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.