Additional data on stability of black carrot extract-loaded liposomes during storage

Burcu Guldiken; Monika Gibis; Dilek Boyacioglu; Esra Capanoglu; Jochen Weiss

doi:10.1016/j.dib.2018.10.011

Additional data on stability of black carrot extract-loaded liposomes during storage

Data Brief. 2018 Oct 9:21:562-567. doi: 10.1016/j.dib.2018.10.011. eCollection 2018 Dec.

Authors

Burcu Guldiken¹, Monika Gibis², Dilek Boyacioglu¹, Esra Capanoglu¹, Jochen Weiss²

Affiliations

¹ Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
² Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.

Abstract

The stability of black carrot extract-loaded liposomes (0.1% and 0.2% extract) was presented as additional data related to the research article entitled "Physical and Chemical Stability of Anthocyanin-rich Black Carrot Extract Loaded Liposomes During Storage" (Guldiken et al., 2018) [1]. This article provides further information and data on physical and chemical stability considering lower extract concentrations during storage of extract-loaded liposomes. The lower the amount of extract and higher the lecithin concentration the faster the loss of the red color is visible.