Advances in biomaterial-derived edible nanoparticles for the preservation of fresh meat

Fresh meat is highly susceptible to microbial contamination and oxidative degradation, compromising both its safety and quality during storage. Novel food packaging technologies are needed to extend its shelf life. Nanotechnology has shown strong potential for the development of antibacterial and environmentally friendly food packaging. Nevertheless, potential nanoparticle toxicity presents significant concerns necessitating the investigation of edible biomaterials for safe, non-toxic fresh meat preservation. This paper reviews recent advances over the past 5 years in the field of safe and non-toxic nanoparticles derived from edible biomaterials. It summarizes preparation methods, characteristics, and applications for synthesizing edible nanoparticles and discusses the synergistic effects and advantages of combining these materials. It elucidates mechanisms - such as antimicrobial, antioxidant, and physical barriers - by which edible nanoparticles significantly prolong the shelf life of fresh meat products. The paper also summarizes two methodologies for integrating edible nanoparticles into fresh meat preservation, detailing their advantages and disadvantages. Edible nanoparticles derived from biomaterials have the potential to provide the food industry with safer and more environmentally friendly options for preserving fresh meat. © 2026 Society of Chemical Industry.