Formation and characterization of spray dried coated and uncoated liposomes with encapsulated black carrot extract

Güldiken B. , Linke A., Çapanoğlu Güven E. , Boyacioglu D., Kohlus R., Weiss J., ...More

JOURNAL OF FOOD ENGINEERING, vol.246, pp.42-50, 2019 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 246
  • Publication Date: 2019
  • Doi Number: 10.1016/j.jfoodeng.2018.10.025
  • Page Numbers: pp.42-50


The degradation of black carrot anthocyanins (BCE) under stress conditions as under the effect of a spray drying process was evaluated in different encapsulation systems (extract, chitosan-coated and uncoated liposomes and chitosan-extract-mixture). The encapsulation efficiencies of liposomes prepared by high-pressure homogenization containing 2% lecithin with 0.1%, 0.2%, and 0.4% extract were found as 86.6% +/- 16.1%, 82.2% +/- 9.7%, and 46.9% +/- 6.3%, respectively. The extract-loaded liposomes (0.2% extract) were chosen for liposomes considering further dilutions. The chitosan-coated liposomes were generated with 0.1% chitosan according to their particle size (82.7 +/- 1.5 nm) and zeta potential of 51.4 +/- 0.6 mV. All samples were found to be physically stable after the spray drying process. In addition, SEM images of the liposomal powder particles showed a uniformly wrinkled surface that would indicate stability of liposomal systems against spray drying. However, the liposomal samples showed lower stability compared to the BCE and BCE-chitosan mixtures according to the biochemical analysis of the reconstituted powders.