Abstract
The stability of black carrot extract-loaded liposomes (0.1% and 0.2% extract) was presented as additional data related to the research article entitled “Physical and Chemical Stability of Anthocyanin-rich Black Carrot Extract Loaded Liposomes During Storage” (Guldiken et al., 2018) [1]. This article provides further information and data on physical and chemical stability considering lower extract concentrations during storage of extract-loaded liposomes. The lower the amount of extract and higher the lecithin concentration the faster the loss of the red color is visible.
Original language | English |
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Pages (from-to) | 562-567 |
Number of pages | 6 |
Journal | Data in Brief |
Volume | 21 |
DOIs | |
Publication status | Published - Dec 2018 |
Bibliographical note
Publisher Copyright:© 2018 The Authors