Soy lecithin nanoliposomes encapsulating Echinacea purpurea extract: Characterization and application as a natural antimicrobial for chicken meat preservation

2026-08-06

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Feyza Tosya *

Sibel Bölek *

Gökhan Terzioğlu *

Özlem Türksoy Terzioğlu *

DOI：10.1016/j.foodchem.2026.150626

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Abstract

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• First report of nanoliposomal Echinacea purpurea for food preservation. ∼ 99% encapsulation achieved using food-grade soy lecithin nanoliposomes. Liposomes preserved phenolics and enabled sustained bioactive release. Strong inhibition of S. aureus and delayed E. coli growth in food matrix. Clean-label nanocarrier improved oxidative and microbiological stability.

Keywords:

Echinacea purpurea

Nanoliposome

Soy lecithin

Protein oxidation protection

Sustained release behavior

Antimicrobial activity

Soy lecithin nanoliposomes encapsulating Echinacea purpurea extract: Characterization and application as a natural antimicrobial for chicken meat preservation

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