Preparation of modified chitosan-based nano-TiO-nisin composite packaging film and preservation mechanism applied to chilled pork.

Here, we developed a nano-TiO-nisin-modified chitosan composite packaging film and investigated its properties and antibacterial activity, as well as its effect on chilled pork preservation time. The results indicated that the preservation time of chilled pork coated with a nano-TiO-nisin-modified chitosan film (including 0.7 g/L nano-TiO, irradiated with ultraviolet light for 40 min, and dried for 6 h) followed by modified atmosphere packaging (50% CO + 50% N) increased from 7 to 20 days at 4 °C. Both nano-TiO and nisin enhanced the mechanical strength of the chitosan film, and nisin promoted nano-TiO dispersion and compatibility in chitosan. Treatment with 0.4 g/L nano-TiO for 60 min considerably inhibited spoilage bacteria, particularly Acinetobacter johnnii XBB1 (A. johnnii XBB1). As nano-TiO concentration and photocatalytic time increased, K, Ca, and Mg leakage in A. johnnii XBB1 increased but Na/K-ATPase and Ca/Mg-ATPase activities decreased. In A. johnnii XBB1, TiO significantly downregulated the expression of putrefaction-related genes such as cysM and inhibited cell self-regulation and membrane wall system repair. Therefore, our nano-TiO-nisin-modified chitosan film could extend the shelf life without the addition of any chemical preservatives, demonstrating great potential for application in food preservation.