein) to form ”proteo-shield” complexes. We hypothesize that these complexes will significantly reduce the degradation rate of pelargonidin-3-glucoside compared to non-complexed controls. This paper outlines the pre-experimental design, methodology, and operational definitions.