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Issue 2, 2019
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Effect of catechin liposomes on the nitrosamines and quality of traditional Chinese bacon

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Abstract

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 × 106 area unit (AU)) than those in control (1451.73 × 106 AU) and CT (1391.10 × 106 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.

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

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Article information


Submitted
25 Aug 2018
Accepted
30 Dec 2018
First published
02 Jan 2019

Food Funct., 2019,10, 625-634
Article type
Paper

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

J. Wu, R. Guan, H. Huang, Z. Liu, H. Shen and Q. Xia, Food Funct., 2019, 10, 625
DOI: 10.1039/C8FO01677A

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