A Double-Switch Temperature-Sensitive Controlled Release Antioxidant Film Embedded with Lyophilized Nanoliposomes Encapsulating Rosemary Essential Oils for Solid Food.

Xi Chen,Li-Nan Sun,Lei Zhu,Li-Jing Lu,Li-Xin Lu,Qing Long,Liao Pan,Wei-Rong Yao

doi:10.3390/ma12234011

Abstract

In order to match the solid food oxidation during logistics and storage process under severe high temperature, a double-switch temperature-sensitive controlled release antioxidant film embedded with lyophilized nanoliposomes encapsulating rosemary essential oils (REOs) was prepared. The double switch temperature at 35.26 and 56.98 °C was achieved by development of a temperature sensitive polyurethane (TSPU) film. With biaxially oriented polyethylene terephthalate (BOPET) as a barrier layer, the intelligent complex film was prepared via coating the TSPU embedded with lyophilized nanoliposomes encapsulating REOs on BOPET. The results indicate that the REO is well encapsulated in nanoliposomes with encapsulation efficiency (EE) of 67.3%, high stability and lasting antioxidant effect during 60 days. The incorporation of lyophilized nanoliposomes containing REOs into TSPU remains the double-switch temperature-sensitive characteristic of the prepared TSPU. In agreement with porosity and WVTR results, the diffusion coefficient (D) of the antioxidant complex film sharply increases respectively at two switching temperatures, indicating that the intelligent double-switch temperature-sensitive controlled release property is functioning. Furthermore, compared with films directly added with REO, the lower Ds of films added with lyophilized nanoliposomes encapsulating REOs provides a longer-lasting antioxidant activity. Thus, the acquired controlled release antioxidant film sensitive to temperature at 39.56 and 56.00 °C can be potentially applied for protection of solid food during distribution and storage process under severe high temperatures.

Highlights

Protecting food from deterioration and flavor altering caused by oxidation has become one of the major challenges for the food industry [1]
The aim of this paper was to prepare a double-switch temperature-sensitive controlled release antioxidant film based on temperature sensitive polyurethane (TSPU) incorporated with lyophilized nanoliposomes containing rosemary essential oils (REOs) as temperature sensitive layer, and biaxially oriented polyethylene terephthalate (BOPET) as barrier layer
With BOPET as a barrier layer, an intelligent double-switch temperature-sensitive controlled release antioxidant film was fabricated via coating the prepared TSPU embedded with lyophilized nanoliposomes encapsulating REOs on BOPET

Summary

Introduction

Protecting food from deterioration and flavor altering caused by oxidation has become one of the major challenges for the food industry [1]. Antioxidant packaging is an effective technology to delay the oxidation process by scavenging free radical and interdicting peroxide [2]. Materials 2019, 12, 4011 film with controlled release function can provide a better antioxidant effect for the ability of adjusting the release rate of antioxidant to satisfy the demand of food to be oxidized [3]. Most of the studies on controlled release antioxidant film focused only on the sustained release of antioxidant, in which the obtained films cannot stimulate the release rate of antioxidant according to the alteration of environmental conditions such as pH, temperature, and illumination [4]. It is necessary to exploit the controlled release of antioxidant films that are sensitive to environmental factors to further protect food from severe circumstances

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Conclusion