Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid

Guldiken B., GIBIS M., BOYACIOGLU D., Capanoglu E., WEISS J.

FOOD & FUNCTION, vol.8, no.3, pp.1085-1093, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 8 Issue: 3
  • Publication Date: 2017
  • Doi Number: 10.1039/c6fo01385f
  • Journal Name: FOOD & FUNCTION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1085-1093
  • Istanbul Technical University Affiliated: Yes


Black carrot anthocyanins are known to be relatively stable because they contain acylated anthocyanins. The degradation of vitamin C (L-ascorbic acid) on anthocyanins is a known fact in beverage systems. In this study, the effects of various liposomal systems, including black carrot extract (0.1%, 0.2%, 0.4% w/w) and lecithin (1%, 2%, 4% w/w), on the color and degradation of anthocyanin in different ascorbic acid (0.01%, 0.025%, 0.05%, 0.1% w/w) concentrations were examined via UV/VIS spectroscopy and visual control of the color. The physical characteristics of the liposomal systems resulted in particle diameters of 41-46 nm and zeta-potentials of (-23)-(-20) mV. The encapsulation efficiencies of the liposomal systems increased up to 50% with increasing lecithin concentrations. The encapsulation of black carrot extract in liposomes enhanced the color and stability of the anthocyanins during storage. This study showed that the degradation of anthocyanins due to ascorbic acid can be reduced by liposomes in aqueous solutions.