Pickering emulsion stabilized by soy lecithin-derived lipid nanoparticles to amplify the antimicrobial and anti-inflammatory functions of rose essential oil

Addressing the growing consumer demand for natural ingredients, this study introduces a novel strategy to enhance the functionality of essential oils in food systems. Rose essential oil (REO), valued for its antimicrobial activities, faces limitations due to instability and poor bioavailability. We report a soy lecithin-derived lipid nanoparticles (SL-LNPs)-stabilized Pickering emulsion, employing it for REO delivery. SL-LNPs, synthesized via a facile method, exhibit optimal interfacial properties (θ ≈ 86°) enabling the formation of stable, submicron oil-in-water (O/W) emulsions. Encapsulation within the Pickering emulsion significantly improves the stability and antioxidant capacity of REO. This system demonstrates a marked increase in the antibacterial properties of REO against representative Gram-positive ( Staphylococcus aureus ( S. aureus ) and Methicillin-resistant Staphylococcus aureus (MRSA)) and Gram-negative ( Escherichia coli ( E. coli )) bacterial strains. In vitro experiments show that compared with REO emulsion, SL-LNPs Pickering emulsion has excellent biocompatibility and enhanced REO bioavailability. These findings establish SL-LNPs as promising and multifunctional Pickering emulsion stabilizers, facilitating next-generation delivery systems for sustainable food preservation and health-promoting functional foods.