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Updated: Feb 3, 2026

Evaluation of the Storage Stability of Extracellular Vesicles
Published on: May 22, 2019
Additional data on stability of black carrot extract-loaded liposomes during storage
Burcu Guldiken1, Monika Gibis2, Dilek Boyacioglu1
1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
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.
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