@article{Wang2026, 
author = {Xiaozhi Wang and Ping Ye and Xiaoyu Xu and Yage Wang and Zi’ang Li and Weimei Kong and Haibo Luo and Mingxuan Tao and Chen Liu and Xiaoqun Zeng and Zhen Wu and Daodong Pan and Yuxing Guo},
title = {Preparation of astaxanthin-rich nanoparticulate fermented duck sausages with nitrite-reducing Lactobacillus: enhanced antioxidant capacity and reduced nitrite},
year = {2026},
journal = {Food Science of Animal Products},
volume = {4},
number = {2},
pages = {9240162},
keywords = {Lactobacillus sakei, nitrite reduction, astaxanthin nanoparticles, milk fat globule membranes, fermented duck sausages},
url = {https://www.sciopen.com/article/10.26599/FSAP.2026.9240162},
doi = {10.26599/FSAP.2026.9240162},
abstract = {Nitrite is a major hazardous substance in fermented sausages, and excessive human intake poses health risks. This study aimed to develop a low-nitrite fermented duck sausage. Lactic acid bacteria (LAB) can effectively degrade nitrite; astaxanthin exhibits excellent antioxidant and colorant properties, and nanoencapsulation technology can improve astaxanthin stability. Additionally, milk fat globule membrane-enriched whey protein powder (MFGM-WPI) is a promising food-grade encapsulation wall material. In this study, a selected strain of Lactobacillus sakei was combined with other LAB as the starter culture for duck sausage fermentation. Furthermore, gum arabic and MFGM-WPI were used as raw materials to prepare a novel astaxanthin nanoparticle additive, which aimed to improve the color of the sausage and endow it with antioxidant effects. The results showed that the fermented duck sausages added with astaxanthin-rich nanoparticles and composite LAB exhibited superior color stability and textural properties, characterized by a reddish hue, reduced nitrite content, and enhanced astaxanthin levels. Among all tested fermented duck sausage groups (including the natural fermentation group, single LAB fermentation group, and free astaxanthin-added group), the specific group (astaxanthin-rich nanoparticles + composite LAB) exhibited the highest 1,1-diphenyl-2-picrylhydrazyl radical and hydroxyl radical scavenging activities, alongside the lowest peroxide value. In conclusion, the combination of composite LAB strains and astaxanthin nanoparticles represents a potentially effective strategy for reducing nitrite content and enhancing the antioxidant capacity of fermented duck sausages.}
}