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

• Published in: Materials Vol. 12; no. 23; p. 4011
• Main Authors: Chen, Xi, Long, Qing, Zhu, Lei, Lu, Li-Xin, Sun, Li-Nan, Pan, Liao, Lu, Li-Jing, Yao, Wei-Rong
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 03.12.2019; MDPI
• Subjects: Acids; Antioxidants; Barrier layers; Controlled release; Diffusion coefficient; Encapsulation; Essential oils; Food; High temperature; Logistics; Morphology; Oils & fats; Oxidation; Polyethylene glycol; Polyethylene terephthalate; Polymers; Polyurethane resins; China; double-switch; nanoliposome; antioxidant; controlled release; temperature-sensitive; rosemary essential oils
• ISSN: 1996-1944; 1996-1944
• DOI: 10.3390/ma12234011

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 ( ) 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 results, the diffusion coefficient ( ) 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 s 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.