The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage.

Zixin Li, Yin Wang, Yong Jiang, Lili Chen, Meilan Yuan, Li Zhao, Chunqing Bai

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Zixin LiNational R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China.

Yin WangNational R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China.

Yong JiangNational R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China.

Lili ChenNational R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China.

Meilan YuanNational R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China.

Li ZhaoNational R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China.

Chunqing BaiNational R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China.ORCID 0000-0002-2429-0562

Funding

National Natural Science Funds of China 32560586Natural Science Foundation of Jiangxi Province 20232BAB205083Natural Science Foundation of Jiangxi Province 20252BAC250074Youth Top Talent project of Jiangxi Science and Technology Normal University 2020QNBJRC006

6 · The paper itself

Abstract

Low-salt cured fish is prone to deterioration due to lipid oxidation and microbial proliferation during refrigeration. Chlorogenic acid (CGA), with excellent antioxidant and antimicrobial activity, is a promising candidate for the preservation of cured fish. However, its instability in the presence of environmental factors significantly confines its direct application. In this research, CGA was encapsulated in liposomes and utilized as a dip-coating for cured fish. The effects of varying concentrations of CGA-loaded liposomes (L-CGA) coating on the physicochemical quality and microbial diversity of cured fish were rigorously compared to those treated with CGA solutions, blank liposomes, and distilled water throughout 32 days' storage at 4 °C. The results showed that L-CGA exhibited a higher lipid oxidation-inhibiting capacity (generation of hydroperoxides and their secondary oxidation products) than the corresponding free CGA at fixed concentrations. Furthermore, the liposomal formulation showed significantly enhanced inhibitory activity against dominant spoilage-associated bacterial genera (e.g.,

Indexed as

chlorogenic acidlipid oxidationliposomesmicrobial inhibitionrefrigerated storage

Identifiers

PMID41596943

DOI10.3390/foods15020345

PMCPMC12840529

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.