Fate of Nano-Phytosomes Containing Bioactive Compounds of Echinacea Extract in an Acidic Food Beverage

Abstract Chicoric acid (CA) and chlorogenic acid (CGA) existing in the Echinacea plant have antioxidant activity but possess low stability and bioavailability. This study aims to improve oral bioavailability by formulating Echinacea extract (EE) phytosome developed for oral consumption. Echinacea extract phospholipid phytosome (EPLP) was optimized by applying a simple centroid mixture design with particle size, encapsulation yield, and the release of bioactive compounds in the simulated digestion media as response factors. Optimized EPLP was then added to an acidic food beverage and evaluated for stability, antioxidant activity, sensory properties, and in vitro release. Complexation of EE with phospholipids increased the stability and antioxidant activity of its bioactive compounds in the acidic food beverage for up to 30 days of storage. Furthermore, formulation as EPLP resulted in mask the poor taste of EE. The results indicate the potential of nanophytosomes to improve oral bioavailability of EE by increase the stability of its bioactive compounds in the acidic food beverage.