Additional data on stability of black carrot extract-loaded liposomes during storage

Burcu Guldiken; Monika Gibis; Dilek Boyacioglu; Esra Capanoglu; Jochen Weiss

doi:10.1016/j.dib.2018.10.011

Additional data on stability of black carrot extract-loaded liposomes during storage

Burcu Guldiken, Monika Gibis, Dilek Boyacioglu, Esra Capanoglu, Jochen Weiss^*

^*Corresponding author for this work

Department of Food Engineering

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

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
Pages (from-to)	562-567
Number of pages	6
Journal	Data in Brief
Volume	21
DOIs	https://doi.org/10.1016/j.dib.2018.10.011
Publication status	Published - Dec 2018

Bibliographical note

Publisher Copyright:
© 2018 The Authors

Funding

This study was supported by a fellowship within the Doctoral Research Program of The Scientific and Technical Research Council of Turkey (TUBITAK-BIDEB 2214-A & 2211-A ). The authors wish to express their sincere appreciation to Istanbul Technical University, Scientific Research Projects (BAP) Unit.

Funders	Funder number
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu	TUBITAK-BIDEB 2214-A & 2211-A

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10.1016/j.dib.2018.10.011

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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.",

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AU - Gibis, Monika

AU - Boyacioglu, Dilek

AU - Capanoglu, Esra

AU - Weiss, Jochen

PY - 2018/12

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JO - Data in Brief

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ER -

Additional data on stability of black carrot extract-loaded liposomes during storage

Abstract

Bibliographical note

Funding

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