Dual antioxidant delivery based on liposome sustained release system: Molecular mechanisms for inhibiting lipid oxidation and benzo[a]pyrene formation in Chinese sausage

Lipid oxidation significantly deteriorates the quality of Chinese sausage during storage and is a key factor in the formation of benzo[a]pyrene (B(a)P), a carcinogen. To mitigate this, we developed a sustained-release nanomaterial (GA/Res-L) by encapsulating lipophilic resveratrol (Res) and hydrophilic gallic acid (GA) in liposomes. GA/Res-L effectively suppressed lipid hydroperoxides (LOOH) and malondialdehyde (MDA) formation, delaying browning and maintaining color. It also reduced the generation of B( a )P intermediates and secondary oxidation products. SEM analysis indicated that GA/Res-L preserved sausage texture by reducing internal voids. Antioxidant assays showed strong radical scavenging abilities. Release kinetics demonstrated that GA followed first-order kinetics, while Res followed zero-order kinetics. Density functional theory (DFT) calculations show that the binding energy of GA/Res-L is −35 kcal/mol, and the stability of GA and Res in liposomes is enhanced by π-π stacking and hydrogen bonding. This study offers a new strategy for using natural antioxidants to enhance meat product safety.