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 fresh-keeping packaging. Active packaging has received much interest due to the photocatalytic activity (PCA) functional nanoparticles, including titanium dioxide (TiO2) ferric oxide (Fe2O3). However, there are still significant concerns about toxicity safety these nanoparticles. This review emphasizes bacteriostatic properties nanoparticles as well their strategies using ultraviolet photo-catalysis effect. High-voltage electric field plasma (HVEF-CP) is innovative method cold-sterilizing food. HVEF-CP sterilizes by producing photoelectrons, ions, active free radicals on media, which come into contact with bacteria's surface destroy cells. Next, this also assesses bacteriostasis kinetics nanosized TiO2 Fe2O3 poultry, beef, lamb. In addition, importance exploiting complex interaction processes between Fe2O3, along dietary components utilization fresh meat industry.