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Issue 3, 2017
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Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid

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Abstract

Black carrot anthocyanins are known to be relatively stable because they contain acylated anthocyanins. The degradation of vitamin C (L-ascorbic acid) on anthocyanins is a known fact in beverage systems. In this study, the effects of various liposomal systems, including black carrot extract (0.1%, 0.2%, 0.4% w/w) and lecithin (1%, 2%, 4% w/w), on the color and degradation of anthocyanin in different ascorbic acid (0.01%, 0.025%, 0.05%, 0.1% w/w) concentrations were examined via UV/VIS spectroscopy and visual control of the color. The physical characteristics of the liposomal systems resulted in particle diameters of 41–46 nm and zeta-potentials of (−23)–(−20) mV. The encapsulation efficiencies of the liposomal systems increased up to 50% with increasing lecithin concentrations. The encapsulation of black carrot extract in liposomes enhanced the color and stability of the anthocyanins during storage. This study showed that the degradation of anthocyanins due to ascorbic acid can be reduced by liposomes in aqueous solutions.

Graphical abstract: Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid

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Publication details

The article was received on 22 Sep 2016, accepted on 29 Dec 2016 and first published on 30 Dec 2016


Article type: Paper
DOI: 10.1039/C6FO01385F
Citation: Food Funct., 2017,8, 1085-1093
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    Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid

    B. Guldiken, M. Gibis, D. Boyacioglu, E. Capanoglu and J. Weiss, Food Funct., 2017, 8, 1085
    DOI: 10.1039/C6FO01385F

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