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Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid.
Food Funct. 2017 Mar 22; 8(3):1085-1093.FF

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.

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Authors+Show Affiliations

Guldiken B
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
Gibis M
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. j.weiss@uni-hohenheim.de.
Boyacioglu D
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
Capanoglu E
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
Weiss J
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. j.weiss@uni-hohenheim.de.

MeSH

AnthocyaninsAscorbic AcidDaucus carotaDrug CompoundingDrug StabilityLiposomesPlant Extracts

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

28154868

Citation

Guldiken, Burcu, et al. "Impact of Liposomal Encapsulation On Degradation of Anthocyanins of Black Carrot Extract By Adding Ascorbic Acid." Food & Function, vol. 8, no. 3, 2017, pp. 1085-1093.
Guldiken B, Gibis M, Boyacioglu D, et al. Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid. Food Funct. 2017;8(3):1085-1093.
Guldiken, B., Gibis, M., Boyacioglu, D., Capanoglu, E., & Weiss, J. (2017). Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid. Food & Function, 8(3), 1085-1093. https://doi.org/10.1039/c6fo01385f
Guldiken B, et al. Impact of Liposomal Encapsulation On Degradation of Anthocyanins of Black Carrot Extract By Adding Ascorbic Acid. Food Funct. 2017 Mar 22;8(3):1085-1093. PubMed PMID: 28154868.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid. AU - Guldiken,Burcu, AU - Gibis,Monika, AU - Boyacioglu,Dilek, AU - Capanoglu,Esra, AU - Weiss,Jochen, PY - 2017/2/6/pubmed PY - 2017/7/14/medline PY - 2017/2/4/entrez SP - 1085 EP - 1093 JF - Food & function JO - Food Funct VL - 8 IS - 3 N2 - 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. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/28154868/Impact_of_liposomal_encapsulation_on_degradation_of_anthocyanins_of_black_carrot_extract_by_adding_ascorbic_acid_ DB - PRIME DP - Unbound Medicine ER -