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Open AccessArticle

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

by Xi Chen 1, Qing Long 1, Lei Zhu 2,*, Li-Xin Lu 1,3,*, Li-Nan Sun 1, Liao Pan 1,3, Li-Jing Lu 1,3 and Wei-Rong Yao 4
1
Department of Packaging Engineering, Jiangnan University, Wuxi 214122, China
2
China National Center for Food Safety Risk Assessment, Beijing 100022, China
3
Key Laboratory of Advanced Food Manufacturing Equipment and Technology of Jiangsu Province, Jiangnan University, Wuxi 214122, China
4
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
*
Authors to whom correspondence should be addressed.
Materials 2019, 12(23), 4011; https://doi.org/10.3390/ma12234011
Received: 3 November 2019 / Revised: 27 November 2019 / Accepted: 29 November 2019 / Published: 3 December 2019
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. View Full-Text
Keywords: temperature-sensitive; double-switch; controlled release; antioxidant; nanoliposome; rosemary essential oils temperature-sensitive; double-switch; controlled release; antioxidant; nanoliposome; rosemary essential oils
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Chen, X.; Long, Q.; Zhu, L.; Lu, L.-X.; Sun, L.-N.; Pan, L.; Lu, L.-J.; Yao, W.-R. A Double-Switch Temperature-Sensitive Controlled Release Antioxidant Film Embedded with Lyophilized Nanoliposomes Encapsulating Rosemary Essential Oils for Solid Food. Materials 2019, 12, 4011.

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