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^*

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Istanbul Technical University
University of Hohenheim

Araştırma sonucu: Dergiye katkı › Makale › bilirkişi

2 Atıf (Scopus)

Özet

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.

Orijinal dil	İngilizce
Sayfa (başlangıç-bitiş)	562-567
Sayfa sayısı	6
Dergi	Data in Brief
Hacim	21
DOI'lar	https://doi.org/10.1016/j.dib.2018.10.011
Yayın durumu	Yayınlandı - Ara 2018

Bibliyografik not

Publisher Copyright:
© 2018 The Authors

Finansman

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.

Finansörler	Finansör numarası
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu	TUBITAK-BIDEB 2214-A & 2211-A

Belgeye Erişim

10.1016/j.dib.2018.10.011

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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title = "Additional data on stability of black carrot extract-loaded liposomes during storage",

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.",

author = "Burcu Guldiken and Monika Gibis and Dilek Boyacioglu and Esra Capanoglu and Jochen Weiss",

note = "Publisher Copyright: {\textcopyright} 2018 The Authors",

year = "2018",

month = dec,

doi = "10.1016/j.dib.2018.10.011",

language = "English",

volume = "21",

pages = "562--567",

journal = "Data in Brief",

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TY - JOUR

T1 - Additional data on stability of black carrot extract-loaded liposomes during storage

AU - Guldiken, Burcu

AU - Gibis, Monika

AU - Boyacioglu, Dilek

AU - Capanoglu, Esra

AU - Weiss, Jochen

PY - 2018/12

Y1 - 2018/12

N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/85044977045

U2 - 10.1016/j.dib.2018.10.011

DO - 10.1016/j.dib.2018.10.011

M3 - Article

AN - SCOPUS:85044977045

SN - 2352-3409

VL - 21

SP - 562

EP - 567

JO - Data in Brief

JF - Data in Brief

ER -

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

Özet

Bibliyografik not

Finansman

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap