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

Burcu Guldiken, Monika Gibis + Show 3 more

Open Access

https://doi.org/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.

Highlights

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]
Black carrot extract solutions were prepared by dissolving the liposomes in an acetate buffer as three independent replicates for each sample (0.1% and 0.2% w/w) Analysis of extract concentration, total phenolic content, total antioxidant capacity Istanbul Technical University Data are available within this article Guldiken, B., et al, Physical and Chemical Stability of Anthocyanin-rich Black Carrot Extract Loaded Liposomes During Storage
The data can be used to show the biochemical stability of 0.1% and 0.2% black carrot extract-loaded liposomes

Summary

Data Article

Additional data on stability of black carrot extract-loaded liposomes during storage. Burcu Guldiken a, Monika Gibis b, Dilek Boyacioglu a, Esra Capanoglu a, Jochen Weiss b,n a Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey b Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany article info. 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.

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