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

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

43 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)1085-1093
Number of pages9
JournalFood and Function
Volume8
Issue number3
DOIs
Publication statusPublished - Mar 2017

Bibliographical note

Publisher Copyright:
© The Royal Society of Chemistry.

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