Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract


Güldiken B. , Gibis M., Boyacioglu D., Çapanoğlu Güven E. , Weiss J.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2021 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume:
  • Publication Date: 2021
  • Doi Number: 10.1002/jsfa.11225
  • Title of Journal : JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Abstract

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).