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  3. Visible light-mediated degradation of benzo(a)pyrene in smoked sausages by liposome-encapsulated hydrogenated TiO₂: insights into mechanisms and pathways

Visible light-mediated degradation of benzo(a)pyrene in smoked sausages by liposome-encapsulated hydrogenated TiO₂: insights into mechanisms and pathways

  • Food Chem. 2025 Aug 11;493(Pt 3):145888. doi: 10.1016/j.foodchem.2025.145888.
Jingnan Lu 1,  Manzi Hu 1,  Xingguang Chen 1,  Ziyan Li 2,  Wen Nie 3,  Kezhou Cai 4,  Baocai Xu 1
Affiliations

Affiliations

  • 1 Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230009, China.
  • 2 Food and Nutritional Sciences, Faculty of Medicine, Macau University of Science and Technology. Electronic address: 1220006825@student.must.edu.mo.
  • 3 School of Biological and Food Engineering, Nutrition and Safety Research Laboratory of Anhui Cuisine, Chuzhou University, Chuzhou 239001, China.
  • 4 Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230009, China. Electronic address: kzcai@hfut.edu.cn.
PMID: 40816080 DOI: 10.1016/j.foodchem.2025.145888
Abstract

This study aims to explore the control and degradation of benzo(a)pyrene (B(a)P) in smoked sausages through photocatalysis. Experimental results indicate that TH@CS-LDO-Lip (Hydrogenated TiO2-coated Carbon Sphere-Layered Double Oxide-Liposome) significantly improves the light energy utilization efficiency and enhances the separation of photogenerated charge carriers. The film fabricated based on TH@CS-LDO-Lip effectively reduced B(a)P levels in smoked sausage by 67.1 %-68.7 % (P < 0.05). After 10 min of visible light irradiation, the degradation rate of B(a)P adsorbed onto the film increased to 70.4 %-81.5 % (P < 0.05). Cytotoxicity analysis revealed that treatment with B(a)P significantly reduced cell viability to 45.2 % and proliferation rate to 52.1 %. In contrast, cells treated with the B(a)P degradation solution (D-B(a)P) exhibited a viability of 96.8 % and a proliferation rate of 90.64 %. The barrier structure formed by liposomes and nanotubes effectively minimized direct contact between the catalyst and sausage, thereby providing a safe strategy for the control of B(a)P.

Keywords

B(a)P; Liposomes; Photodegradation; Visible light.

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