 The study examined two plant-based emulsifiers, soybean lecithin and p-protein isolate, for their ability to encapsulate an antimicrobial molecule, transcinamaldehyde, Tc. The results showed that both emulsifiers were able to encapsulate Tc successfully, but the p-protein isolate was more effective than soybean lecithin. Additionally, the p-protein isolate produced smaller particles than those made by soybean lecithin, which may have contributed to its higher encapsulation efficiency. Furthermore, the p-protein isolate was found to be more stable under heat and humidity conditions than soybean lecithin, suggesting it could be used as a natural preservative in food products. This article was authored by Fatemay Bagi, Sami Naimai, Emily Dumas, and others.