Abstract
After harvest, fruits and vegetables go through the stages of storage, transportation and sales, and how to regulate the role of preservative in different stages is an urgent problem to be solved. Herein, chitosan-stearic acid is synthesized, then interacting with trans-2-hexenal (E2H) to prepare nanoclusters. Subsequently, the temperature-sensitive liposomes were designed to encase E2H by using the special temperature-responsive open-chain phospholipids, and then combined with chitosan to obtain chitosan-based coating film for peach preservation. The thermosensitive liposomes were uniformly distributed, highly dispersed and spherical, which has excellent temperature response characteristics, and the release of active substances could be regulated in the temperature range of 10 °C-40 °C to achieve the effect of on-demand release. In addition, thermosensitive liposomes also have excellent antioxidant and antibacterial activities. Therefore, the obtained chitosan-based coating could maintain the freshness of peaches, improve the quality and extend the storage period of peaches. The edible chitosan coating and active preservative prepared in this study have potential application value in responsive intelligent active packaging.
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