{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,5]],"date-time":"2026-09-05T08:41:42Z","timestamp":1788597702839,"version":"build-2803163510"},"reference-count":59,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,17]],"date-time":"2026-01-17T00:00:00Z","timestamp":1768608000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004479","name":"Natural Science Foundation of Jiangxi Province","doi-asserted-by":"publisher","award":["20232BAB205083"],"award-info":[{"award-number":["20232BAB205083"]}],"id":[{"id":"10.13039\/501100004479","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004479","name":"Natural Science Foundation of Jiangxi Province","doi-asserted-by":"publisher","award":["20252BAC250074"],"award-info":[{"award-number":["20252BAC250074"]}],"id":[{"id":"10.13039\/501100004479","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Funds of China","doi-asserted-by":"crossref","award":["32560586"],"award-info":[{"award-number":["32560586"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Youth Top Talent project of Jiangxi Science and Technology Normal University","award":["2020QNBJRC006"],"award-info":[{"award-number":["2020QNBJRC006"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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\u2019 storage at 4 \u00b0C. 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., Staphylococcus, Macrococcus, and Rothia), with the L-CGA loaded at 800 mg\/L of CGA showing optimal effectiveness. This enhanced preservation effect can be attributed to the protective and controlled release properties of the liposomes, which facilitate improved preservation outcomes for CGA. These findings demonstrate that L-CGA could be used as a promising preservative for low-salt cured fish or some similar products.<\/jats:p>","DOI":"10.3390\/foods15020345","type":"journal-article","created":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T11:35:27Z","timestamp":1768822527000},"page":"345","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage"],"prefix":"10.3390","volume":"15","author":[{"given":"Zixin","family":"Li","sequence":"first","affiliation":[{"name":"National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yin","family":"Wang","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong","family":"Jiang","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lili","family":"Chen","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meilan","family":"Yuan","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Zhao","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2429-0562","authenticated-orcid":false,"given":"Chunqing","family":"Bai","sequence":"additional","affiliation":[{"name":"National R&D Branch Center for Freshwater Fish Processing, College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 330013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113112","DOI":"10.1016\/j.foodres.2023.113112","article-title":"Fermented Fish and Fermented Fish-Based Products, an Ever-Growing Source of Microbial Diversity: A Literature Review","volume":"172","author":"Belleggia","year":"2023","journal-title":"Food Res. 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