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.

中文翻译：

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儿茶素脂质体对传统培根亚硝胺和品质的影响

儿茶素（CT）的不稳定性目前在食品工业中的应用面临挑战。这项研究探讨了脂质体包裹对CT的保护作用是否可以增强CT作为抗氧化剂减少传统培根（TCB）中亚硝胺（NAs）的作用。通过在储存过程中分析挥发性化合物，颜色参数和质地，进一步表征样品，以评估儿茶素脂质体（CTL）对TCB的影响。结果表明，油炸TCB中NA的增加在很大程度上取决于储存时间。储存49天后，CTL可以比CT（15.13％）更有效地减少油炸TCB中NAs的产生（15.13％）。发现CTL（1515.25×10 ⁶面积单位（AU））中的苯酚含量高于对照（1451.73×10）中的苯酚含量⁶ AU）和CT（1391.10×10 ⁶ AU）TCB位于存储结尾处。储存49天后，抗氧化剂的添加按以下顺序增加（ p <0.05） a *值：CTL> CT>对照，平均值分别为6.54、5.09和3.92。相反，添加CTL会降低（ p <0.05）TCB的硬度。将CT封装在脂质体中可以有效减少TCB中的NA，并对其质量产生积极影响。该技术可指导脂质体在肉类工业中的潜在应用。