JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.101, no.13, pp.5707-5714, 2021 (SCI-Expanded)
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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acylation, anthocyanins, ascorbic acid, black carrot, encapsulation, liposomes
Istanbul Technical University Affiliated:
BACKGROUND In the presence of ascorbic acid, the degradation of acylated (sinapic, ferulic and p-coumaric acid derivatives of cyanidin-3-xylosylglucosylgalactoside) and non-acylated anthocyanins of black carrot extract (BCE) encapsulated in liposomes was studied. BCEs (0.2% and 0.4% w/w) were encapsulated in liposomes using different lecithin concentrations (1%, 2% and 4% w/w).