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Effect of catechin liposomes on the nitrosamines and quality of traditional Chinese bacon

文献类型： 外文期刊

作者： Wu, Jieyu 1 ; Guan, Rongfa 1 ; Huang, Haizhi 1 ; Liu, Zhenfeng 2 ; Shen, Haitao 3 ; Xia, Qile 4 ;

作者机构： 1.China Jiliang Univ, Zhejiang Prov Key Lab Biometrol & Inspect & Quara, Hangzhou 310018, Zhejiang, Peoples R China

2.Chiatai Qingchunbao Pharmaceut Co LTD, 551 Xixi Rd, Hangzhou 310023, Zhejiang, Peoples R China

3.Zhejiang Prov Ctr Dis Control & Prevent, 3399 Binsheng Rd, Hangzhou 310051, Zhejiang, Peoples R China

4.Zhejiang Acad Agr Sci, Inst Food Sci, 298 Desheng Rd, Hangzhou 310021, Zhejiang, Peoples R China

期刊名称：FOOD & FUNCTION （ 影响因子：5.396； 五年影响因子：5.534 ）

ISSN： 2042-6496

年卷期： 2019 年 10 卷 2 期

页码：

收录情况： SCI

摘要： The instability of catechins (CT) is currently a challenge for their application in the food industry. This study explored whether or not the protective effects of liposome encapsulation on CT could enhance the role of CT as antioxidants in reducing nitrosamines (NAs) in traditional Chinese bacon (TCB). The samples were further characterized by the analysis of volatile compounds, color parameters, and texture profile during storage to assess the effects of catechin liposomes (CTL) on TCB. Results showed that the increase in NAs in fried TCB was strongly dependent on the storage time. CTL could reduce the production of NAs in fried TCB (40.45%) more strongly than CT (15.13%) after 49 days of storage. Higher phenol contents were found in CTL (1515.25 x 10(6) area unit (AU)) than those in control (1451.73 x 10(6) AU) and CT (1391.10 x 10(6) AU) TCB at the end of storage. The addition of antioxidants increased (p < 0.05) a* values in the following order: CTL > CT > control with mean values of 6.54, 5.09, and 3.92, respectively, after 49-day storage. Conversely, the addition of CTL decreased (p < 0.05) the hardness of TCB. Encapsulating CT in the liposomes can effectively reduce the NAs in TCB and positively affect its quality. This technique may guide the potential application of liposomes in the meat industry.

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