The characterization of antimicrobial nanocomposites based on chitosan, cinnamon essential oil, and TiO for fruits preservation.

The freshness and safety of fruits have always been crucial issues in the development of the industry. However, the existing fresh-keeping methods have limited effect, meanwhile, the preservation mechanism of different materials. In this study, Cinnamon essential oil (CEO), TiO and chitosan (CS) were compounded to prepare safe and renewable nanocomposites (CS-T-C) for fruit preservation. The results showed that CEO mainly destroyed the bacterial cell wall through penetration, while TiO is through destruction. The strawberry coated with CS-T-C showed better hardness, lower weight loss and mildew rate, and the shelf-life at 20℃ was extended for four days compared with the control. And all four nanocomposites were not cytotoxic. In summary, nanocomposites can deal with many problems through different mechanisms to maximize the fresh-keeping effect, and the nanocomposites developed in this work might be a good choice for fruit preservation.