Preparation of modified chitosan-based nano-TiO2-nisin composite packaging film and preservation mechanism applied to chilled pork

Ruonan Yan; Mingxue Liu; Xiaoqun Zeng; Qiwei Du; Zhen Wu; Yuxing Guo; Maolin Tu; Daodong Pan

doi:10.1016/j.ijbiomac.2024.131873

Preparation of modified chitosan-based nano-TiO₂-nisin composite packaging film and preservation mechanism applied to chilled pork

Int J Biol Macromol. 2024 Apr 25;269(Pt 1):131873. doi: 10.1016/j.ijbiomac.2024.131873. Online ahead of print.

Authors

Ruonan Yan¹, Mingxue Liu¹, Xiaoqun Zeng², Qiwei Du¹, Zhen Wu¹, Yuxing Guo³, Maolin Tu¹, Daodong Pan¹

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China.
² State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Plant Virology, Ningbo University, Ningbo, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, China; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China. Electronic address: zengxiaoqun@nbu.edu.cn.
³ School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China.

PMID: 38677699
DOI: 10.1016/j.ijbiomac.2024.131873

Abstract

Here, we developed a nano-TiO₂-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-TiO₂-nisin-modified chitosan film (including 0.7 g/L nano-TiO₂, irradiated with ultraviolet light for 40 min, and dried for 6 h) followed by modified atmosphere packaging (50% CO₂ + 50% N₂) increased from 7 to 20 days at 4 °C. Both nano-TiO₂ and nisin enhanced the mechanical strength of the chitosan film, and nisin promoted nano-TiO₂ dispersion and compatibility in chitosan. Treatment with 0.4 g/L nano-TiO₂ for 60 min considerably inhibited spoilage bacteria, particularly Acinetobacter johnnii XBB1 (A. johnnii XBB1). As nano-TiO₂ concentration and photocatalytic time increased, K⁺, Ca²⁺, and Mg²⁺ leakage in A. johnnii XBB1 increased but Na⁺/K⁺-ATPase and Ca²⁺/Mg²⁺-ATPase activities decreased. In A. johnnii XBB1, TiO₂ significantly downregulated the expression of putrefaction-related genes such as cysM and inhibited cell self-regulation and membrane wall system repair. Therefore, our nano-TiO₂-nisin-modified chitosan film could extend the shelf life without the addition of any chemical preservatives, demonstrating great potential for application in food preservation.

Keywords: Active composite film; Chilled pork preservation; Modified chitosan.