Advances in the application of functional nanomaterial and cold plasma for the fresh‐keeping active packaging of meat

The most recent advancements in food science and technology include cold sterilization of food and fresh‐keeping packaging. Active packaging technology has received much interest due to the photocatalytic activity (PCA) of functional nanoparticles, including titanium dioxide (TiO(2)) and ferric oxide (Fe(2)O(3)). However, there are still significant concerns about the toxicity and safety of these functional nanoparticles. This review emphasizes the bacteriostatic and fresh‐keeping properties of functional nanoparticles as well as their packaging strategies using the ultraviolet photo‐catalysis effect. High‐voltage electric field cold plasma (HVEF‐CP) is the most innovative method of cold‐sterilizing food. HVEF‐CP sterilizes by producing photoelectrons, ions, and active free radicals on food media, which come into contact with the bacteria's surface and destroy their cells. Next, this review also assesses the photocatalytic activity and bacteriostasis kinetics of nanosized TiO(2) and Fe(2)O(3) in poultry, beef, and lamb. In addition, this review also emphasizes the importance of exploiting the complex interaction processes between TiO(2) and Fe(2)O(3), along with dietary components and their utilization in the fresh meat industry.