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 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 246
  • Publication Date: 2019
  • Doi Number: 10.1016/j.jfoodeng.2018.10.025
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.42-50

Abstract

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.