Lecithin antimicrobials

If the solution has insufficient neutralizing capacity, the concentration of polysorbate 80 or lecithin may be increased. Alternatively, according to the type of antimicrobial agent, the neutralizers listed in Table 1 should be added. 

D-limonene Palm oil and soy lecithin Molecular inclusion/conjugation Emulsification via hot high pressure homogenization Antimicrobial activity in foods [42]... 

Nanoliposomes compared to liposomes provide more surface area and have the potential to increase solubility, enhance bioavailability, and improve controlled release. The principal constituents of nanoliposomes are phospholipids for example, soya, rapeseed, and marine lecithin used by Zhang et al. (2012b). Jimenez et al. (2014) incorporated antimicrobial volatile compounds (orange EO and limonene) into soy and rapeseed nanoliposomes. These were then added to starch sodium caseinate film, forming dispersions. The antimicrobial activity of these films was not observed probably due to the encapsulation, which made difficult their release from the matrix (Jimenez et al., 2014). 

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